Hey guys!! Sorry about the delay in uploading this video, but I promise this video is worth your time. Let me know in the comments how many of these millets are you already aware of? Take care!
Pearl millet, sorghum and finger millet is common in Nigeria. I make them into porridge or pap or pound into powder for my children. Thank you for highlighting the quality of these grains because people consider them poor man's meals
Fellow Nigerian i greet you. I have asked for these in the market but they don't know what i am saying. Is there a local name for these millets and sorghum that i can use to make enquiries? Thanks
@@djsa6218 you can ask for jero, dawa, tamba if you are in the north. If you are in the South-West, you can ask for oka, and they will bring out the available grains for you
You're absolutely right!!! Even AFRICANS who have some of these nutritious grains,have been running after wheat,white rice and other foreign foods,which are making them sick,and ignoring their staple foods that much more health beneficial!!! Thank you for this information 👏
It was colonialism and the belief that the West is always right that made us abandon some of these foods. Where I come from we abandoned yams and cassava but these are slowly making a return.
As a U.S. citizen, I can assure you that there are only two kinds of rice, white and brown, two kinds of wheat, white and whole grain, and that quinoa, sorghun, and millet are three different unrelated foods! (US arrogance and ignorance is very difficult to dispel! 😜 ) Very informative and useful; thanks for the details, and for bringing my personal arrogance down one notch! 🌹
In india you have 100 of rice varities ..clearly she is indian talking about the Indian people who overly depend on Rice and wheat which is polished ...so she requesting to take millets which r also 5 types healthy and less carbohydrates...
Funny that you talk about ignorance, because there are more than 2 types of rice, but what really gets me is what you said about wheat. Who,e grain is the form that the wheat is in before it is milled. There are 4 kinds of wheat, hard and soft red wheat, and hard and soft white wheat.
We in Nigeria already enjoy finger millet in porridge form. I am now particularly interested in Barnyard millet for weight lose and I’m excited to know that my rice can be replace by all these millets. This video was extremely informative for me which has earned my subscription. Thanks so much.
*We consume all 11 millets in different parts of Karnataka. Most consumed once are Ragi(Fingermillet) in South Karnataka, Jola(Jowar/Sorghum), Sajje(Bajra/Pearlmillet) & Maize in form Rotti in North Karnataka. Instead of rice in NK, Navane(Foxtailmilet), Saame(Littlemillet), Oodalu(Barnyardmillet) was eaten. In SK. Aarka(Kodomillet) was consumed. Baragu(Proso) is eaten in different parts of Karnataka. One can make Rotti, Chapati, Mudde(Balls), anything & everything that is made with Rice & wheat. Refer millet magic channel for millet recipes.*
Dear Darshan, thank you for sharing your knowledge. Can you please name all the 11 millets and where can I buy them from? JOwar - sorghum Bajra - Pearl millet Ragi - finger millet Makaki - maize Kodo milet Little millet Barnyard Millet Proso Millet FOxtail Millet Browntop millet Which is the 11th one?
@@pranavdhanapal5108 Proso millet belongs to first group i.e., Neutral millets. Neutral millets help to maintain your health, they neither cure your nor let any disease attack you. The second group is called positive millets or Siridhanya. They cure all the diseases. The 11th one you questioned is called "Kumnakki" in Kannada... Akki = Rice, Kumna = ? Dr. Khadar travelled all over Karnataka and discovered these 5 positive millets & popularised them. But this Kumnakki was discovered recently... Dr. Sarala said that, a farmer gave them fistful of seeds of this grain Kumnakki, which his ancestors consumed, claimed the farmer... But no one new what the new grain was except the native name uttered by the farmer. Khadar sir neither grew it, nor analysed it's medicinal values. I will meet them one day & will grow Kumnakki in my farm....
@@darshanbakki4162 Thank you very much for this information. I have started consuming siri-dhanya since last year - just before the pandemic started. It is indeed healthy and I enjoy eating them.
@@pranavdhanapal5108 Oh! That's great. My grandparents used to eat foxtail, little, barnyard, Kodo, pearl, sorghum, finger - millets. Then gradually they were introduced to rice & wheat. My parent generation ate only ate sorghum & pearl millet. But I ate only chapati & rice till 10 years age.. After i became aware of all these millets, I insisted my mom to make them. Now, we consume all millets... The old glory us repeating now. But you can observe that, how millets were neglected by govt & ut subsidized cultivation of only rice & wheat in the name of green revolution... what recipes do you make out of them?
It’s incredible the change in my face and body since I stopped eating grainy carbs and sugar (yes including most fruits exception of healthy berries). I have MS and this change has drastically reduced the inflammation in my body. No more puffiness! I was always skinny to begin with but now my face and body are more sculpted and I got compliments of aging backwards lol. I eat Raagi and foxtail millet all the time but will look into the others.
Red or Black rice then will reduce inflammation and tridoshas completely. I'm having the same to balance out aggravated doshas. What medicine couldn't do food is doing with love. The creator 🙏🙏
In fact, in very ancient times the South Indian populations’ staple food was Millet. Wheat and even rice were unheard of to this populations. Very ancient Vedic texts mention about this food . Thanks for this video.
@Amber , yes millet (finger raagi) is still being used as staple food in many households in India , even though rice and wheat are more preferred as staple food.
This is so informative! I know millets are nutrient-dense but didn’t know India cultivates these many varieties! Feel ashamed that even being an Indian, millet meant only quinoa to me! 😬
Thank you so much . In Sri Lanka , we call it Kurakkan . My mum used a lot of millet in our diet and taught us how important it is for us ; she was a midwife and always placed so much importance in on olde fashion home cooking . With blessings .
Thank you for putting in the time stamps in your description. I haven't explored access to millets here in Canada! But I've only just begun transitioning my eating habit from Western to Asian since July. It will be a long process because of finances, but moving at a speed (slow :D ) which agrees with my age 73yrs!! Love your presentation (though I do slow down the video for my ears) and enthusiasm. Been a subscriber for about 1 1/2 months now. Cheers
Just so you know, Asian might be different to Indian eating habits. And Indians in Canada will be more than happy to help you regarding your access to millets.
