Kodo Millet (అరికెలు)
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₹75.00 – ₹120.00
- Kodo millets Aids in chronic ailments- Since kodo millets are rich in antioxidants and fibre, they are great at reducing LDL or bad cholesterol and preventing plaque buildup in the arteries. It also contains magnesium, potassium, and prebiotic fibre, which protect the heart and enhance its functioning. When these millets are a part of your diet, they also protect you against high blood pressure and other chronic diseases.
Product Description
Kodo Millet is a nutritious and drought-resistant grain that has been cultivated in India for thousands of years. Here’s an overview of its key features:
- Nutritional Value: Kodo millet is rich in dietary fiber, protein, and essential minerals like iron, calcium, and magnesium. It’s low in fat and gluten-free, making it suitable for people with gluten intolerance or celiac disease.
- Health Benefits: It helps in managing blood sugar levels, supports heart health, and aids in digestion. Its high fiber content also makes it beneficial for weight management and gut health.
- Uses in Cooking: Kodo millet can be used to make porridge, upma, khichdi, and even baked goods like cookies and cakes. It has a slightly nutty flavor and a firm texture when cooked.
- Environmental Benefits: Being a hardy crop, it grows well in arid regions with minimal water requirements, making it a sustainable food source in drought-prone areas.
Recipes
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Kodo Millet Upma
Ingredients
- 1 cup kodo millet
- 2 cups water
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1/4 cup peas
- 1/4 cup chopped beans
- 2 green chilies, slit
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves, chopped (for garnish)
Instructions
Wash and soak kodo millet in water for 15-20 minutes. Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Sauté until the dal turns golden brown. Add curry leaves, green chilies, and chopped onions. Sauté until the onions turn translucent. Add chopped vegetables (carrot, peas, beans) and sauté for a few minutes. Drain the soaked millet and add it to the pan. Mix well. Add water, turmeric powder, and salt. Bring it to a boil. Reduce the heat, cover, and let it cook on low flame until the millet is cooked and water is absorbed. Garnish with fresh coriander leaves and serve hot.
Kodo Millet Dosa
Ingredients
- 1 cup kodo millet
- 1/2 cup urad dal
- 1/4 cup poha (flattened rice)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Oil for cooking
Instructions
Wash and soak kodo millet, urad dal, and fenugreek seeds together in water for 4-5 hours. Wash and soak poha separately for 30 minutes before grinding. Grind the soaked ingredients into a smooth batter, adding water as needed. The batter should be of pouring consistency. Add salt and mix well. Let the batter ferment overnight or for 8-10 hours. Heat a non-stick pan or dosa tawa. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until the dosa turns golden brown and crispy. Flip and cook the other side for a minute. Serve hot with chutney and sambar.
Kodo Millet Pulao
Ingredients
- 1 cup kodo millet
- 2 cups water
- 1 onion, sliced
- 1 carrot, diced
- 1/4 cup green peas
- 1 potato, diced
- 1/4 cup beans, chopped
- 1 tomato, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions
Wash and soak kodo millet in water for 15-20 minutes. Heat oil in a pressure cooker. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies. Sauté for a minute. Add chopped vegetables (carrot, peas, potato, beans) and tomatoes. Sauté for a few minutes. Drain the soaked millet and add it to the cooker. Mix well. Add water, turmeric powder, and salt. Mix well and close the lid. Pressure cook for 2 whistles on medium flame. Once the pressure releases, open the lid and fluff the pulao with a fork. Garnish with fresh coriander leaves and serve hot.
Additional information
| Weight | 500gms, 1kg |
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