Millets are whole grains that are naturally fibre-rich and naturally free from gluten. Each native millet has its own use in the kitchen — here is which one to pick.
Thinai (Foxtail Millet) · Varagu (Kodo Millet) · Samai (Little Millet)
Thinai (foxtail millet) is light and works in most rice dishes; varagu (kodo millet) is a traditional everyday millet; samai (little millet) is easy to cook.
Kuthiraivali (Barnyard Millet) · Samai (Little Millet)
Kuthiraivali (barnyard millet) cooks quickly, and samai works well for pongal, upma and lemon rice.
Ragi (kezhvaragu, finger millet) is the millet for kanji, koozh and adai.
Samai can go into idli batter alongside, or in place of, idli rice.
It depends on the dish. Thinai and varagu are easy swaps for rice, kuthiraivali and samai suit pongal and upma, and ragi is the one for kanji, koozh and adai.
Yes — millets are grains that are naturally free from gluten.
Rinse them well and cook them much like rice, with a little more water. For pongal and upma, use them in place of rice or rava.
Foxtail millet is thinai, little millet is samai, kodo millet is varagu, finger millet is ragi or kezhvaragu, and barnyard millet is kuthiraivali.
From Cholan Rice and Millet Shop in Sanganoor, Coimbatore. Call or WhatsApp +91 90922 66667, or send an enquiry from our Contact page. We deliver across Tamil Nadu.
Not sure which to pick? Call or WhatsApp +91 90922 66667, or ask our assistant in the corner.
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