Echinochloa Frumentacea: Barnyard Millet
Also known as vari or sama, this millet is a good choice for the upma recipe because the size and consistency of the grain is somewhere between that of semolina and short grain rice, which are used traditionally to make upma. Vari swells easily on cooking and provides binding.
Paspalum Scrobiculatum: Kodo Millet
One of the oldest known millets, kodo is said to have originated in India 3,000 years ago. This millet has a husk which has to be removed before it can be used. The small grains can absorb large quantities of water which make them useful during summers.
Panicum miliaceum: Proso millet
High in protein, this small-grained millet has a creamy texture when cooked. The cooked millet acts as a great binder and can easily substitute binders in recipes, such as tikkis. Proso millet is also ideal for recipes like curd rice and risotto.
Panicum sumatrense: Kutki Millet
Also called little millet, it has very small seeds which are covered with an indigestible husk that needs to be removed before the grain can be consumed. The millet takes little time to cook and is said to absorb more water than any other millet during cooking.