Millet is a staple food grain that has been consumed for thousands of years in various cultures. It is a good source of nutrients, including carbohydrates, protein, fiber, vitamins, and minerals. Millet is also characterized by its small size, round shape, and hard outer layer, which makes it an ideal grain for processing into various food products. It is processed into flour, grits, and other forms for preparation of porridge, bread, crackers and also can be used fermented foods such as beer and sourdough. It is also gaining popularity as a gluten-free alternative for people with celiac disease or gluten intolerance and suitable for people with digestive issues. Overall, millet is a nutritious and versatile grain with a long history of use in various food applications. Its growing popularity as a gluten-free alternative, combined with its health benefits and adaptability to a wide range of recipes, make it an attractive option for many consumers. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet.