Small millets, such as foxtail, little, barnyard, proso, kodo, finger, and browntop, are notable for their resilience and nutritional richness, offering high levels of protein, fiber, iron, and bioactive compounds. Despite these benefits, their underutilization is attributed to processing challenges and the dominance of staple grains such as wheat and rice. Advanced processing technologies can enhance the palatability, digestibility, and shelf life of millets, facilitating their conversion into diverse products such as flour, ready-to-eat snacks, and breakfast cereals. Primary processing methods such as dehulling and milling improve grain usability, while secondary processes such as parboiling, germination, puffing, extrusion, fermentation, and baking add further value. These techniques not only preserve the nutritional integrity of millets but also diversify dietary options, meeting the global demand for nutritious super foods. Integrating millets into value-added products aligns with sustainable food systems, promoting the “Farm to Fork” concept. By addressing processing complexities and highlighting their nutritional benefits, millets can play a significant role in enhancing public health and supporting sustainable agriculture worldwide. The development of value-added products from minor millets, including composite flour, chapatti, upma, papad, vermicelli, idli, dosa, baked goods, ready-to-eat snacks, beverages, and functional foods, demonstrates their versatility and potential to improve global dietary patterns.