In a simple training hall at SVR Industries in Pendurthi, Visakhapatnam, a group of 30 women sit in a semicircle, eyes fixed on a table where ingredients are being measured with precision. Jowar powder is mixed with moong dal flour, water is added at short intervals and kneaded until the dough becomes soft.

Soon, it is pressed into thin threads of noodles and later steamed and sprinkled with curry leaves and peanut powder. At another table, a fermented ragi java (porridge) is mixed into milkshakes and transformed into a cold coffee version. A participant from Srikakulam follows the trainer and tosses cooked foxtail millet with cucumber, onion, mint, tomato, raw mango and pomegranate, finishing it with a generous sprinkle of lemon and ginger juice, sunflower seeds and peanut podi.

The sessions are led by nutritionist Himanshu Kapoor, who guides each step with a blend of technical clarity and cultural mindfulness. Andhra’s millet promotion is turning women into entrepreneurs.