Organic Kodo Millet, Whole Arka (High Fibre, 45x Fibre of Rice, Low GI, Diabetic Friendly, Controls Blood Pressure)
Kodo millet is a cereal which brings with it a bit of history! It has been a part of the Indian cuisines for over 3000 years. The crop is most often grown in Tamil Nadu and Madhya Pradesh regions in India.
Lets take a look at Kodo Millet Benefits
Kodo Millet is high in fibers, and has thus often been cited as the best food for diabetics.
It is a very effective way towards weight reduction
Kodo millet is fulfilling but easy to digest
With its high ingestible lecithin content, Kodo millet works very well for the nervous system
It keeps a check on high cholesterol levels
Helps manage blood pressure
Kodo millet is gluten free like all millets
Here are some of the finest Kodo Millet Recipes
KODO MILLET PULAO
Kodo millet - 1 cup, water - 1 & 1/2 cups, chopped carrot, beans, green peas - 1 cup, onion – 1, ginger garlic paste - 1 tsp, green chilli – 2, mint leaves – 12, salt - as needed; To temper: Ghee/ oil - 3 tsp, cinnamon - 1 inch piece, fennel seeds - 1 tsp and bay leaf - 1
Heat a small pressure cooker and sauté with oil/ ghee. Add cinnamon, fennel and bay leaf.
Stir and add onion and ginger garlic paste.
Add the chopped veggies, mint leaves and salt.
Add washed, drained millet to it, mix well and cook.
Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame.
Serve hot, garnish with coriander leaves.
KODO MILLET ADAI
kodo millet – ½cup, toor dal–¼cup, channa dal –¼ cup, moong dal – 1 tsp and urad dal – 1 tsp
Red chillies – 2, fennel seeds - 1tsp (optional), chopped finely -onion - ¼ cup, coriander and mint leaves - 1tbsp and curry leaves, salt to taste.
Take red chillies and fennel seeds with soaked ingredients and grind it coarsely. The batter should be in between idli and dosa batter consistency.
Add chopped onion, coriander and mint leaves and required salt. Heat a flat pan, grease with little oil, and make round adai. Cook till golden brown and crisp at the edges.
Serve hot with any chutney of your choice.
KODO MILLET UPMA
Kodo millet grain - 1 cup, chopped onions, green chillies, carrot, beans, potato, grated ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
Wash kodo millet two or three times, then drain water completely and keep it aside.
Heat oil in a pressure cooker, add mustard seeds and when it splutters, add blackgram dal, chana dal, curry leaves and green chillies. Then add onions, ginger, turmeric, saute till onions turns golden brown.
Add carrots, beans and potato and saute for 2 to 3 minutes. Then add kodo millet, saute for 1 minute, till everything combines.
Then add water and salt. When water starts boiling, close the lid and cook in moderate flame for 3 whistles.
When pressure subsides, open the lid and serve hot with any type of chutney or sambar.