Is Buckwheat a Millet in India? Unpacking the Truth About Kuttu

December 30, 2025 •

2 min read

While often discussed alongside millets, buckwheat is not botanically a millet, a fact surprisingly unknown to many. In India, this distinction is particularly relevant as buckwheat, known as kuttu, has a unique culinary role compared to true millets like bajra or ragi.

Quick Summary

Buckwheat, called kuttu in India, is a pseudocereal and not a true millet, which belongs to the grass family. Both are gluten-free but have different botanical classifications, nutrient profiles, and traditional culinary applications within India.

Key Points

Botanical Differences: Buckwheat is a pseudocereal from the Polygonaceae family (like rhubarb), whereas millets are true cereal grains from the Poaceae (grass) family.
Indian Name: Buckwheat is called kuttu in India, while millets have various regional names, such as bajra, ragi, and jowar.
Fasting Food: In India, kuttu ka atta is a popular choice for fasting (vrat) because it is a seed, not a grain, and is used to make specific festive dishes.
Culinary Applications: Buckwheat has a nutty, earthy flavor and is used in specialized dishes like pancakes or puris, whereas millets are versatile staples for everyday meals.
Nutritional Value: Both are healthy and gluten-free, but buckwheat offers higher fiber and is a complete protein, while specific millets like ragi are rich in calcium.
Gluten-Free Status: Despite the name 'buckwheat', it is entirely gluten-free, making it a safe alternative for individuals with celiac disease.

Understanding the Botanical Classification

Buckwheat is not a true cereal grain, and therefore not a millet. Millets belong to the grass family (Poaceae), including common Indian types like bajra, ragi, and jowar. Buckwheat is a pseudocereal from the Polygonaceae family, related to rhubarb. Its seeds are used like grains, but it is not botanically a grass.

Buckwheat's Role in Indian Cuisine: The Significance of Kuttu

Known as kuttu in India, buckwheat flour (kuttu ka atta) is prominent during festivals like Navratri, where many avoid grains as part of a fasting diet (vrat). As a fruit seed and not a grain, kuttu is permitted, used for dishes like puris and parathas. This cultural practice highlights its unique place in Indian food.

Culinary and Nutritional Differences

Buckwheat and millets differ in taste, texture, and nutritional content, impacting their use in Indian cooking. Millets like bajra and ragi are staples for daily rotis and porridges. Kuttu is used more for fasting or specific regional recipes. Buckwheat's flavor is nutty and earthy, distinct from millets. Both are gluten-free and nutritious. Buckwheat provides a complete protein, while millets like ragi are known for high calcium.

Nutritional Comparison: Buckwheat vs. Millets

Below is a comparison of approximate nutritional values per 100g of raw grain:


Feature	Buckwheat	Millets (Average)
Botanical Family	Polygonaceae	Poaceae
Classification	Pseudocereal	True cereal grain
Indian Name	Kuttu	Varies (e.g., Bajra, Ragi)
Common Use in India	Fasting food	Everyday staples
Protein Quality	Complete protein	Contains protein, often incomplete
Dietary Fiber	Higher	Variable
Glycemic Index	Low (approx. 51)	Variable
Key Minerals	Magnesium, Manganese, Copper	Phosphorus, Zinc, Copper (Ragi: Calcium)

The Rise of Gluten-Free Alternatives

Buckwheat and millets are popular gluten-free options in India and globally. They are suitable for those with celiac disease. Millets have recently gained attention as 'superfoods'. For more on health benefits, refer to this guide.

Conclusion

Buckwheat is not a millet in India. Buckwheat (kuttu) is a pseudocereal important during fasting, while millets are true cereal grains used daily. Understanding this difference clarifies their nutritional and culinary roles in India.

Frequently Asked Questions

In India, buckwheat is known as kuttu. The flour is called kuttu ka atta, and it is a popular ingredient, especially during fasting periods.

Kuttu is consumed during fasting because it is a pseudocereal, a fruit seed, and not a true grain from the grass family. This botanical distinction makes it permissible during fasts (vrat) where true grains are avoided.

A pseudocereal is a plant that produces seeds or fruits that are consumed as a grain, but it is not botanically a grass. Buckwheat, quinoa, and amaranth are all examples of pseudocereals.

Common millets in India include pearl millet (bajra), finger millet (ragi), sorghum (jowar), foxtail millet (kangni), and little millet (kutki).

Yes, kuttu or buckwheat flour is naturally gluten-free. It is not related to wheat, making it a safe alternative for those with gluten intolerance or celiac disease.

No, while both are used in Indian cuisine, they are not always interchangeable. Buckwheat's earthy flavor and texture are better suited for specific dishes, particularly fasting recipes, whereas millets like bajra or ragi are used more for everyday preparations like rotis or porridge.

Both are nutritious, but they differ in specific areas. Buckwheat is higher in dietary fiber and provides a complete protein profile. Some millets, particularly ragi, are higher in calcium.