Varagu Aval, also known as Kodo Millet Flakes, is a nutritious and gluten-free breakfast option made from flattened varagu (kodo millet). With a light texture and neutral taste, it serves as a versatile base for various dishes. Historically, millets like varagu were staples in ancient Indian diets, valued for their resilience in diverse climates. Today, Varagu Aval has gained popularity due to its health benefits, including being a good source of fiber, minerals, and antioxidants, making it a modern and wholesome choice for a balanced breakfast or snack.

Cholam Roti is a traditional Indian flatbread crafted from sorghum flour, known as cholam or jowar. This gluten-free roti is a staple in South Indian cuisine, offering a nutty flavor and a hearty texture. Historically, it has roots in ancient agricultural practices, where sorghum was a vital cereal crop. Cholam Roti remains a cherished dish, appreciated for its wholesome qualities and cultural significance, representing a culinary heritage deeply intertwined with the agricultural traditions of the region.

Ragi balls, also known as ragi mudde or ragi kali, are a nutritious and popular dish in South India, especially in the states of Karnataka and Tamil Nadu. Ragi, also called finger millet, is a highly nutritious grain packed with calcium, iron, protein, and other essential nutrients.

To make ragi balls, ragi flour is mixed with water and cooked until it forms a thick, dough-like consistency. Then, small portions of the mixture are rolled into balls or dumplings by hand. These balls are typically served hot with sambar, chutney, or any other curry.

Ragi balls are not only delicious but also highly nutritious, making them a staple food in many South Indian households. They are particularly popular among those looking for gluten-free alternatives or seeking to incorporate more whole grains into their diet.

Barnyard millet, scientifically known as Echinochloa frumentacea or Echinochloa colona, is a nutritious and hardy crop that is cultivated in various parts of the world, especially in India, Japan, China, and Korea. It is known for its resilience in adverse growing conditions and its ability to grow in both arid and semi-arid regions.