11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

6. Little millet (kutki)

Little millet, called kutki in some regions, is aptly named for tiny kernels that cook quickly and take on flavors easily. It was often used in one-pot meals and sweet puddings in rural households, prized for ease of preparation and neutral taste. Little millet’s small size and mild flavour make it a handy swap for rice in everyday dishes, though it had been overshadowed by higher crop yields of major cereals. The revival comes from home cooks who appreciate its fast cook time, versatility, and nutrition profile. Little millet works well in breakfast porridges, savory upma with mustard seeds and curry leaves, and as a base for grain salads with chopped vegetables and tangy dressings. In the North American market, look for little millet at South Asian stores, health-food online retailers, and brands specializing in ancient grains. Keep it in an airtight jar, and to shorten cooking time, soak it briefly before simmering with spices and broth for flavourful results.