From Kuttu to Jawar: Indian grains and their english names
They’ve been in your kitchen for years, kept in old tins or stored in cloth bags. You eat them in rotis, dosas, cheelas and khichdi, but do you know their names in English? Indian grains are packed with nutrition, flavour and tradition. While some are known around the world, others are still waiting to be noticed beyond our local markets. Here’s a look at five Indian grains, their English names and why they belong in your daily meals.
Kuttu – Buckwheat
Kuttu is a popular fasting grain in many Indian households. In English, it’s called buckwheat. Despite the name, it has nothing to do with wheat and is completely gluten-free. It helps boost energy, keeps you full for longer and is known to be easy on digestion. From soft kuttu rotis to crispy pakoras, this one brings both taste and balance to your meals, making it a smart choice beyond just festive days.
Jowar – Sorghum
Jowar, or sorghum, is one of the most ancient grains in the world. It’s high in fibre, packed with antioxidants and makes for a perfect gluten-free alternative to wheat. Soft, warm jowar rotis pair beautifully with sabzis and chutneys. You’ll also find it used in porridge and laddoos across different states. It’s hearty, filling and naturally cooling in summer.
Bajra – Pearl millet
Bajra goes by the name pearl millet in English. It's a winter staple in many parts of India, especially in Rajasthan and Gujarat. Known for its warming nature, bajra helps improve gut health and keeps you feeling full and energised. You can make bhakris, theplas or even bajra khichdi. It’s the kind of grain that brings both flavour and strength to the table.
Ragi – Finger millet
Ragi, also known as finger millet, is one of the best grains for growing kids, elders and everyone in between. It’s packed with calcium and iron and helps support brain development and bone strength. You’ll find it used in dosas, idlis, laddoos and even in porridges for babies. It has a naturally earthy flavour that blends beautifully into both sweet and savoury dishes.
Rajgira – Amaranth
Rajgira, or amaranth, is a small but mighty grain often used during fasting. It’s high in protein, minerals and antioxidants. Whether popped like popcorn or made into laddoos and rotis, rajgira adds texture and nutrition to every bite. Its nutty flavour works well in modern granola bars too.
Kuttu – Buckwheat
Kuttu is a popular fasting grain in many Indian households. In English, it’s called buckwheat. Despite the name, it has nothing to do with wheat and is completely gluten-free. It helps boost energy, keeps you full for longer and is known to be easy on digestion. From soft kuttu rotis to crispy pakoras, this one brings both taste and balance to your meals, making it a smart choice beyond just festive days.
Jowar – Sorghum
Jowar, or sorghum, is one of the most ancient grains in the world. It’s high in fibre, packed with antioxidants and makes for a perfect gluten-free alternative to wheat. Soft, warm jowar rotis pair beautifully with sabzis and chutneys. You’ll also find it used in porridge and laddoos across different states. It’s hearty, filling and naturally cooling in summer.
Bajra – Pearl millet
Bajra goes by the name pearl millet in English. It's a winter staple in many parts of India, especially in Rajasthan and Gujarat. Known for its warming nature, bajra helps improve gut health and keeps you feeling full and energised. You can make bhakris, theplas or even bajra khichdi. It’s the kind of grain that brings both flavour and strength to the table.
Ragi – Finger millet
Ragi, also known as finger millet, is one of the best grains for growing kids, elders and everyone in between. It’s packed with calcium and iron and helps support brain development and bone strength. You’ll find it used in dosas, idlis, laddoos and even in porridges for babies. It has a naturally earthy flavour that blends beautifully into both sweet and savoury dishes.
Rajgira – Amaranth
Rajgira, or amaranth, is a small but mighty grain often used during fasting. It’s high in protein, minerals and antioxidants. Whether popped like popcorn or made into laddoos and rotis, rajgira adds texture and nutrition to every bite. Its nutty flavour works well in modern granola bars too.
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