Opinion | Why the rise of local grains is not just about health
Despite the hoopla, most traditional grains, except for one or two, are still off the radar of some of India's largest food companies
Idli, dosa, upma, dhokla, khakhra, cookies, chappatis, cakes: These are just some of the food in which traditional grains such as sorghum (jowar) and millets, as varied as pearl millet (bajra) and finger millet (nachini), are being used instead of wheat and rice. They have also made their way to restaurants and ready-to-eat packaged food companies as healthy alternatives.
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