Origin and identity
Kodo Millet — Kodon, the ancient drought-tolerant grain of Central India
Kodo millet (Paspalum scrobiculatum, kodon in Hindi, varagu in Tamil, arikela in Telugu) is one of the oldest cultivated millets in India — with evidence of cultivation dating to at least 3000 BCE. It is primarily grown and consumed in Madhya Pradesh, Chhattisgarh, and parts of the Himalayan foothills. Less commonly found in urban markets than ragi, bajra, or foxtail millet, kodo is a significant crop for tribal and rural communities in Central India where it provides reliable food security in challenging growing conditions. Its nutritional profile is strong, particularly in fibre and polyphenols.
Cooking Science
Why does kodo millet have a slight bitterness that other millets don't?
Kodo millet's bran layer contains tannins and phenolic acids at concentrations higher than most other millets. These compounds produce a slight astringency and bitterness, particularly in incompletely milled kodo. Soaking kodo millet for 6–8 hours before cooking removes a significant portion of these tannins into the soaking water — the soaked water becomes pale brown from dissolved tannins. Discarding this soaking water before cooking reduces astringency in the finished dish. Thoroughly milled kodo (with bran removed) has minimal bitterness.
Kodo Millet — Cooking Guide
Benefits from soaking
- Soaking: 6–8 hours in cold water. Discard soaking water (pale brown from tannins). This reduces astringency significantly.
- Cooking: 1 cup soaked kodo to 2 cups water. Simmer 20–25 minutes. Texture similar to rice but slightly firmer.
- Kodo millet khichdi: the most common preparation — combined with dal, vegetables, and spices. The mild-to-moderate kodo flavour integrates well with spiced preparations.
- Kodo upma: similar to rava upma using kodo millet — dry-roasted first, then cooked with vegetables and tempering.
Related articles
Kodo Millet (Kodon/Varagu) — Nutrition per 100g (whole grain, raw)
Source: ICMR-NIN Nutritive Value of Indian Foods, 2017
| Nutrient | Kodo Millet | vs Rice | vs Wheat |
|---|---|---|---|
| Energy | 353 kcal | 346 kcal | 341 kcal |
| Protein | 9.8 g | 6.8 g | 12.1 g |
| Carbohydrates | 65.9 g | 78.2 g | 69.4 g |
| Dietary Fibre | 14.3 g | 0.2 g | 11.2 g — kodo 28% more |
| Fat | 3.6 g | 0.5 g | 1.7 g |
| Iron | 0.5 mg | 0.7 mg | 4.9 mg |
| Calcium | 27 mg | 10 mg | 48 mg |
| Polyphenols | High (tannins) | Low | Moderate |
Kodo millet's fibre content (14.3g) is high — more than atta. However, its iron (0.5mg) is unusually low — lower even than white rice. Kodo's nutritional strengths are fibre and polyphenol content. It is not a good iron source. Its protein (9.8g) is between rice and atta. For a complete nutritional assessment, kodo is a good fibre source with significant polyphenols, but should be combined with iron-rich foods.