Grain
Kodo Millet
B tier
Kodo millet is the common name for Paspalum scrobiculatum grain—earthy, nutritious, and back on Indian urban menus as a millet-rice stand-in. Properly hulled kodo cooks in a rice cooker with adjusted water. Flavour is deeper than foxtail; colour is grey-brown. Rinse well; cook covered. Use in millet bowls and traditional recipes from MP, TN, and neighbouring regions. Buy from trusted millers for clean grain. Pair Kodo Millet with complementary seasonings and a cooking method such as Millet Rice to show the Common Kodo Name side of the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
History
Kodo was among India's ancient cultivated millets.
Peasant cuisines relied on kodo where fine rice was scarce.
Niche organic brands began repackaging kodo for cities.
International millet year energy kept kodo in revival media.