The whole country, India should be proud of you. When you present a point while presenting, you are hitting every point "on the nail" which makes the video very interesting.
Hi. I’m from London. I need to eat healthy due to liver cirrhosis & type 2 diabetes. Can you recommend what is best for me please? I’m so glad I discovered your videos. I think they are brilliant! So informative and healthy. I recently started eating jowar rotla instead of normal wheat roti and already feel a difference with my gut health and no bloating! Thank you for your wonderful videos 🙏🏽 I am a big fan!! 😊
Just stumbled upon your channel and am truly delighted. Wealth of information especially for those living away from our country and don’t have many contacts to ask. I am much older and trying to cling on to old traditions and methods but lack the knowledge and appreciate your translation for each grain. You my dear are doing a huge favour by sharing. Thank you and God Bless.🙏. Now I’m going through all your videos one by one!
Traditional Indian cooking consisted of millets as a staple diet. It was after the British invaded India that wheat & rice entered Indian kitchens since the British made bread from refined wheat flour. In villages, to this day, millets are a staple diet.
I’ve just liked and subscribed to your videos for their importance in health related information. Living in Canada, my only source of these millets would, of course, be Desi stores. This video mentions and shows the Desi names for just 3 of the 5 millets mentioned. Please provide the Desi names for all 5 of them, so that I can ask for them and be readily understood. Bohoth Shukriya
@@melinachessex961 Millets contain a lot of what is called "antinutrients" so basically enzymes which prevent absorption of certain nutrients into the body. When you soak them, these enzymes get deactivated which means your body is able to absorb the nutrients better and also aiding digestion. You can watch millet magic channel to learn more
Valuable information.. thanks. I use all 4 millets, except foxtail millet. Stopped using wheat since last few years, filling good for stomach also. Since then never crossed sugar above 100.
Thank you for this informative video. I've started growing two millets (not sure which types yet), sorghum, quinoa, and amaranth in my garden this year, to supplement our diet. I'm going to be adding more types of millet, so I loved hearing the details on each one.
Oh my God, I never thought when I began this video that this video is one of the best I have ever seen. This video deserves 5 million viewers. Humans will realise that rice and wheat are dangerous to eat, after 100 years from now. Thanks soooo much. Superb video. 100 marks out of 100.
Excellent, simply excellent profiling of millets and a quick, yet detailed understanding and introduction to millets. Never heard anything as succinct and precise as your presentation ma'am. Very good. God bless you.
Best information essential and must for each house wife . Hotels should listen u and start advertising the made products of these millets . Food festivals with millet products , food grain festivals on harvest and special encouragement to farmers to GROW millets in rabbi hangam . U can be the startup programmer on all INDIA BASIS. CONGRATULATION FOR AWARENESS AND NOW SECOND STEP TO MAKE IT POPULAR ON LARGE SCALE FOR GOOD HEALTH OF INDIANS .BEST OF LUCK . MRS MEENA ASHOK KULKARNI AGE 75 RETIRED TEACHER GIVE U BEST OF LUCK . DO IT .
I live in the South. I have Foxtail millet (it is also called Kodu Millet I think). I have it almost everyday. It tastes almost like refined rice (not a great deal of difference in taste). It can be had in the same way that we have rice. Millets are an underappreciated food in our country.
Millets won’t spike your sugar level like rice n wheat flours . It’s good for health if consumed in moderate way. I have seen benefits in just 3 months and way to go !! Should come out of old school that we need rice n chapati. Millets has fiber content of 8-12%. Compared to 1% of rice. Millet Pongal / kichidi , millet bisi bele bath are my favo .. . One can make millet pulao or millet Upma / dose even ... Stay healthy !!
It is a super food. We are consuming( from 1 yr) it in the place of rice & wheat and lost nearly 8 kg of wt in 1 yr , our immunity level is very good compared to before.
I am extremely excited and happy to know that India produces variety .of millets. After watching your video, I have decided to alter my eating habits. I will search for various kinds of cooking recipes. Thanks . Robert Raj.
I live in Spain and we eat a lot of rice. I always buy bio whole rice and lentils. This millet sounds vey wholesome so I’m going to look into it. Thank you for the information 🍓😊
Millets are very heelthy specially for diabstics. Also it gives boost to ur over all hedlth. I mix pearl millet, sorghum and red millet and make powder then make flat bread.
I live western world where people consume an awful lot of wheat... Today 1st time I made half wholemeal wheat and half raggi flour ...it was soft and yummy.and 1st time I cooked kodo...n made like Chinese stir fried vegetables n kodo as substitute..amazing...I can now use more millet re my weight n diabetes...can invent many recipes now.thank hou mam.
Very Good Video. Fortunately ITC has lately launched Aashirvaad Multi Millet Mix Atta Pouch of Jowar, Bajra, Ragi, Fox Millet (Navane) and Quinoa Flour.
Dr.khadder Valli suggests to consume single millets and not multi mix grains as each millet has specific carbohydrates and fibre ratio. For best benefits consume one millet for two days each.
When I stop eating rice , sweet and wheat ...all problems in my stomach like acidity, gas trouble, indigestion etc are gone away...also skin start retain its natural form...now am looking for more millets to include in my food...its time to change our food habits...especially those suffering from lifestyle diseases... Thanks for this upload...
Excellent video and very informative . We have finger millet in Zimbabwe and we grew up eating it . ( made into ragi muda and ate with and vegetables ) Also made iporridge . The fermented grain , we made into a be beverage , similar kombucha .
I am diabetic and have got great results by consuming foxtail millet.But it is highly exothermic meaning that body temperature goes down causing me aggravated sinus problems. I am planning to switch to pearl millet.Highly informative. Thanks.
Very good video , Dr kadher sir is prapagating much more about this millutts.He has travelled around India almost.He has dedicated his time and his entire money for the same.He is also called as the millets man of India.He has spent all his money for the sake mankind.
