You know what else millet is good for? Dango (Japanese dumplings)!
I’ve made a number of posts earlier on dango that I’ve made from glutenous rice flour – those ones were the variety of dango that are sweet and used in deserts. Millet dumplings are really good to put in things like soup. But, they were really good in oshiruko (sweet azuki bean soup), too!
I only made a very small batch, so I ground the millet up the old fashioned way with a mortar & pestle 😀