Kodo Millet

Kodo millet, also known as Kodri or Varagu, is a small, nutrient-rich grain widely cultivated in India. It is a hardy cereal that grows well in arid and semi-arid regions, requiring minimal water and care. Kodo millet is gluten-free, making it suitable for people with gluten intolerance or celiac disease. It is rich in dietary fiber, which supports digestion, regulates blood sugar, and promotes satiety. The millet is also a good source of protein, iron, calcium, and B vitamins. Kodo millet has a mild, nutty flavor that blends well with various spices and seasonings. It is commonly used in traditional dishes like upma, pongal, khichdi, and porridge. Its low glycemic index makes it ideal for individuals managing diabetes. Kodo millet cooks relatively quickly and develops a soft, fluffy texture. It can also be ground into flour for making rotis, dosas, and other baked goods. The millet is highly versatile and pairs well with vegetables, pulses, and grains. Regular consumption of kodo millet supports heart health and weight management. Its resilience and nutritional value make it an important staple in sustainable agriculture. Proper storage in a cool, dry place preserves its freshness and shelf life. Kodo millet remains a popular choice for health-conscious households seeking traditional, wholesome grains.