Kodo Millet (Varagu)

100% natural without additives

100% plant based

Contains dietary fiber

Rich in protein

Contains minerals and antioxidants

Suitable for vegetarian food
Vegan

Ingredients

Nutritional value per 100 g

Packaging

Allergen info

Storage advice

Preparation

1. Rinsing: Take the required amount of kodo millet and rinse it thoroughly under running water. This helps to remove any dust or impurities.
2. Soaking (optional): It's not necessary to soak kodo millet, but some people like soaking it for a few hours to speed up the cooking process and improve the texture. If you choose to soak it, place the rinsed kodo millet in a bowl and add enough water to submerge it completely. Let it soak for 2-3 hours and then drain the water.
3. Cooking: Ratio of water to kodo millet is usually 2:1. Bring the right amount of water to a boil in a pan. Add the washed and possibly soaked kodo millet to the boiling water. Stir it for a while and bring it to a boil again. Once the water boils, reduce the heat to low and cover the pan with a lid. Simmer for about 20-25 minutes, or until the kodo millet is tender and tender. If all the water has been absorbed but the millet is not yet cooked, add a small amount of extra water and continue to cook.
4. Let it rest: Remove the pan from the heat and let the cooked kodo millet rest with the lid on for a few minutes. This will help absorb any residual steam and allow the millet to continue cooking.
5. Fluff: After the kodo millet has rested, use a fork or spoon to gently loosen and fluff up the millet. This helps to remove lumps and loosen and loosen the grains.

Application

1. Pilaf: Kodo millet can be used as an alternative to rice in pilaf dishes. Fry some onions, garlic and spices in a pan. Add soaked and cooked kodo millet along with vegetables, such as carrots, peas and peppers. Fry briefly, add stock or water and simmer until the millet and vegetables are tender. You can also add nuts and raisins for extra flavor and texture.
2. Salads: Cooked kodo millet can be added to salads to make them more nutritious. Mix the cooled millet with chopped vegetables, such as cucumber, tomato, bell pepper and fresh herbs such as parsley or coriander. Season with a dressing of lemon juice, olive oil, salt and pepper. Kodo millet adds a nice texture to the salad and makes it filling.
3. Idlis and Dosas: Kodo millet can also be used to make idlis and dosas just like you would with rice and lentils. Soak kodo millet and urad dal (black lentils) separately and grind them into a batter. Let the batter ferment and then make it into idli's or dosas. The result is delicious and nutritious breakfast options.
4. Soups and Stews: Add cooked kodo millet to soups and stews to make them thicker and more nutritious. Kodo millet can serve as an alternative to rice or other grains in dishes such as vegetable soups, lentil stews or coconut milk stews.
5. Desserts: Kodo millet can also be used in sweet dishes. It can be cooked in milk with sugar and spices such as cardamom and saffron to make a delicious and nutritious millet porridge. You can also add kodo millet to desserts such as puddings, kheer (rice dessert) or semolina pie.