Millets have long been a traditional dietary staple in arid regions worldwide. In Tamil Nadu and Gujarat, finger millet is a vital crop, while it is of lesser importance in Telangana. These grains are highly nutritious, containing abundant protein with sulfur-containing amino acids, essential fatty acids, dietary fiber, B-vitamins, and minerals like calcium, iron, zinc, potassium, and magnesium. They offer various health advantages, including lowering blood sugar levels, regulating blood pressure, and addressing thyroid, cardiovascular, and celiac diseases. Nevertheless, there have been no studies on the genetic composition, molecular mechanisms, nutritional properties, and functional characteristics of this crop. This paper reviews the empirical studies on the nutritional aspects, functional aspects and health benefits of finger millets from seed structure to processed products, which are conducted in India.