Millets in India: The Geography of "Nutri-Cereals"
- Summarised by TGHC Editorial Team
- Nov 5
- 3 min read
Recognizing the nutritional, economic, and ecological significance of millets, the Ministry of Agriculture and Farmers Welfare (Government of India) has categorized millets as “Nutri-Cereals”. This includes Sorghum (Jowar), Pearl Millet (Bajra), Finger Millet (Ragi/Mandua), and Minor Millets such as Foxtail Millet (Kangni/Kakun), Proso Millet (Cheena), Kodo Millet (Kodo), Barnyard Millet (Sawa/Sanwa/Jhangora), Little Millet (Kutki), Browntop Millet, and the pseudo-millets—Buckwheat (Kuttu) and Amaranth (Chaulai). Each of these millets thrives in distinct climatic and geographical regions across India, making them integral to regional cuisines and local agricultural systems.
1. Sorghum (Jowar)
Major regions: Maharashtra, Karnataka, Madhya Pradesh, Telangana, and Tamil Nadu.
Geography and climate: Grown primarily in semi-arid and dry regions, Jowar is well-suited to hot climates with low rainfall. Maharashtra’s Deccan Plateau is India’s largest producer, followed by the drought-prone belts of Karnataka and Telangana.
Culinary use: Commonly used in making bhakri, roti, and traditional porridges.
2. Pearl Millet (Bajra)
Major regions: Rajasthan, Haryana, Gujarat, Uttar Pradesh, and Maharashtra.
Geography and climate: Bajra is a hardy crop that thrives in sandy soils and arid to semi-arid climates. Rajasthan leads in both cultivation area and production due to its adaptability to dry conditions.
Culinary use: Used to make bajra roti, khichdi, and laddus; an important part of winter diets in North India
3. Finger Millet (Ragi/Mandua)
Major regions: Karnataka, Tamil Nadu, Uttarakhand, Odisha, and Chhattisgarh.
Geography and climate: Prefers cooler, hilly regions and moderate rainfall. It grows well in southern states like Karnataka, which accounts for nearly 60% of India’s production, and in the Himalayan foothills of Uttarakhand.
Culinary use: Popular in ragi mudde, dosas, and porridges for its high calcium and iron content.
4. Foxtail Millet (Kangni/Kakun)
Major regions: Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu.
Geography and climate: Grows well in drylands and red soils of southern India. It matures quickly and tolerates drought conditions, making it ideal for rainfed farming.
Culinary use: Used in upma, idli, and pongal as a rice substitute.
5. Proso Millet (Cheena)
Major regions: Madhya Pradesh, Uttar Pradesh, Bihar, and Andhra Pradesh.
Geography and climate: Prefers well-drained loamy soils and moderate rainfall. It can be cultivated even in regions with short growing seasons, thanks to its resilience and adaptability.
Culinary use: Often used in kheer, pulao, and traditional tribal dishes.
6. Kodo Millet (Kodo)
Major regions: Madhya Pradesh, Chhattisgarh, Maharashtra, and Tamil Nadu.
Geography and climate: Suited to upland soils and low-rainfall regions. It is primarily cultivated in tribal-dominated areas and thrives even in poor soil fertility conditions.
Culinary use: Commonly used in upma, idli, and fermented foods.
7. Barnyard Millet (Sawa/Sanwa/Jhangora)
Major regions: Uttarakhand, Uttar Pradesh, and Madhya Pradesh.
Geography and climate: Commonly cultivated in hilly and upland areas, particularly in the Himalayan regions where it is grown during the Kharif season. It requires minimal water and grows quickly.
Culinary use: Popular during fasting periods (vrat), used in kheer, upma, and porridge.
8. Little Millet (Kutki)
Major regions: Madhya Pradesh, Chhattisgarh, Jharkhand, and Tamil Nadu.
Geography and climate: Grows in tropical and subtropical climates with moderate rainfall. It is highly resilient to drought and ideal for rainfed agriculture.
Culinary use: Used in pulao, upma, and as a rice substitute in traditional meals.
9. Browntop Millet
Major regions: Karnataka, Andhra Pradesh, and Tamil Nadu.
Geography and climate: Grown in southern India’s drylands, it adapts well to poor soils and erratic rainfall. Increasingly gaining attention as a climate-smart crop.
Culinary use: Used in dosa, pancakes, and pulao; known for its high fiber and antioxidant content.
10. Buckwheat (Kuttu) (Pseudo Millet)
Major regions: Himachal Pradesh, Jammu & Kashmir, and Uttarakhand.
Geography and climate: Grown in cool, hilly terrains during the summer months. Buckwheat thrives in well-drained, sandy soils of the Himalayan belt.
Culinary use: A fasting favorite, used in kuttu ka atta for puris and pakoras during Navratri.
11. Amaranth (Chaulai/Rajgira) (Pseudo Millet)
Major regions: Uttarakhand, Himachal Pradesh, Gujarat, and Maharashtra.
Geography and climate: Cultivated in both plains and hilly regions, amaranth grows in warm, temperate climates. It’s a highly resilient crop requiring minimal inputs.
Culinary use: Used in rajgira laddus, rotis, and energy bars due to its high protein and calcium content.
Conclusion
India’s diverse geography—from the dry plains of Rajasthan to the lush hills of Uttarakhand—makes it an ideal landscape for cultivating various millets. These Nutri-Cereals are not only climate-resilient and sustainable but also deeply rooted in regional food cultures. Promoting millet-based diets supports nutritional security, rural livelihoods, and ecological balance—perfectly aligning with India’s mission to revive traditional grains for a healthier, sustainable future.
References
Government of India, Ministry of Agriculture & Farmers Welfare. (2023). Millets—Nutri-Cereals for Nutritional Security. https://agricoop.nic.in
Dayakar Rao, B., Kalpana, K., & Reddy, V. G. (2017). Millets: Nutritional and health benefits. ICAR–Indian Institute of Millets Research, Hyderabad, India.
FAO & ICAR-IIMR. (2023). Millets: Smart Food for Smart India. Food and Agriculture Organization of the United Nations.
