Radiofrequency (RF) emerges as a favorable technique in food application owing to its rapid and uniform heat generation and distribution throughout the sample. This method, which uses electromagnetic (EM) waves ranging from 3 kHz to 300 MHz to heat materials that are dielectric, is particularly effective due to its high-speed changing electric field. The charged ions produced in the sample rapidly orient themselves with the polar water molecules, which rotate at high speed, thus generating heat within the dielectric material through molecular friction. This efficient heating method increases the sample temperature through volumetric heating with a short heating time. Millets, known as nutri-cereals for their various health and nutritional benefits, greatly benefit from RF in their storage. During storage, millets are prone to oxidative rancidity due to the activity of lipase and peroxidase, which deteriorates millet quality. However, RF heating inactivates these enzymes, thereby extending the storage life of millets. This reassures the effectiveness of RF in improving millet storage. In addition to improving the storage stability, RF heating also aids in disinfestation, offering a greener alternative to conventional fumigation methods. This chapter delves into the basics of RF generation, the heating mechanism in millets, the effect of RF on millets (seeds, flour, and disinfestation), changes in nutritional and functional millet properties after RF application, and future trends in the application of RF in millet processing.