Millets
Millets 101: Bajra, Jowar and Ragi Explained
Chakki Adda · 6 Oct 2026 · 4 min read
New to millets? A simple guide to bajra, jowar and ragi: what each one is good for and how to start adding them to your rotis.
Why millets are coming back
Millets were everyday food in Indian homes long before refined flour. They are naturally gluten-free, rich in fibre and easy to mix with wheat.
Bajra (pearl millet)
Warming and rich in iron, which makes it a winter favourite. Best for rotis, thepla and khichdi.
Jowar (sorghum)
Light on the stomach and cooling, so it suits every season. Great for bhakri and soft rotis when mixed with wheat.
Ragi (finger millet)
The calcium-richest grain on our counter. Good for growing children, and works in rotis, dosa and porridge.
How to start
- Begin with 20-30% millet and 70-80% wheat
- Increase slowly as your family gets used to the taste
- Choose a medium or coarse grind for bhakri
Want a ready-made blend? Try our Roz Ka Mix, or build your own on the Build Your Mix page.
Make it with fresh-ground atta
Milled the day you order, in the grind you choose.
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