Kodo millet is an annual grain that is grown primarily in India. In-spite of cultivating Kodo millet for 1000's of years this millet is slowly dying out. It is grown mostly in a organic way and it is a farmer friendly crop which can sustain heavy drought and marginal soils.
Known as Aarka in Kannada, Varagu in Tamil, Arikelu in Telugu and Kodon in Hindi. The Kannada name Aarka is also the name of sun god in Sankrit.
-Kodo millet is very easy to digest,
-It contains a high amount of lecithin and is excellent for strengthening the nervous system.
-It helps keep diabetes under check and controls obesity.
-Kodo millets are rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc.
Suggested use with Kodo millet flour: Make dosas, pancakes and rottis.
To make Rottis - Boil flour in water to make dough.
To make Dosas - mix the flour in buttermilk, chopped onions, coriander, cumin, salt, etc to make batter.
To make chapattis - mix 50% wheat atta
Kodo millet flour - 400g