Hi, Good info. I'm from an Agritech segment so I know most of these and I do include them in my diet. But only thing is please do make a video which also speaks on the negatives of consuming these on regular basis. Do they generate heat in the body, or do they intrude on the Thyroid gland secretion etc... Keep up the good work. Way to go girl!!👍
Wow good call out. I just looked it up and found that “Goitrogens are substances that disrupt the production of thyroid hormones. This triggers the pituitary to release thyroid-stimulating hormone, which then promotes the growth of thyroid tissue, eventually leading to goiter.” Millet is one of these foods
thks nirupams. I love ur simplified nofrills or decoration flairs, to the point approach to educatevon benefits of natural foods and theirc recipes... Good job, keep up this good work!!! kasbji is also made from millet powder - PRIMARILY in the olden days, rice soaked prev day night and ferm3nted kaanji made with miller's powder was consumed with raw little onions and lil dash of salt fir morning 1at breakfast itself in the place of tea/coffee. its also called Ambil in northern India and kaanji in southern India, diff names but same idea to use millet fermented at room temp with buttermilk or hot millet drinkable porridge for kids with jaggery .. the older ppl had porridge, mudde, kali all different recipes made with millet varieties. VERY WISE TO CHOOSE MILLETS IN MIRNG AND NIGHT, UNLIKE TODAYSVQUAKERNIMPORTED OATS with relatively less value and hard on the pocket.
By chance watched your video but really regretting why didn't I found it earlier.To d point ,but detailed n informative video. Thanx a lot dear for not wasting yours n ours. time on unnecessary talkings . Subscribed u immediately.I think Hindi translation can make u more applaudable n applicable with so many indians who can not understand English so well .
Hi Nirupama ji, Namaste 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏 You are kind, generous and genius. Yours oratory skills are 🙏🙏🙏 superb, You are 🙏 like a sage who gives and share own knowledge to uplift common people health. Far farBetter than Ramdevbaba etc.- Anna Deshmukh sir Wadsa Desaiganj Dist - Gadchiroli State-Maharashtra
Awesome coverage on some of the main millets. Will definitely wait for your next upload on the rest of them. I am a full-time farmer, based in Mumbai, the farm in Wada, Maharashtra. Am keen to bring awareness to include millets in our diet. Is there a way to talk with you?
Hi purvita .so nice to here u r a full time farmer ... I have started adding ragi jowar bajra ... in idli dosa uthappa .. ragi. Laddu. Raji upma bajra upma
Can you please look into the hypothyroidism (controlled with levothyroxine supplements) and including millets in their diet like fermented millet dosa dough
Thanks for the information. I'm following all your videos from now on and will also watch all the previous ones. Good knowledge and great information. No nonsense at all. Just pure factual information. God bless your work.
We started alternative /pseudo grains experiments on The Homestead last year. After 2 seasons of trials we've settled on 2 varieties of Sorghum (one a grain variety, the other a dual purpose syrup/grain cultivar) and both Pearl Millet and Foxtail Millet. Our decision was based strictly on yields. Whatever yielded the most per given area/plot was what we chose. We've been growing about 70% of our own food for decades (including animal/livestock feed) but are looking to increase that to 95% within the next 3 to 5 years. Millet and Sorghum Grains are projected to make about 20- 25% of our personal caloric needs... and 40-50% of livestock feed. Especially bird/poultry (Duck, Quail, Chicken, Goose). We don't currently do Hog or Goat, but they are in the plan and looking to also use Millet grasses for grazing pastures / fodder. On a small, Homestead scale millets are an order of magnitude easier to both grow and process by hand (no modern machinery/tractors/harvesters/combines etc) than traditional grains (wheat, rice, rye, oat, etc) requiring, in our homestead soils, approximately 1/3 the fertilization and no irrigation with our rainfall patterns. So far (only 2 seasons) no pest or disease issues. Zero. None at all. As far as I can tell The Millets are a small subsistence farm / homestead *miracle* and your People's /Culture's ancestors made wise choices in developing local practices and awareness of the benefits of Millets. Sadly, that hasn't happened here in The United States and likely won't ever happen. U.S.A. - Great Lakes Region, Ohio River Vally, approximately 39 degrees N. latitude.
All these stands very good in theory but in practical life we don’t even get good air to breath and quality food to eat. All are aware what is going on in food industry and in farming.
First start with ur own home kitchen.. Why waiting for industry... Grains are already available in market.. U dont cook them in ur kitchen... Frst u start it
You can pressure cook them, but you need to soak them for 12-24 hrs. If not they will not be palatable. The fiber present in the grains needs to soak some water, otherwise it will feel like you are eating inedible coconut or rice husk.
Dr khadder Valli recommends to cook millets in earthen pots and yes soaking 6-8 hrs is a must. See all recipes to cook millets on 'Magic millet' UA-cam channel of Dr khadar Valli's daughter Dr. Sarla. She has shown how to cook different varieties of millets.
Awesome video! You have motivated me to seek out all of these varieties of millet. I didn’t know that there was so many to choose from. Thank you very much for making this video. ❤️
There are tribal groups and people in villages who still eat a variety of millets and even when it comes rice it is red brown or black. They say that every state in India had a black rice unlike as it is attributed to North East or China. I had read somewhere that there are more than 200 varieties of millets locally eaten in South. I'm sure there are many treasures of pulses and grains and veges if not eaten by us they will be extinct or rather we will loose out big time on our genes and immunity with pollution and adulteration all over. Time to see what our forefathers invested in.
Well explained. India actually needs to skip running behind foreign millets in the name of health. Our roots are so rich already . Let's bring it back to our lifestyle.
Thank you for your informative video on millets. Please let your viewers be aware that Pearl Millet can supress the thyroid gland function. (Other micronutrients such as cruciferous vegetables, soy products and cassava are also attributed to cause thyroid dysfunction.)
Consuming one millet is not advised all the time. Hence, the strategy is to have different millets on different days. Then the system will have balance.
Hey..this video is sooo informative. I live in Bangladesh. And here foxtail millete and sorgam is available. I am already having sorgam from 5 months now.And now I'm gonna have foxtail millete too..thankyou for makong this video..
Soak sorguhm overnight, it needs it. This is the 1st and only millet I've tried so far. I love it! I put a little olive oil & spice with it (before or after) and is very satisfying. Thanks for this wonderful explanation on the health benefits of millets!
