Kodo Millet has been part of traditional diets for generations, valued for its grain structure, fibre distribution, and culinary adaptability.

Rinse and soak Kodo millet for 8 hours. Use 1 cup millet to 3 cups water and do not discard the soaking water. Cook in an earthen pot (preferred) or 304-grade stainless steel—avoid pressure cookers they destroy nutrition.

Bring the soaked millet and water to a boil, add 1 tsp bull-driven ghani oil or desi cow ghee, and cook on a low flame with the lid partially covered until water is absorbed. Switch off, cover fully, and rest for 10 minutes before serving.

For optimal balance, consume Kodo millet for 2 days as part of a rotation with other Siridhanya millets.

Commonly known as Arikalu or Varagu, Kodo Millet has been a cornerstone of Indian dryland agriculture for millennia. Our Buchhi dehusked version is uniquely “unpolished,” meaning the lignans found in the bran stay exactly where they belong—on your plate. This process results in far fewer broken grains (grits) and a much higher nutritional density than factory-milled alternatives.

Choosing Kodo Millet means supporting a food system that values your health and the planet’s resources. Requiring significantly less water than paddy rice, this hardy grain is a powerhouse of iron, calcium, and minerals.

In traditional Indian systems, Kodo Millet is revered as a “cooling” grain. It has been historically used in decoctions and porridges to soothe the system

Kodo Millet is naturally high in dietary fibre and contains carbohydrates, plant protein, and minerals as part of its whole-grain composition.

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