Dr Khadar Vali Millets - Siridhanya Positive Grains

Learn More About Dr Khadar Vali's Millet Philosophy

Dr. Khadar Vali is an Indian food scientist, researcher, and one of the most influential advocates for millets in India. Often called the "Millet Man of India," he has dedicated his career to studying the health benefits of ancient grains and promoting a return to traditional millet-based diets. His philosophy centers on the belief that modern diseases are largely caused by the shift from millets to refined grains like wheat and white rice over the past few decades.

At the core of Dr. Khadar Vali's teachings is his classification of grains into positive (alkaline) and negative (acidic) categories. He describes positive grains as alkaline and promotes them as everyday whole-grain foods in place of refined rice and wheat. Negative grains, on the other hand, are grains like wheat, white rice and corn, which he suggests cutting back on; Dr Khadar Vali recommends eating more whole millets instead.

Dr. Khadar Vali specifically recommends 5 Siridhanya millets as the foundation of a healing diet: Foxtail Millet (Navane), Kodo Millet (Harka), Little Millet (Saame), Barnyard Millet (Oodalu), and Browntop Millet (Korle). He calls these "Siridhanya" — meaning wealth of grains — because of their exceptional nutritional density, high fiber content, and alkaline nature.

His approach to diet-based healing is simple yet powerful: replace wheat, white rice, and processed grains with unpolished Siridhanya millets, rotate one millet per day through the week, soak them overnight before cooking, and combine them with vegetables and natural foods. At Orggu, we provide exactly the kind of millets Dr. Khadar Vali recommends — 100% unpolished, with the bran layer intact, sourced directly from small farmers in Karnataka.

Dr Khadar Vali's Grain Classification

Dr Khadar Vali's Diet Plan

Dr. Khadar Vali's diet plan revolves around a weekly rotation of the 5 Siridhanya millets. Each day, you eat one type of millet as your staple grain, cycling through Foxtail, Kodo, Little, Barnyard, and Browntop over 5 days. On the remaining 2 days, you can repeat any millet or include neutral grains like Ragi or Bajra. The millets must be unpolished to retain their healing bran layer. The recommended preparation involves soaking the millet overnight (8–12 hours) in water, draining the water in the morning, and then cooking the soaked millet fresh like rice. This soaking process activates enzymes, reduces anti-nutrients, and makes the minerals more bioavailable for absorption.

• One millet per day — Rotate through all 5 Siridhanya millets during the week
• Always unpolished — Never eat polished millets; the bran layer contains the healing fiber and nutrients
• Soak overnight — Soak millets for 8–12 hours before cooking to improve digestibility and nutrition
• Cook fresh daily — Prepare millets fresh each day; avoid reheating or storing cooked millets
• Avoid negative grains — Eliminate wheat, white rice, maida, and all processed grain products
• Combine with vegetables — Pair millets with seasonal vegetables, lentils, and natural oils
• No refined sugar or processed food — Follow a whole-food, plant-forward diet alongside the millets
• Consistency is key — Follow the diet for at least 3–6 months to see significant health improvements