I like all kinds of millet. They are always available in Indian groceries where I live (California). Jowar is even available in Whole Foods markets. My favorite is ragi millet. I make roti and cakes using ragi flour. 👍🏻
This is very informative - I didn't know there were so many types of millet. Thank you for your clear explanations, I have eaten western millet for years but never knew there were so many varieties or the difference between them.
Thanks for sharing this unique video, I have been trying to include millets in my diet but often fail too. But now seeing this I have started using true elements jowar flakes for my breakfast, its delicious, healthy and tasty too! Everyone should try having millets I feel!
Hi N - was desperately waiting (a long long time) fr someone to enlighten our people - about our own/ indigenous foods & vegs. For the past 40-50 years - Indians have been misled in almost all areas of life. Be it politics/ clothing/ food/ education/ habits etc. Our forefathers/ mothers always knew what was best/right fr us - yet we chose to ignore. They were never wrong - we should have just followed them blindly without seeking explainations/ clarification & justification fr everything. Anyway, better late than never. People - pls stop going after Western & European foods. We already have the best in the whole world & it's been with us fr ages! It's more than enough. Learn to be proud of your background. The rest of the world has a long way to catch up. Let them take their own time. Please encourage our farmers by buying only local. Now we have foreign doctors like Dr. Berg proving the benefits of our age old/ ancient foods like turmeric, gotu kola, raw green banana. Seriously, Do we really need any outsiders proof certificate?
Jowar bajra and ragi been using in roti yes as now I know shall have more rest all r very expensive on line so can't thank you for explaining in a very good way thanks
LOVED this video. I have iron deficiency and I do incorporate Ragi, Quinoa in my diet. Here in USA we co have different Millets available in stores..will get them soon.
In My area kodo kutki is locally grown and is easy to cook among all millet's I have used. You can make anything of it and we don't need to soak it in water like jowar or to grind it like bajra or ragi. This can be consumed like rice and it is delicious too when cooked like kheer.
Who, you’re really so pretty and smart. I didn’t know that millet comes in all these forms. The only millet I found here in US Market is the foxtail. But nice to know there are many others. Thanks for the info.
Hey guys!! Sorry about the delay in uploading this video, but I promise this video is worth your time. Let me know in the comments how many of these millets are you already aware of? Take care!
Good Job Lady.....Worth watching
Hello, Enjoyed your video, very informative. Are these millets available in the United States ? Thank you. Take care.
Extremely helpful and very well explained!
Which millet to consume for people suffering from hypothyroidism?
Thanks
Thank u soooo much for the info...
We've been having Bajra,Jowar,Ragi,Maize etc. We also have Foxtail millet in Navratras
Pearl millet, sorghum and finger millet is common in Nigeria. I make them into porridge or pap or pound into powder for my children. Thank you for highlighting the quality of these grains because people consider them poor man's meals
Better you mentioned the price sources nd hindi names because they rnt poorly priced people only know them on Amazon isn't a poor person's platform
Fellow Nigerian i greet you. I have asked for these in the market but they don't know what i am saying. Is there a local name for these millets and sorghum that i can use to make enquiries? Thanks
@@djsa6218 you can ask for jero, dawa, tamba if you are in the north. If you are in the South-West, you can ask for oka, and they will bring out the available grains for you
@@toluasaolu many thanks
'poor man's meals'
- what people think is not important at all.. 🙄
the only important thing is,
how nutritious it is.. 👍🏻
You're absolutely right!!! Even AFRICANS who have some of these nutritious grains,have been running after wheat,white rice and other foreign foods,which are making them sick,and ignoring their staple foods that much more health beneficial!!! Thank you for this information 👏
It was colonialism and the belief that the West is always right that made us abandon some of these foods. Where I come from we abandoned yams and cassava but these are slowly making a return.
As a U.S. citizen, I can assure you that there are only two kinds of rice, white and brown, two kinds of wheat, white and whole grain, and that quinoa, sorghun, and millet are three different unrelated foods! (US arrogance and ignorance is very difficult to dispel! 😜 )
Very informative and useful; thanks for the details, and for bringing my personal arrogance down one notch! 🌹
I used to think that, too. Then, I started cooking for myself. Basmati rice is now my favorite rice. Much better than Uncle Ben or Jasmine rice ;)
In india you have 100 of rice varities ..clearly she is indian talking about the Indian people who overly depend on Rice and wheat which is polished ...so she requesting to take millets which r also 5 types healthy and less carbohydrates...
True American concept
Of food is considered as the ultimate ,!!
Funny that you talk about ignorance, because there are more than 2 types of rice, but what really gets me is what you said about wheat. Who,e grain is the form that the wheat is in before it is milled. There are 4 kinds of wheat, hard and soft red wheat, and hard and soft white wheat.
We in Nigeria already enjoy finger millet in porridge form. I am now particularly interested in Barnyard millet for weight lose and I’m excited to know that my rice can be replace by all these millets. This video was extremely informative for me which has earned my subscription. Thanks so much.
This is an under rated channel... To the point clear information no drama.....you earned a subscriber 👍
I feel proud when young people like u propagate indian items. Would love to learn a lot from u about millets.
Your eyes are windows to a beautiful vista of health and well-being. YOU are what you eat !! Thanks for caring.
*We consume all 11 millets in different parts of Karnataka. Most consumed once are Ragi(Fingermillet) in South Karnataka, Jola(Jowar/Sorghum), Sajje(Bajra/Pearlmillet) & Maize in form Rotti in North Karnataka. Instead of rice in NK, Navane(Foxtailmilet), Saame(Littlemillet), Oodalu(Barnyardmillet) was eaten. In SK. Aarka(Kodomillet) was consumed. Baragu(Proso) is eaten in different parts of Karnataka.
One can make Rotti, Chapati, Mudde(Balls), anything & everything that is made with Rice & wheat. Refer millet magic channel for millet recipes.*
Dear Darshan, thank you for sharing your knowledge.
Can you please name all the 11 millets and where can I buy them from?
JOwar - sorghum
Bajra - Pearl millet
Ragi - finger millet
Makaki - maize
Kodo milet
Little millet
Barnyard Millet
Proso Millet
FOxtail Millet
Browntop millet
Which is the 11th one?
