Millets, recognized as a sustainable and nutrient-dense grain source, have attracted increasing attention in recent years due to their resilience in diverse agroclimatic conditions and their high starch content, which forms a major component of their composition. Despite their potential, native millet starches exhibit inherent limitations that restrict their widespread industrial adoption, including low solubility, a pronounced tendency for retrogradation, and suboptimal pasting properties. These characteristics hinder their versatility in food and non-food applications. This chapter provides an in-depth exploration of innovative strategies to overcome these challenges through the application of emerging technologies, such as microwave irradiation, cold plasma treatment, ultrasonication, and high-pressure processing, to modify the physicochemical and functional properties of millet starches. These advanced modification techniques facilitate transformative changes in starch granule structure, including alterations in crystallinity, molecular arrangement, and surface morphology, thereby altering attributes such as solubility, thermal stability, gelation capacity, and resistance to shear. Further key applications of these modified millet starches are comprehensively examined, including their use in developing biodegradable packaging films, modifying textural attributes in food products, enabling controlled release systems for flavors and bioactive compounds, and supporting novel applications in both food and non-food sectors, such as pharmaceuticals and bioplastics.