Whole millets are unprocessed, intact grains that have formed the foundation of traditional Indian diets for generations. Cooked as rice alternatives or slow-simmered dishes, whole millets are valued for their versatility, natural gluten-free character and role in everyday and fasting-friendly meals across regions.
In Indian households, whole millets are commonly cooked like rice, prepared as khichdi-style dishes or simmered into simple grain bowls for daily meals. Certain varieties such as barnyard and foxtail millet are widely used during fasting periods, while ragi and bajra are consumed year-round in regional cuisines. Their whole-grain form supports flexible cooking methods ranging from pressure cooking to slow simmering.
Whole millets are often served with dals, vegetable preparations or yoghurt-based sides. For a broader understanding of millet varieties and their traditional uses, refer to our introduction to millets, browse millets recipes, benefits and tips for wider cooking ideas and nutritional context, or explore fasting-specific guidance in the barnyard millet guide.
Ekirana sources whole millets from established Indian producers with a focus on grain quality, clean processing and EU-compliant packaging. The selection reflects real household usage rather than trends, supporting customers across the Netherlands, Belgium, Germany, France and Luxembourg who rely on dependable Indian pantry staples. As a family-run business serving Europe since 2012, Ekirana prioritises consistency, clarity and everyday usability.