@@pranavdhanapal5108 Proso millet belongs to first group i.e., Neutral millets.
Neutral millets help to maintain your health, they neither cure your nor let any disease attack you.
The second group is called positive millets or Siridhanya. They cure all the diseases.
The 11th one you questioned is called "Kumnakki" in Kannada... Akki = Rice, Kumna = ?
Dr. Khadar travelled all over Karnataka and discovered these 5 positive millets & popularised them. But this Kumnakki was discovered recently...
Dr. Sarala said that, a farmer gave them fistful of seeds of this grain Kumnakki, which his ancestors consumed, claimed the farmer... But no one new what the new grain was except the native name uttered by the farmer.
Khadar sir neither grew it, nor analysed it's medicinal values.
I will meet them one day & will grow Kumnakki in my farm....
@@darshanbakki4162 Thank you very much for this information.
I have started consuming siri-dhanya since last year - just before the pandemic started. It is indeed healthy and I enjoy eating them.
@@pranavdhanapal5108 Oh! That's great.
My grandparents used to eat foxtail, little, barnyard, Kodo, pearl, sorghum, finger - millets. Then gradually they were introduced to rice & wheat. My parent generation ate only ate sorghum & pearl millet. But I ate only chapati & rice till 10 years age.. After i became aware of all these millets, I insisted my mom to make them. Now, we consume all millets... The old glory us repeating now.
But you can observe that, how millets were neglected by govt & ut subsidized cultivation of only rice & wheat in the name of green revolution...
what recipes do you make out of them?
@@darshanbakki4162 thanks bro for your information
excelent video
I am alredy on millet since 2 years and replaced rice by 85-90 percent
thank you for sharing
Pearl millet is a staple grain in the Northern part of Namibia. We pound it into fine flour and cook it.
Proud of you ma
Dr khader Sir Life style explain in depth
Good information madam
❤️
How do you cook it? Do you make it like porridge?
It’s incredible the change in my face and body since I stopped eating grainy carbs and sugar (yes including most fruits exception of healthy berries). I have MS and this change has drastically reduced the inflammation in my body. No more puffiness! I was always skinny to begin with but now my face and body are more sculpted and I got compliments of aging backwards lol. I eat Raagi and foxtail millet all the time but will look into the others.
Red or Black rice then will reduce inflammation and tridoshas completely. I'm having the same to balance out aggravated doshas. What medicine couldn't do food is doing with love. The creator 🙏🙏
What is MS
@@VisionMontessorilifeschool Multiple Sclerosis...its a neurological degenerative disease.
In fact, in very ancient times the South Indian populations’ staple food was Millet. Wheat and even rice were unheard of to this populations. Very ancient Vedic texts mention about this food . Thanks for this video.
And the ancient people here were very much healthier,taller and resistant to disease than the present day Indians running after tastiest foods.
@Amber , yes millet (finger raagi) is still being used as staple food in many households in India , even though rice and wheat are more preferred as staple food.
This is so informative! I know millets are nutrient-dense but didn’t know India cultivates these many varieties! Feel ashamed that even being an Indian, millet meant only quinoa to me! 😬
Thank you so much . In Sri Lanka , we call it Kurakkan . My mum used a lot of millet in our diet and taught us how important it is for us ; she was a midwife and always placed so much importance in on olde fashion home cooking . With blessings .
Thank you for putting in the time stamps in your description. I haven't explored access to millets here in Canada! But I've only just begun transitioning my eating habit from Western to Asian since July. It will be a long process because of finances, but moving at a speed (slow :D ) which agrees with my age 73yrs!! Love your presentation (though I do slow down the video for my ears) and enthusiasm. Been a subscriber for about 1 1/2 months now. Cheers
Just so you know, Asian might be different to Indian eating habits. And Indians in Canada will be more than happy to help you regarding your access to millets.
Its available at local stores
Try bulkbarn
In Kerala, ragi used widely for infants.. Now including more in breakfast recipes.. Other millets not so popular.. Well explained video..
Ragi is finger millet
The whole country, India should be proud of you. When you present a point while presenting, you are hitting every point "on the nail" which makes the video very interesting.
Hi. I’m from London. I need to eat healthy due to liver cirrhosis & type 2 diabetes. Can you recommend what is best for me please?
I’m so glad I discovered your videos. I think they are brilliant! So informative and healthy. I recently started eating jowar rotla instead of normal wheat roti and already feel a difference with my gut health and no bloating! Thank you for your wonderful videos 🙏🏽
I am a big fan!! 😊
Just stumbled upon your channel and am truly delighted. Wealth of information especially for those living away from our country and don’t have many contacts to ask. I am much older and trying to cling on to old traditions and methods but lack the knowledge and appreciate your translation for each grain. You my dear are doing a huge favour by sharing. Thank you and God Bless.🙏. Now I’m going through all your videos one by one!
Welcome aboard!
Traditional Indian cooking consisted of millets as a staple diet. It was after the British invaded India that wheat & rice entered Indian kitchens since the British made bread from refined wheat flour. In villages, to this day, millets are a staple diet.
I’ve just liked and subscribed to your videos for their importance in health related information. Living in Canada, my only source of these millets would, of course, be Desi stores. This video mentions and shows the Desi names for just 3 of the 5 millets mentioned. Please provide the Desi names for all 5 of them, so that I can ask for them and be readily understood. Bohoth Shukriya
You have anatomized in detail the efficacy of eating milletes for sublime health. 👌 Thank you Nirupama for your concern for mankind.
Great content! Short and to the point. Also important to note that millets need to be soaked for atleast 12 hours before consuming
I rinse it well before cooking. Didn’t know has to be soaked for so many hours. Could you please give me the reason?
@@melinachessex961 Millets contain a lot of what is called "antinutrients" so basically enzymes which prevent absorption of certain nutrients into the body. When you soak them, these enzymes get deactivated which means your body is able to absorb the nutrients better and also aiding digestion. You can watch millet magic channel to learn more
@@kalyanideepali thank you
2 - 4 hours more than sufficient. Otherwise, looses its needed stiffness after cooking.
