Do millets need soaking before cooking?

Most whole millets cook well after rinsing and a short soak of 30 minutes to a few hours, depending on the recipe. Follow the instructions in your recipe for the best texture.

Can I cook millets like rice?

Small millets such as korra (foxtail), samalu (little) and arikalu (kodo) can be cooked much like rice, usually with a little more water. Ragi and jowar are more often used as flour.

How should I store these products?

Keep them in an airtight container in a cool, dry place, away from moisture and direct sunlight, and always use a clean, dry spoon. Each product page has specific storage notes.

Everyday millets for traditional meals

Millets & Grains

Millets have been part of Indian kitchens for centuries — ragi sangati in Rayalaseema, jonna rotte across the Deccan, korra annam in Andhra homes. This collection brings together the whole millets and grains most often used in South Indian cooking.

Each grain is listed with its English, Telugu and common regional names, so you can find exactly what your recipe calls for. Choose a small pack to try something new, or a family pack once it becomes a regular on your menu.