Kodo millet—known as varagu (Tamil), kodon (Hindi) and arka in parts of India—is a hardy, gluten-free ancient grain with a pleasant, mildly nutty taste. It thrives in semi-arid, rain-fed regions and is cultivated across Madhya Pradesh, Chhattisgarh, Maharashtra, Tamil Nadu, Karnataka and Andhra Pradesh, as well as Nepal. Its resilience and short growing cycle make it a sustainable choice for everyday meals.
Why Kodo millet flour is good for you
Kodo millet flour is rich in dietary fiber and provides steady energy from complex carbohydrates. It offers plant protein along with minerals like iron, magnesium and phosphorus, and contains natural polyphenols. Many people appreciate its low to moderate glycaemic response and satisfying feel. (General wellness information; not medical advice.)
How to eat/cook Kodo millet flour
- Rotis/Thalipeeth: Knead with warm water and a pinch of salt; pat by hand or mix with a little whole-wheat for easier rolling.
- Dosa/Idli & Cheela: Swap part of rice/gram for a nutty flavour and extra fiber.
- Upma, khichdi & porridge: Use cracked Kodo or flour for comforting bowls; finish with ghee and roasted cumin.
- Baking & snacks: Blend 20–30% into pancakes, muffins and laddoos for wholesome texture.
Approximate nutrition (per 100 g Kodo millet flour)
Energy ~350–360 kcal; Carbohydrates ~66–70 g; Protein ~8–11 g; Fat ~3–4 g; Fiber ~9–13 g. Naturally a source of iron, magnesium and B-vitamins (values vary by variety and milling).
Tips for best results
Use freshly milled Kodo flour for better aroma and softer rotis. Rest dough 10–15 minutes; add a spoon of ghee or yogurt for tenderness. Store airtight in a cool, dry place; refrigerate in warm months.At Forte Pure, we mill Kodo millet in small batches at our Gurugram facility—no chemicals, no additives, no preservatives—so you can build health with every bite.