@@melinachessex961
Because of HIGH FIBER. Should NOT cook without " suffient " SOAKING.
Valuable information.. thanks.
I use all 4 millets, except foxtail millet.
Stopped using wheat since last few years, filling good for stomach also. Since then never crossed sugar above 100.
Thank you for this informative video. I've started growing two millets (not sure which types yet), sorghum, quinoa, and amaranth in my garden this year, to supplement our diet. I'm going to be adding more types of millet, so I loved hearing the details on each one.
Thanks
Its so nice to see somebody studied Food science in india where most go for engg.,medical and upsc
The most quality content I have seen so far, thnx you mam
Thanks for watching 😊
Oh my God, I never thought when I began this video that this video is one of the best I have ever seen. This video deserves 5 million viewers. Humans will realise that rice and wheat are dangerous to eat, after 100 years from now. Thanks soooo much. Superb video. 100 marks out of 100.
Eating rice is not dangerous.... It's the way we process n cook it.... It's dangerous
Excellent, simply excellent profiling of millets and a quick, yet detailed understanding and introduction to millets. Never heard anything as succinct and precise as your presentation ma'am. Very good. God bless you.
Best information essential and must for each house wife . Hotels should listen u and start advertising the made products of these millets . Food festivals with millet products , food grain festivals on harvest and special encouragement to farmers to GROW millets in rabbi hangam . U can be the startup programmer on all INDIA BASIS. CONGRATULATION FOR AWARENESS AND NOW SECOND STEP TO MAKE IT POPULAR ON LARGE SCALE FOR GOOD HEALTH OF INDIANS .BEST OF LUCK . MRS MEENA ASHOK KULKARNI AGE 75 RETIRED TEACHER GIVE U BEST OF LUCK . DO IT .
I live in the South. I have Foxtail millet (it is also called Kodu Millet I think). I have it almost everyday. It tastes almost like refined rice (not a great deal of difference in taste). It can be had in the same way that we have rice. Millets are an underappreciated food in our country.
❤
in TV ji😊❤
Millets won’t spike your sugar level like rice n wheat flours . It’s good for health if consumed in moderate way. I have seen benefits in just 3 months and way to go !!
Should come out of old school that we need rice n chapati. Millets has fiber content of 8-12%. Compared to 1% of rice. Millet Pongal / kichidi , millet bisi bele bath are my favo .. . One can make millet pulao or millet Upma / dose even ... Stay healthy !!
It is a super food. We are consuming( from 1 yr) it in the place of rice & wheat and lost nearly 8 kg of wt in 1 yr , our immunity level is very good compared to before.
+1.
Even i lost weight avoiding weight n moving on to millets.
Rice i can't skip being a konkani.
Which millet are you consuming out of all these to loose 8kg of weight.
Usually I use little millet,,foxtail,pro so,kodo millet in sequence .I prepare bisibelle bath out of barnyard millet which is common in south india
What proportion to use jowar, wheat, bajra and rahi?
I am extremely excited and happy to know that India produces variety .of millets. After watching your video,
I have decided to alter my eating habits. I will search for various kinds of cooking recipes.
Thanks .
Robert Raj.
ua-cam.com/video/V01UorcyEZE/v-deo.html
I live in Spain and we eat a lot of rice. I always buy bio whole rice and lentils. This millet sounds vey wholesome so I’m going to look into it. Thank you for the information 🍓😊
Millets are very heelthy specially for diabstics. Also it gives boost to ur over all hedlth. I mix pearl millet, sorghum and red millet and make powder then make flat bread.
ua-cam.com/video/V01UorcyEZE/v-deo.html
I live western world where people consume an awful lot of wheat...
Today 1st time I made half wholemeal wheat and half raggi flour ...it was soft and yummy.and 1st time I cooked kodo...n made like Chinese stir fried vegetables n kodo as substitute..amazing...I can now use more millet re my weight n diabetes...can invent many recipes now.thank hou mam.
Very Good Video.
Fortunately ITC has lately launched Aashirvaad Multi Millet Mix Atta Pouch of Jowar, Bajra, Ragi, Fox Millet (Navane) and Quinoa Flour.
That's amazing 👏
Dr.khadder Valli suggests to consume single millets and not multi mix grains as each millet has specific carbohydrates and fibre ratio. For best benefits consume one millet for two days each.
When I stop eating rice , sweet and wheat ...all problems in my stomach like acidity, gas trouble, indigestion etc are gone away...also skin start retain its natural form...now am looking for more millets to include in my food...its time to change our food habits...especially those suffering from lifestyle diseases... Thanks for this upload...
Excellent video and very informative . We have finger millet in Zimbabwe and we grew up eating it . ( made into ragi muda and ate with and vegetables ) Also made iporridge . The fermented grain , we made into a be beverage , similar kombucha .
I am diabetic and have got great results by consuming foxtail millet.But it is highly exothermic meaning that body temperature goes down causing me aggravated sinus problems. I am planning to switch to pearl millet.Highly informative. Thanks.
Please eat Bajra roti or the way you like,this is more useful anyothr millets, I tested all millets , bajra is the best for diabetes. Thanks.
Mix foxtail millet with equal brown rice. Add 3 times water. Pressure cook 5 whistles. Its excellent and healthy
You have missed the very important property of Millets, that is its Fibre Content
Yes !! Correct sir !! Fibre protects against colon cancer 🙏
Ys i mention it sir
@@nirmalakothuru2593 really madam
Very good video , Dr kadher sir is prapagating much more about this millutts.He has travelled around India almost.He has dedicated his time and his entire money for the same.He is also called as the millets man of India.He has spent all his money for the sake mankind.
