Foxtail Millet
Kangni / Korra / Thinai
Cultivated across the rain-fed millet belts of Andhra Pradesh, Karnataka and Tamil Nadu, foxtail millet is one of India's oldest and most exported small grains. Minimally processed to keep the grain whole and nutty, it cooks light and fluffy with a gentle earthiness. Use it as a gluten-free swap for rice, in pilafs, porridge and upma, or simmered into khichdi and grain salads.
500 g1 kg2 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg2 kg
- India · Andhra Pradesh, Karnataka & Tamil Nadu
- Whole grain · unpolished
- De-hulled · cleaned & sorted
- Naturally gluten-free
- Stone-cleaned · sieved · lab-tested
- 12+ months whole grain, sealed and dry
Also known as · Korralu · Navane · Setaria italica
How to use it
Gluten-free alternative to rice
Pilafs, upma and khichdi
Porridge and breakfast bowls
Grain salads and stuffings
Idli, dosa and millet bakes
Questions
- Is kangni the same as foxtail millet?
- Yes. Kangni (also korra in Telugu and thinai in Tamil) is the Indian name for foxtail millet (Setaria italica). It is one variety within the millet family, distinct from pearl, finger or little millet.
- How do I cook foxtail millet?
- Rinse, then simmer roughly one part millet to two-and-a-half parts water for 15-20 minutes until light and fluffy, much like rice. It also works well in a pressure cooker for upma and khichdi.
- Is foxtail millet gluten-free?
- Yes. Foxtail millet is naturally gluten-free, which makes it a popular grain for gluten-free and high-fibre diets.
