| Brand | Gauraaj |
| Variety | Millet |
| Form | Seed |
| 500 g (Craft Paper Pouch) | |
| Diet Type | Vegetarian |
Description
Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated
Ancient Indian medicine ayurveda classifies Kodo millet as langhana, which means bringing lightness to the body and is included under the category of Trina Dhanya Varga – (grains that are produced by grass like plants). It is termed as a wholesome food, prized for its medicinal, therapeutic and culinary properties and is recommended for diabetics, to beat fatigue, heal wounds faster. Being cold in nature, it increases vata dosha but balances issues caused due to kapha and pitta doshas.
Is Ragi and Kodo Same? Ragi and Kodo though millets are not the same. However, these both varieties are gluten free, rich in fibre, they belong to different species. While it is easy to cook ragi and Kodo needs to be soaked for couple of hours for better digestion.
Ingredients
- kodo millet
Usage info & Recipes
Millets are a tad hard to cook and would require exact amount of water to achieve that grainy texture.
- Ingredients:
- 1 cup Kodo millet
- 4 cups of water
- Wash Kodo millet thoroughly and soak it in water for 2 hours
- In a pan bring 4 cups of water to boil, add drained millets to it
- Cook it on high flame for 5 minutes, reduce the heat and let it simmer for another 5 minutes
- Turn off the heat and fluff it with a fork for that grainy texture
Specific storage info
Keep in cool and dry place away from the sunlight
Info
Grown traditionally and sourced from farmers. This product contains no artificial coloring, preservatives or additives. It is 100% natural.
Shelf life
- 12 Months
Is it Gluten free?
Yes, it is Gluten free.
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