Hi, Good info. I'm from an Agritech segment so I know most of these and I do include them in my diet. But only thing is please do make a video which also speaks on the negatives of consuming these on regular basis. Do they generate heat in the body, or do they intrude on the Thyroid gland secretion etc... Keep up the good work. Way to go girl!!👍
Wow good call out. I just looked it up and found that “Goitrogens are substances that disrupt the production of thyroid hormones. This triggers the pituitary to release thyroid-stimulating hormone, which then promotes the growth of thyroid tissue, eventually leading to goiter.” Millet is one of these foods
in areas with iodine deficiency issues, millet can exacerbate thyroid and goiter. but not if iodine nutrition is adequate
thks nirupams. I love ur simplified nofrills or decoration flairs, to the point approach to educatevon benefits of natural foods and theirc recipes... Good job, keep up this good work!!! kasbji is also made from millet powder - PRIMARILY in the olden days, rice soaked prev day night and ferm3nted kaanji made with miller's powder was consumed with raw little onions and lil dash of salt fir morning 1at breakfast itself in the place of tea/coffee. its also called Ambil in northern India and kaanji in southern India, diff names but same idea to use millet fermented at room temp with buttermilk or hot millet drinkable porridge for kids with jaggery
.. the older ppl had porridge, mudde, kali all different recipes made with millet varieties. VERY WISE TO CHOOSE MILLETS IN MIRNG AND NIGHT, UNLIKE TODAYSVQUAKERNIMPORTED OATS with relatively less value and hard on the pocket.
We eat all this millet in the Northern part of Nigeria. Thanks for sharing this👍
Don't leave millets don't go with rice and wheat in your entire life the you will be so healthy
All millets are not grown in Africa?
Very good and informative. I use this for one year now for one meal. It helped lower sugar level.
Double Thumps up Nirupama. Very informative as well as useful too.Good home work done.Keep it up. Expect more such of a kind.
Sure 😊
By chance watched your video but really regretting why didn't I found it earlier.To d point ,but detailed n informative video. Thanx a lot dear for not wasting yours n ours. time on unnecessary talkings . Subscribed u immediately.I think Hindi translation can make u more applaudable n applicable with so many indians who can not understand English so well .
1. Jowar= sorghum. 2. Bajra =pearl millet. 3. Raagi. 4. Kodri=foxtail millet 5. Barnyard millet
What is barnyard in Hindi n marathi
You have exposed the NUTRIENT " info / values " of these 5 varieties. Really appreciate your HUMBLENESS.
" geete raho " BEETI.
Five positive millets to be consumed are
Foxtail
Little millet
Barnyard
Browntop
Kodo
Ys
Hi Nirupama ji, Namaste 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏 You are kind, generous and genius. Yours oratory skills are 🙏🙏🙏 superb, You are 🙏 like a sage who gives and share own knowledge to uplift common people health. Far farBetter than Ramdevbaba etc.- Anna Deshmukh sir Wadsa Desaiganj Dist - Gadchiroli State-Maharashtra
Awesome coverage on some of the main millets. Will definitely wait for your next upload on the rest of them.
I am a full-time farmer, based in Mumbai, the farm in Wada, Maharashtra. Am keen to bring awareness to include millets in our diet. Is there a way to talk with you?
Hi purvita .so nice to here u r a full time farmer ... I have started adding ragi jowar bajra ... in idli dosa uthappa .. ragi. Laddu. Raji upma bajra upma
@@ramram-hi2xp yeh sure can. Someone needs to take it up, i donot know how to go about. I do have a whatsapp group.
Isn't bajra and jowar widely grown in Maharashtra? I have been to jowar fields in Maharashtra.
Thank you soo much for explaining different types of millets.....👍👍your presentation is superrr👌👌
Simplified Millets, an extraordinary Video, all the best 👍
Thanks
Crystal clear presentation. I am aware of jowar, bajra and ragi + upwas ka chawal.
Can you please look into the hypothyroidism (controlled with levothyroxine supplements) and including millets in their diet like
fermented millet dosa dough
best to avoid millets if you have thyroid issues
Thanks for the information. I'm following all your videos from now on and will also watch all the previous ones. Good knowledge and great information. No nonsense at all. Just pure factual information. God bless your work.
4.40.. You were explaining about Ragi but in your slide, it's Pearl millet.. Anyways, good presentation ..
Ragi is pearl millet
@@radhikareddy1952 Ragi is finger millet.. Pearl millet is called as bajra.. You can verify..😊
We started alternative /pseudo grains experiments on The Homestead last year. After 2 seasons of trials we've settled on 2 varieties of Sorghum (one a grain variety, the other a dual purpose syrup/grain cultivar) and both Pearl Millet and Foxtail Millet. Our decision was based strictly on yields. Whatever yielded the most per given area/plot was what we chose.
We've been growing about 70% of our own food for decades (including animal/livestock feed) but are looking to increase that to 95% within the next 3 to 5 years.
Millet and Sorghum Grains are projected to make about 20- 25% of our personal caloric needs... and 40-50% of livestock feed. Especially bird/poultry (Duck, Quail, Chicken, Goose). We don't currently do Hog or Goat, but they are in the plan and looking to also use Millet grasses for grazing pastures / fodder.
On a small, Homestead scale millets are an order of magnitude easier to both grow and process by hand (no modern machinery/tractors/harvesters/combines etc) than traditional grains (wheat, rice, rye, oat, etc) requiring, in our homestead soils, approximately 1/3 the fertilization and no irrigation with our rainfall patterns. So far (only 2 seasons) no pest or disease issues. Zero. None at all.
As far as I can tell The Millets are a small subsistence farm / homestead *miracle* and your People's /Culture's ancestors made wise choices in developing local practices and awareness of the benefits of Millets. Sadly, that hasn't happened here in The United States and likely won't ever happen.
U.S.A. - Great Lakes Region, Ohio River Vally, approximately 39 degrees N. latitude.
Miss: Nirupama may God bless You ! 👐
Please suggest which Miller is right replacement for rice and similarly for wheat flour. I have joint pain, age related issues.
Foxtail millet for rice.... Ragi for rotis
Very healthy for aging bodies,thank you.
All these stands very good in theory but in practical life we don’t even get good air to breath and quality food to eat. All are aware what is going on in food industry and in farming.
First start with ur own home kitchen.. Why waiting for industry... Grains are already available in market.. U dont cook them in ur kitchen... Frst u start it
What I know is Indian food is the best & our elders have the best of practical knowledge of all fields.
Excellent video! Do you recommend to pressure cook the millets to maintain their nutrients? Or what is the best way to cook them?
You can pressure cook them.
