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Finger millet roasted in ghee, bound with palm jaggery and almonds.

Finger millet, jaggery and ghee — the after-school laddu.

Pearl millet laddu — warming, iron-rich, made for winter.

Foxtail millet laddu with almond and palm jaggery.

Murukku pressed from a five-millet flour instead of rice.

Almost-black ragi spirals, mild and mineral.

The twenty-ingredient health mix — millets, pulses, nuts and seeds.

Sprouted and roasted ragi — a two-minute breakfast.

Instant dosa batter base — soak thirty minutes, no fermenting.

Protein-heavy adai mix — four dals, five millets, ready-spiced.

Kodo millet cracked for upma, with the seasoning already in.

Little millet, unpolished — a one-for-one rice replacement.

Foxtail millet — the mildest millet, and the easiest swap.

Baked, not fried — millet flour, jaggery and ghee.

Sun-dried millet crisps — fry at home in sixty seconds.

Health mix, dosa mix, two millet rices and a bag of millet murukku.