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.

This Sriridhanya is known as Aarka Akki in Kannada, Varagu Arisi in Tamil, Arikelu Biyam in Telugu and Kodon Chawal, Kodri, Kodra in Hindi. The Kannada name Aarka is also the name of sun god in Sankrit.

- Kodo millet is fibre rich
- Kodo grains contains a high amount of lecithin 
- Kodo milet is low in GI

How to cook?

Suggested use with Kodo millet flour/ hittu/ pindi:

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

Try out our Siridhanya Kodo Millet Whole Grains

DISCLAIMER: These statements have not been evaluated by the Food and Drug adminstration. This product is not intended to diagnose, treat, cure or prevent any disease. The result may vary from person to person.