You can pressure cook them, but you need to soak them for 12-24 hrs. If not they will not be palatable. The fiber present in the grains needs to soak some water, otherwise it will feel like you are eating inedible coconut or rice husk.
@@Villivakkamno please don't use pressure cooker.
Dr khadder Valli recommends to cook millets in earthen pots and yes soaking 6-8 hrs is a must. See all recipes to cook millets on 'Magic millet' UA-cam channel of Dr khadar Valli's daughter Dr. Sarla. She has shown how to cook different varieties of millets.
We have been having millets regularly since the last 5 years in place of rice. What we have is foxtail millet, kodo millet and barnyard millet.
It's strange that you did not include Marua/Madua in your list of millets. This is immensely popular in eastern India.
Finger millet (ragi) ko hi madua kahte hain. She told about it.
@@bhnuc no they are different
How?@@bharatshah9092
@@bharatshah9092how
Thank you so much for the details
I love quinoa and brown rice . Will follow the above ways to make life healthy
Rural Maharashtra and Karnataka and Andhra Pradesh these are commonly used in their meals
All over India...
Awesome video! You have motivated me to seek out all of these varieties of millet. I didn’t know that there was so many to choose from. Thank you very much for making this video. ❤️
Corn ...(Makhi) flour mixed with wheat, Jowar, Bajra & brown rice flour makes lovely roti.
Basically multi grain roti right
What are the proportions or Quantity used for each?
A very useful video, giving good information. She has good knowledge about nutrition. I recommend her videos strongly
There are tribal groups and people in villages who still eat a variety of millets and even when it comes rice it is red brown or black. They say that every state in India had a black rice unlike as it is attributed to North East or China. I had read somewhere that there are more than 200 varieties of millets locally eaten in South. I'm sure there are many treasures of pulses and grains and veges if not eaten by us they will be extinct or rather we will loose out big time on our genes and immunity with pollution and adulteration all over. Time to see what our forefathers invested in.
You are the one in few who don't waste audience time. You are up to point. Jeep going.
I tried millets but don't like their astringent taste. I like rice and wheat.
Which?
Thanks Nirpama ... Indian knowledge of food & spiritual culture keep us healthy in the west .. so grateful
Thanks Nirupama
Well explained.
India actually needs to skip running behind foreign millets in the name of health.
Our roots are so rich already .
Let's bring it back to our lifestyle.
Best video- Best Presentation-Love it -Thanks for the Info
U r doing great job...need people like u in india
Apart from these, there is one more millet which we people of uttrakhand consume named as madua (himalayan ragi) which is quite good in calcium.
Thank you for your informative video on millets. Please let your viewers be aware that Pearl Millet can supress the thyroid gland function. (Other micronutrients such as cruciferous vegetables, soy products and cassava are also attributed to cause thyroid dysfunction.)
Consuming one millet is not advised all the time. Hence, the strategy is to have different millets on different days. Then the system will have balance.
Hey..this video is sooo informative. I live in Bangladesh. And here foxtail millete and sorgam is available. I am already having sorgam from 5 months now.And now I'm gonna have foxtail millete too..thankyou for makong this video..
Very good video. I would like to know more. We eat millet almost daily. No longer rice eaters. Argerine Brown USA
Soak sorguhm overnight, it needs it. This is the 1st and only millet I've tried so far. I love it! I put a little olive oil & spice with it (before or after) and is very satisfying. Thanks for this wonderful explanation on the health benefits of millets!
I like all kinds of millet. They are always available in Indian groceries where I live (California). Jowar is even available in Whole Foods markets. My favorite is ragi millet. I make roti and cakes using ragi flour. 👍🏻
Very well explained. Millets are forgotten these days and thanks from Planet Ayurveda for explaining.
This is very informative - I didn't know there were so many types of millet. Thank you for your clear explanations, I have eaten western millet for years but never knew there were so many varieties or the difference between them.
Thanks for sharing this unique video, I have been trying to include millets in my diet but often fail too. But now seeing this I have started using true elements jowar flakes for my breakfast, its delicious, healthy and tasty too! Everyone should try having millets I feel!
Hi N - was desperately waiting (a long long time) fr someone to enlighten our people - about our own/ indigenous foods & vegs. For the past 40-50 years - Indians have been misled in almost all areas of life. Be it politics/ clothing/ food/ education/ habits etc. Our forefathers/ mothers always knew what was best/right fr us - yet we chose to ignore. They were never wrong - we should have just followed them blindly without seeking explainations/ clarification & justification fr everything. Anyway, better late than never. People - pls stop going after Western & European foods. We already have the best in the whole world & it's been with us fr ages! It's more than enough. Learn to be proud of your background. The rest of the world has a long way to catch up. Let them take their own time.
Please encourage our farmers by buying only local. Now we have foreign doctors like Dr. Berg proving the benefits of our age old/ ancient foods like turmeric, gotu kola, raw green banana. Seriously, Do we really need any outsiders proof certificate?
Thank you so much. You have explained it well. I am already on my millet journey and incorporate it in dosas and porridge as well as upma.
Jowar bajra and ragi been using in roti yes as now I know shall have more rest all r very expensive on line so can't thank you for explaining in a very good way thanks
I usually restrict myself on commenting on videos,but this is Bang on point,thanks for the content
Simple holistic easily digestible information.
Keep it up you have earned a lifelong subscriber
LOVED this video. I have iron deficiency and I do incorporate Ragi, Quinoa in my diet. Here in USA we co have different Millets available in stores..will get them soon.
In My area kodo kutki is locally grown and is easy to cook among all millet's I have used. You can make anything of it and we don't need to soak it in water like jowar or to grind it like bajra or ragi. This can be consumed like rice and it is delicious too when cooked like kheer.
yours information is very auspicious thanks a lot for it
Thank you for this. It is information i have been looking for. I need to incorporate sorghum into my diet
Who, you’re really so pretty and smart. I didn’t know that millet comes in all these forms. The only millet I found here in US Market is the foxtail. But nice to know there are many others. Thanks for the info.
Can you please make a detailed podcast in allergy symptoms like food and inhelant allergies, allergy rhinitis please!!