Long before quinoa became the buzzword on health blogs, ancient grains like jowar, bajra, and ragi were staples in Indian kitchens. They fed generations, sustained communities, and offered a wealth of nutrition that modern, processed flours simply can’t match.
Millets are rich in fiber, minerals, and antioxidants. They’re naturally gluten-free, making them a gentle option for those with sensitivities. And unlike refined flours, which are stripped of nutrients during processing, millets offer sustained energy, improved digestion, and a delightful nutty flavor that makes them a joy to cook with.
Yet somewhere along the way, we traded these humble grains for convenience—choosing white bread over bajra rotis, maida cakes over ragi laddoos. But the tide is turning. From millet pancakes to jowar crackers, there’s a quiet revolution happening in kitchens today.
Bringing millets back isn’t just a nod to tradition—it’s a way of honoring what our bodies truly need. So why not dust off that bag of bajra and see what magic it can bring to your next meal?
