In the olden times, people used to eat healthy grains like ragi, jowar, bajra, which have now been replaced by wheat and rice. Yet the old grain has a place of its own.
Ragi, millet due to its health-boosting properties, is back in use in many home kitchens.
Prachi Sanghvi, Director, My Dietitian Nutrition App, says, “Bajra and cereals maintain blood sugar levels, help reduce triglyceride levels, maintain bowel movements and increase the bioavailability of vitamins and grains. They contain good quality fiber.
Upma, roti, bhakri, dalia, are now being used again in Indian homes for breakfast or lunch. These old grains are used to make various dishes using new methods.
Yatendra Rawat, Executive Chef, Westin Chennai Velachery, says, “These old cereals are getting a lot of favor these days due to the trend of staying fit.
Chef Sanjay Thomas, Director, F&B shared his views saying, “These grains were commonly used to make rotis, which have been a staple food especially for North India. These grains were used to make sweet dishes.

Millet is a great source of calcium, magnesium, iron, protein and fiber.

Keppa, also known as Ragi Roti, was once used as a snack in South Indian homes. Eating again. Ragi based porridge cooze with buttermilk base is also being liked again in Chennai. Ragi dosa, dumplings, pancakes and porridge are other dishes that can be eaten with ragi.

Ragi must be soaked, sprouted and dried before being mixed into flour, to improve its nutrient absorption. Bajra can be used in idli, dosa batter or roti flour