This chapter presents recent advancements in millet processing technologies designed to enhance the quality, functionality, and nutritional value of millet and millet-based products. Millets, recognized for their rich nutrient profile and resilience to adverse climatic conditions, continue to face processing challenges due to the use of inadequate techniques and equipment. Advanced thermal treatments, such as ohmic heating, microwave, infrared, and extrusion processing, expose grains to high temperatures, while non-thermal treatments like ultrasound, pulsed electric field, cold plasma, and high-pressure processing operate at ambient temperatures to modify the grain’s physicochemical characteristics. The chapter also explores bioprocessing techniques, including fermentation, germination, enzymatic treatment, and the development of probiotic and prebiotic products, which significantly influence the structural and nutritional properties of millets. Research indicates that these emerging technologies effectively reduce antinutrients, enhance digestibility, improve sensory attributes, and increase mineral bioavailability. However, the impact of each treatment varies with the millet type and processing parameters, underscoring the need for process optimization. A systematic integration of these technologies can lead to efficient millet processing and the development of nutrient-rich and consumer-acceptable millet-based products.