Indian rediscovering Jowar, Bajra, and Ragi

For centuries, Indian kitchens thrived on simplicity — a handful of local grains, a wooden rolling pin, and the aroma of freshly cooked rotis filling the air. But somewhere along the way, our love affair with millets like jowar, bajra, and ragi faded. As polished rice and refined wheat took centre stage, these humble grains were quietly pushed into the background, remembered only by our grandparents.

Today, however, the story is coming full circle. As conversations around nutrition, sustainability, and mindful eating grow louder, India is rediscovering the power of its own heritage foods. The spotlight is once again on these age-old grains — and this time, they’re here to stay.

Why We Forgot Our Millets

The Green Revolution of the 1960s changed the way India ate. With the focus on high-yield crops like wheat and rice, millets — which grow easily in semi-arid regions — began to lose importance. They were seen as “poor man’s food,” while polished grains became symbols of modernity and prosperity.

Urbanization also played its part. Convenience foods, refined flour, and processed snacks replaced the wholesome traditional fare. Over time, a generation grew up without ever tasting jowar bhakri or ragi mudde — dishes that once defined rural India.

But health has a funny way of making us revisit our roots. Rising cases of diabetes, obesity, and gluten intolerance have made people question what’s really on their plate. And that’s when the old grains began to whisper again.

Meet the Ancient Trio

Let’s take a closer look at these nutritional powerhouses that are making their way back into our kitchens.

1. Jowar (Sorghum) – The Energy Grain

Jowar, or sorghum, is one of the world’s oldest cultivated crops. In regions like Maharashtra, Gujarat, and Karnataka, it has been a staple for centuries. Jowar rotis — slightly coarse and rustic — carry a nutty aroma that pairs beautifully with spicy chutneys or earthy curries.

Nutritionally, jowar is rich in fiber, iron, and antioxidants. It helps regulate blood sugar levels and supports digestion. Since it’s naturally gluten-free, it’s a blessing for people with gluten intolerance. Fitness enthusiasts are now turning to jowar porridge and millet bowls as wholesome post-workout meals.

2. Bajra (Pearl Millet) – The Winter Warrior

If you’ve ever had a warm bajra roti with a dollop of white butter in a Punjabi household, you know it’s more than just food — it’s comfort on a plate. Bajra, or pearl millet, thrives in dry climates and has sustained desert communities for centuries.

High in magnesium and essential amino acids, bajra is great for heart health and bone strength. It’s a warming grain, perfect for winter, and keeps you full for longer. Traditional dishes like bajre ki khichdi, laddoos, and bajra upma are being reimagined by modern chefs in exciting ways — even turning up in millet pizzas and multigrain bread!

3. Ragi (Finger Millet) – The Calcium Hero

Ragi, known as nachni in Maharashtra, is the quiet achiever among millets. Once a staple baby food in southern India, it’s now celebrated as a superfood for adults too. With nearly three times the calcium of milk, ragi is a boon for growing children and the elderly alike.

It’s also packed with amino acids, fiber, and iron, making it ideal for diabetics and those seeking sustained energy. From ragi dosa to ragi cookies, this grain has found its way into urban diets seamlessly. It’s versatile enough to be turned into pancakes, smoothies, or even pasta — all while retaining its earthy goodness.

Health Meets Heritage

What makes the revival of these grains special isn’t just nostalgia — it’s necessity. In a world struggling with climate change, food insecurity, and lifestyle diseases, millets are emerging as part of the solution.

• They’re climate-smart crops: Jowar, bajra, and ragi can grow in dry soil, with minimal water and zero chemical fertilizers.
• They’re naturally pest-resistant: That means fewer pesticides and a safer food chain.
• They’re nutritionally dense: Unlike refined grains that offer empty calories, millets are whole, fiber-rich, and loaded with micronutrients.

In short, they’re good for the planet and good for you.

The Millet Renaissance

India has officially declared 2023 as the “International Year of Millets,” but the wave continues well into 2025. Farmers’ markets are proudly displaying local millets again, and startups are turning them into trendy snacks — from millet muesli to millet pasta.

Restaurants are joining the movement too. Upscale cafés in Bengaluru, Delhi, and Mumbai now feature “ancient grain bowls,” millet risottos, and ragi brownies. Meanwhile, food influencers are posting reels of their jowar rotis puffing up on the flame, celebrating what was once called “rural food.”

This revival isn’t just a health fad. It’s cultural restoration — a reminder that our ancestors knew what they were doing. Their diets were local, seasonal, and balanced — something modern nutritionists now advocate as the “smart way to eat.”

How You Can Bring Them Back to Your Table

Reintroducing millets into your diet doesn’t have to be complicated. Here are some easy ways to start:

1. Swap your flour: Replace a portion of wheat flour with jowar or bajra flour in your chapati dough.
2. Experiment with breakfast: Try ragi porridge with fruits, nuts, and jaggery instead of packaged cereals.
3. Snack smart: Opt for roasted millet puffs or homemade bajra laddoos over chips.
4. Cook traditional recipes: Explore regional dishes — Maharashtrian jowar bhakri, Rajasthani bajra khichdi, or South Indian ragi dosa.
5. Support local farmers: Buy millets from local cooperatives or organic stores to sustain this movement.

Small steps, when consistent, can make a big difference — both for your health and for the ecosystem that sustains us.

A Return to Roots

As we chase modern superfoods like quinoa and chia, it’s humbling to realize that India already had its own centuries-old superfoods — right here, growing in its soil.