Madhura Millets — millets & grams

Traditional millets (siruthaniyam) and grams, cleaned and packed fresh at our family shop. New to millets? Start by mixing them half and half with rice, or try ragi koozh, kambu koozh and thinai pongal from our recipes.

Which one for what

Ragi Flour (Finger millet flour, Kezhvaragu maavu) — koozh, kali, dosa and roti
Kambu (Pearl millet IR8) (Cumbu, Bajra) — koozh, dosai and adai
Kambu (Pearl millet traditional) (Native pearl millet, Naattu kambu) — koozh, dosai and adai
Pearl Millet Flour (Kambu maavu, Cumbu maavu) — koozh, dosai and adai
Thinai (Fox tail millet) (Foxtail millet, Thinai arisi) — pongal, upma and payasam — or cook it like rice
Sorghum (Red II) (Red jowar, Red sorghum) — roti, dosa and koozh
Sorghum (Red) (Red jowar, Red sorghum) — roti, dosa and koozh
Sorghum (white) (White jowar, White sorghum) — roti, dosa and koozh
Kollu (horsegram) (Horse gram, Kulthi) — rasam, sundal and thuvaiyal
Mochai (Bean) (Field beans, Mochai kottai) — kuzhambu and sundal
Ragi (Finger millet, Kezhvaragu) — koozh, kali, dosa and roti