In short: Indian millets include bajra (pearl millet), ragi (finger millet), jowar (sorghum) and foxtail millet, small-seeded grains used in everyday cooking.
Bajra, ragi and jowar flours suit rotis and bhakri, while whole small millets cook like rice.
Start with roughly one part whole millet to two-and-a-half parts water, adjusting for the pack instructions.

Bajra, ragi, jowar and the smaller millets have been part of Indian kitchens for centuries.

They bring different flavours and textures to a Dutch pantry, from earthy flatbreads to soft one-pot khichdi.

This guide explains the grain names, how to cook them and where to explore millet ingredients around Nieuwegein and Utrecht.

What actually is a millet?

Millet is a family of small-seeded grains, not a single thing, which is why the names can be confusing at first.

The ones you will meet most often:

• Bajra (pearl millet): nutty and hearty, the classic winter roti grain in Rajasthan and Gujarat.
• Ragi (finger millet): reddish-brown and earthy, used for ragi mudde, dosa and porridge in South India.
• Jowar (sorghum): mild and pale, made into soft bhakri and, increasingly, puffed and popped snacks.
• Foxtail, little, kodo and barnyard millet: the smaller grains that cook like rice and stand in for it in khichdi, pongal, upma and pulao.

These grains are naturally gluten-free.

Packaged flour and mixes can contain other ingredients or be processed alongside wheat, so check the label when avoiding gluten.

How millets fit a Dutch kitchen

Use small whole millets where you might normally cook rice, or try millet flour for rotis and savoury pancakes.

Their flavours vary, so start with one grain and a familiar dish.

A millet khichdi is a practical first step because everything cooks in one pan.

How to cook each one

Bajra roti: mix bajra flour with warm water and a pinch of salt, knead to a soft dough, pat into rounds by hand and cook on a hot tawa.

It is stiffer than wheat dough, so work in small batches and keep your hands damp.

Ragi: for a quick start, make ragi dosa by loosening ragi flour into a thin, pourable batter with a little rice flour, curd and water, then spreading it on a hot pan.

Ragi mudde (cooked finger-millet dough balls) is the traditional route once you are comfortable.

Jowar bhakri: the same idea as bajra roti but milder, and it pairs with almost any sabzi or dal.

Whole small millets: rinse, then cook like rice at roughly one part millet to two-and-a-half parts water until soft.
From there they go straight into khichdi, upma, pongal, pulao or a cold salad with chickpeas.

You will find the grains on the millets and whole grains aisle, and the ready-milled bajra, ragi and jowar flours if you would rather start with rotis and dosas than whole grain.

A simple starter: foxtail millet khichdi

If you have never cooked a millet, start here.

Khichdi is a one-pot comfort meal and foxtail millet behaves just like rice in it.

Serves two.

• 1/2 cup foxtail millet, rinsed
• 1/4 cup moong dal, rinsed
• 2.5 cups water
• 1/2 teaspoon turmeric, salt to taste
• 1 teaspoon cumin seeds, a pinch of asafoetida, 1 chopped tomato, ginger and green chilli to taste
• 1 tablespoon ghee or oil

1. Heat the ghee, add the cumin and asafoetida, and let them sizzle.
   This warm tempering is the backbone of the dish, so keep cumin and other tempering spices in the cupboard.
2. Add ginger, chilli and tomato and cook until soft.
3. Stir in the millet, dal, turmeric and salt, then the water.
   Bring to a boil.
4. Cover and simmer on low for about 15 to 18 minutes until soft and porridge-like, adding a splash more water if needed.
5. Finish with a spoon of ghee and serve with curd or pickle.

Storing millets

Whole millets and their flours have natural oils, so they keep best in an airtight jar in a cool, dry cupboard, away from direct sunlight.

Buy flours in sizes you will use within a couple of months, and give them a quick sniff before use, the same as you would any wholegrain flour.

Where to buy them around Utrecht

Explore the current millet and flour selection and check each product’s availability.

You can get everything in one order, with same-day delivery options across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen and Culemborg.

Delivery is a flat 2.49 euros and free over 49 euros.

A couple of quick questions

Are all millets gluten-free?

Yes, bajra, ragi, jowar and the small millets are all naturally gluten-free grains.

If you are cooking for someone with coeliac disease, still check that a packaged flour is milled in a gluten-free facility, as cross-contact can happen at the mill.

Which millet should a beginner start with?

A small whole millet like foxtail is the easiest, because it cooks just like rice and drops straight into dishes you already make.

Move on to bajra and jowar flours once you are comfortable patting out a roti.

Start with one millet and a dish you already enjoy.

Once you know its cooking time and texture, try it in another meal.