Millets represent a nutritionally varied class of small-seeded grasses that are popular for their health benefits, including gluten-free, high fiber, vitamins, and minerals. Conventional techniques for millet processing face several challenges including inefficient drying, which causes nutrient loss and poor-quality milling. While these traditional processes (solar drying, hot air drying, roasting) are time- and energy-consuming, these may result in one or more nonuniform drying, microbial contamination, and nutritional losses. Millet husk leads to the cracking of grain and yield loss at the time of milling, therefore giving a low-quality and low-nutritional-value finished product. Various modern technologies may overcome these issues by fast, efficient, and uniform heating. Various industries associated with microwave heating produce superior millet products that fulfill consumer demands while preserving the inherent health benefits of this ancient grain. The initial investment might be higher, but the long-term benefits such as energy savings and time efficiency can offset such costs and render them suitable for large-scale production endeavors. Other important challenges include optimization of microwave power, exposure time, and moisture content; each of these requires very specific control to achieve the desired outcome for a particular variety of millet. The process for doing this includes a thorough understanding of the dielectric properties of millets along with careful design and engineering of microwave systems and their interaction with microwave energy for even heating. This chapter delivers the importance of microwave treatment in millet processing over conventional methods and their impacts on millet quality.