11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

4. Foxtail millet (kangni)

Foxtail millet, commonly called kangni in many South Indian kitchens, is a small-seeded grain prized for quick cooking and a pleasant, slightly sweet taste. Traditional recipes include pilafs and upma-style breakfasts where the millet soaks up tempering spices and vegetables. Kangni’s light texture made it popular in tribal and rural diets, yet urban food trends temporarily pushed it out of everyday use. Its recent comeback owes to convenience and nutrition—foxtail millet cooks faster than many other millets and works well in salads, stir-fries, and one-pot meals. Chefs and home cooks today use it as a rice substitute for pilafs or mixed-grain bowls, and it appears increasingly in ready-to-eat grain mixes. For North American shoppers, foxtail millet is available at specialty Indian grocers and online millet retailers, often sold labeled as “foxtail millet” or “kangni.” To prepare, rinse and simmer with a 1:2 grain-to-water ratio until tender; fluff with ghee and toss with fresh herbs for a quick side dish.