Kodo (Kodo Flour)

Kodo millet flour is a gluten-free flour made from the seeds of the kodo millet plant, a small, drought-resistant cereal grain. Kodo millet is also known as Paspalum scrobiculatum, Koden, Kodra, Varagu, Arikelu, Arika, Harka, Koovaragu, and Kodua. It's grown in India, Nepal, Africa, and the Americas, and has been domesticated in India for about 3,000 years.

Kodo millet flour is high in fiber, protein, vitamins, and minerals like iron and magnesium. It's also easy to digest, has a low glycemic index, and contains antioxidants like polyphenols. Kodo millet flour can be used in many dishes, including:

bread, pancakes, dosas, rotis, biscuits, cakes, muffins, pasta, chapattis, and idli.