Hulled millet on wooden spoon and bowl

Readers of the Bible may recognize millet as being an ingredient used in unleavened bread. Nowadays, millet can be used as a stuffing or eaten al dente. Millet can also be popped in the same way that popcorn used to be popped in the "good ol' days." Since popcorn now comes in microwavable bags, though, many people are unfamiliar with this practice. To pop millet, all you need is a frying pan and an open heat source.

Pour 1 cup of millet into a dry frying pan.

Turn your stove on so that it is set between the low and medium settings. If you are using a gas stove, the fire should be small enough so that it doesn't make contact with the frying pan. For an electric stove, allow the burner to fully heat before you place the frying pan on the burner.

Place the frying pan on the burner and let it sit for a couple of minutes. The millet should start to give off an aroma similar to nuts on a fire.

Begin stirring the millet with the spoon. This will ensure that all of the grains are evenly heated. At this point, the grains should begin to turn a brown or golden color. Only stir for a few seconds and then let the millet rest on the burner.

Watch the millet carefully and it will begin to pop after about 5 minutes. Once all of the grains have popped, remove the frying pan from the heat.


  • You can also use cooking oil when popping millet. When you do, heat the oil in the frying pan for a couple of minutes before adding the millet to the pan. You can use the popped millet to make a variety of dishes. Consult the resources section below for an assortment of millet recipes. You do not need to cover the millet with aluminum foil as it won't pop as high as popcorn.