All classes keen to dig into poor man's food

Madhapur: Millets, the nutrient-rich grains, are making a quick comeback. Thanks to the growing awareness and people becoming health-conscious, people of all ages, youth to the aged, and classes are increasingly opting for the millets.

Quite a few restaurants serving dishes made of millets are grabbing attention. Meghna Paul, a student, said, "I was never into millets but now I am hooked. I was always under the impression it is a poor man's food and not tasty. I was totally wrong."

Ram, a software employee savouring food at a millet stall near Ganapathi Complex in Indira Nagar, said, "As part of recommending healthy eating choices, millets are highly suggested. I eat one full cup of millets everyday instead of the costly protein powders, in order to balance my stamina during work-out." Speaking of the benefits after switching over to millets, he said, "Millets are good sources of energy. They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols."

Finger rich Millet (Ragi), Sorghum (Jowar), Barnyard Millets (Udhalu), Foxtail Millets (Korralu), Kodo Millets (Arikelu), Little Millets (Samalu), Proso Millets (varigalu) are widely used as they provide proper nutrition.

Ahobilam Millet Cave in Madhapur has become famous for millets for over five years and it experiments with millets to create awareness and provide tasty food at the same time to the customers. Millet stalls in the city are vying to provide millet snacks and tiffins on a large-scale. Millet dosa and millet pulav are available at every millet stall commonly, at a cheap price of Rs 30-40.

Suresh, a railway employee at Kacheguda Railway Station, said, "Millet food is filling and nutritious. I've made a choice and go for millet breakfast now."

Millet restaurants are mushrooming rapidly in the city. They are offering millet Thalis with a mixture of mineral and vitamin rich millets such as Barnyard Millets (Udhalu), Foxtail Millets (Korralu), Kodo Millets (Arikelu), Little Millets (Samalu), Proso Millets (varigalu).

Finger rich Millet (Ragi) and Sorghum (Jowar) which are rich in calcium and minerals are highly used to make Rotis. Jowar rotis already back to life in the capital city. Depending on the demand in the area, road side stalls are growing gradually.