Millet is an umbrella term for small grains that can be termed nutri-cereals and utilized for food, feed, and fodder. Little millet (Panicum Sumatrense) is a traditional grain in India that is grown in the semiarid and arid regions that are prone to drought. Little millet is grain-bearing crop belonging to the family Poaceae and the genus Panicum. With a low glycemic index of 50–65 and being gluten-free, Panicum Sumatrense, one of the minor underutilized grains, is excellent for people of all ages. It is mostly consumed for food, especially by people of economically weaker section. The grain is a relative of proso millet, although its seeds are significantly smaller than proso millet’s. Panicum Sumatrense has a nutritional profile that is comparable to that of other cereals like wheat and rice. The millet is abundant in B vitamins and minerals like calcium, iron, zinc, and potassium. It feeds the body with necessary fats, the type that aids in weight loss. Polyphenols, flavonoids, and phenolic compounds are among the anti-oxidants found in little millet. Panicum Sumatrense contains antinutritional substances such as phytic acid, tannins, free phenolics, and protease inhibitors, which can be reduced by soaking, sprouting, or lactic acid fermentation. Nutraceuticals such phenolics, gama-amino butyric acid (GABA), lignans, resistant starch, sterols and phytates are also abundant in it. Panicum Sumatrense assists in the treatment of cancer, cataracts, diabetes, gastrointestinal problems, and other diseases. Dosa, idli, pongal, and kichadi are few dishes that can be made with little millet. This chapter emphasizes on little millet, a minor millet that shows great promise for food security, processing, and health benefits.