<p>Millet is a long-standing agricultural crop that is cultivated extensively; however, its full potential remains underutilized in various regions. There are different types of millets such as sorghum, finger millet, foxtail millet, pearl millets, kodo millet, proso millet, barnyard millet, and pseudo-millets with varying nutritional composition and different health benefits owing to an array of bioactive compounds present in them. Millets are a reservoir of starch (65–75%), dietary fibre (15–20%), protein (7–12%), vitamins, minerals, polyphenols and flavonoids, making it a Nutri-cereal which is superior to many other cereals and hence falling in the category of super food. Despite its rich composition, millet grains are underutilized and not much of it is exploited for further processing, which is an area that greatly needs to be explored. Availability of wide varieties of easy to grow millets provides innumerable opportunities in the food processing sector for developing healthy and nutritious products from them. This review aims at putting together the composition of different nutritionally rich millets, their bioactive compounds and health benefitting properties and most importantly, applications in the food and non-food sectors, deep diving into one of its most important nutrients, i.e. starch, methods of its extraction and modification and the applications.</p>