Kerala Agro, the Department of Agriculture Development and Farmers’ Welfare’s new initiative, is set to introduce a millet-based porotta, offering a healthy twist on the state’s beloved food item. This is part of a broader effort to promote millet-based products under the Kerala Agro brand, with the official launch on October 1 by Agriculture Minister P Prasad.
Nutritionists at the Indian Institute of Millet Research Centre (IIMRC), Hyderabad, have created recipes for various millet-based foods, including millet porotta, cake, banana fritters (pazhampori), and gruel. Even before their official release, these products have gained popularity for their taste and affordability.
The initiative ties into the global focus on millets, with 2023 recognized as the International Year of Millets (IYM2023) by the United Nations and the Food and Agriculture Organization. This designation aims to raise awareness about the health benefits of millets, which are rich in nutrients and a healthier alternative to traditional refined grains like maida.
The Agriculture Department had already tested the waters with an exhibition of millet products in Thiruvananthapuram during the Nava Kerala Sadas, led by Chief Minister Pinarayi Vijayan. The positive reception to the millet offerings, noted for their taste and quality, prompted the department to plan for the launch of millet cafés across all 14 districts of Kerala.
In addition to the millet porotta, other millet-based ready-to-cook and cooked dishes will be available at these cafés. Millet prawn biryani and various millet-based snacks will also be featured on the menu. The move is in response to growing health consciousness among the public, many of whom are opting for millet as a healthier alternative to refined grains.
To support this initiative, the department is offering training for youth with hotel management degrees at IIMRC, Hyderabad, to prepare them for roles in the new millet cafés.
