How To Eat Millets
- Cook them with chopped vegetables to make khichri
- Pound them into flour to make dosas, vadas and murukkus
- Add them to wheat flour to make more nutritious rotis
- Add them to idli preparations to make them more wholesome
- Use them to make payasam, preferably with jaggery
- Brew them for alcohol. In Sikkim, a local variety of millet is brewed to make liquor known as thongba!
About Millets
- Pearl millet (bajra) has more than 16 times the iron content of rice
- Finger millet (ragi) has calcium 34 times more than rice, eight times more than wheat
- Barnyard millet (sanwa) offers ten times more fibre than wheat
- Foxtail millet (kakum) has double the protein content of rice
- Sorghum (jowar) Dietary fibre is six-fold that in rice
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Piquant Punch 
The Shame Of It 
