Making Millets Cool

A 58-Year-Old Powai Homemaker Is Trying To Make Millets Cool For Her Grandkids, And, You Can Take A Leaf Out Of Her Book Too

“As a kid, and later, after I got married, I would hear my mother, mother-in-law and grandmother talk of the health benefits of millets. I didn’t pay attention then. Now I am a grandparent, and things have changed. I have more time on my hands and I am more well-versed with the Internet, so I have started doing my research on millets and discovered just how versatile and healthy they are.”


When we meet her at her Powai home, she offers us a plate of foxtail seekh kebabs, bajra cake and ragi momos. “Appetisers are the best way to make people try something new. They are bite-sized, so people tend to be adventurous, not intimidated by the quantity.

… She enlightens us further about the types of millets. “There’s kodo, little millet, foxtail which I use for the kebabs, finger millets or nachni, used for khichdi and momos as well. Sourcing pure millets, the kinds I use, is almost impossible in Mumbai; here you only get the polished kinds,” says Aruldas, who sources them from the farms in Coimbatore. Explaining to us the health benefits, she adds, “Since they are rich in complex carbohydrates, they digest gradually. The body gets nutrition, but in phases. Millets don’t result in a spike in sugar levels, thereby making it good for weight loss. We have a wealth of grains in our country that we need to tap into. Also, it’s time we looked beyond rice and wheat. If cooked the right way, there’s no reason to dismiss millets as boring.”

Article on Mid-day:Santosh Bhapkar’s Sampoorna Shetkari

December 20, 2017 For Consumers, Organic food recipe Website Team

Sidebar Menu