Millets are small-seeded grains that are witnessing a resurgence in popularity, owing to their rich nutritional profile and resilience in harsh agro-climatic conditions. They are rich in protein, fiber, essential vitamins, and minerals and offers various health benefits. Their gluten-free nature makes them suitable for individuals with celiac disease, while their low glycemic index supports blood sugar control. India stands as the largest global producer of millets, with Andhra Pradesh playing major role in preserving millet-based culinary traditions. This paper highlighted the nutritional composition and the traditional millet recipes prepared the tribal and rural households of Andhra Pradesh. Traditional dishes like sajja rotte, jonna rote, ragi sankati, jonna kudumulu, and foxtail millet uttapam, sadda garellu and millet modaks shows the continued incorporation of millets into regional diets, reflecting both cultural heritage and modern health trends.