Jowar is a drought-resistant cereal grain commonly grown in India. It's used to make roti (flatbread) and is a staple food in many parts of the country.
Sattu, a roasted gram flour, is used to make a filling for parathas, which are Indian flatbreads. The sattu paratha is often served with yogurt, pickles, and ghee.
Ragi is a highly nutritious grain known for its high calcium and iron content. It's a staple in South Indian cuisine and is used to make dosa, idli, and porridge.
Singhara is a water chestnut commonly used in North Indian cuisine, especially during fasting periods. It's used to make flour for dishes like singhara puri.
Kuttu is a type of buckwheat flour used in North India during fasting times. It's used to make dishes like kuttu ki roti.
Amaranth is known as "rajgira" in India and is commonly used during fasting periods. It's used to make dishes like rajgira paratha.
Found in some northeastern and southern states, bamboo rice is derived from the seeds of bamboo plants and is used in various regional dishes.
This millet is used in various South Indian states and is gaining popularity for its health benefits.