Kodon / Varagu · Paspalum scrobiculatum
KodoMillet
The short answer
Kodo millet (Paspalum scrobiculatum) is a small millet with a long history of cultivation in India, especially across the Deccan plateau. It is known as kodon in Hindi, varagu in Tamil, arikelu in Telugu, harka in Kannada and kodra in Gujarati. The hulled grains are pale grey-brown and are cooked much like rice, as varagu arisi ('varagu rice') in Tamil Nadu, in khichdi, upma and pongal.
Last reviewed:
Established
What is Kodo Millet called in India?
One grain, many names. These are the regional and language names we have verified so far — a bracketed placeholder means we are still checking rather than guessing.
What does Kodo Millet look like?
Small, rounded, slate-grey to brownish grains inside a tough husk; the hulled, edible grain is pale and rice-like.
Where is Kodo Millet traditionally used?
Tamil Nadu, Karnataka, Andhra Pradesh, Telangana, Maharashtra, Gujarat, Madhya Pradesh and Chhattisgarh.
How is Kodo Millet used in food?
Traditional uses
Documented tradition- Varagu arisi, cooked kodo millet served like rice in Tamil Nadu.
- Khichdi and porridge in central Indian households.
- Festival and fasting preparations in some regions.
Modern uses
Pure Platter interpretation- Rice substitute in pulao, pongal, upma and curd 'rice'.
- Kodo millet dosa and idli batters.
- Kheer and sweet pongal.
Kodo Millet nutrition
| Nutrient | Per 100 g, raw grain |
|---|---|
| Energy | ~309 kcal |
| Protein | ~8.3 g |
| Total fat | ~3.6 g |
| Carbohydrate | ~65.9 g |
| Dietary fibre | ~9.0 g |
| Calcium | ~27 mg |
| Iron | ~0.5 mg |
Values are approximate, per 100 g of raw whole grain, based on the Indian Food Composition Tables (IFCT 2017, ICMR-NIN). Actual values vary with variety, soil, season and processing. Verify against a current laboratory report before quoting.
Comparing grains? Compare all nine in the Millet Library before comparing numbers.
How do you cook Kodo Millet?
Cook like rice: rinse, 1 part millet to about 2 parts water, simmer 15 minutes. Kodo turns pleasantly soft and slightly sticky, good for pongal and khichdi. Buy from reliable sources and store dry: like several millets, rain-damaged or mouldy kodo grain is unsafe, and proper post-harvest handling matters.
Kodo Millet recipes to start with
Step-by-step recipes
Kodo Millet Curd Rice20 mins + cooling · 2
Ingredients
- ½ cup kodo millet (varagu), rinsed
- 1 cup water
- ¾ cup fresh curd, whisked
- ¼ cup milk
- 1 tsp oil
- ½ tsp mustard seeds
- 1 inch ginger, grated
- A few curry leaves
- Salt to taste
Method
- Cook the millet with water on low heat for 15 minutes until very soft, then cool completely
- Mash lightly, then mix in the curd, milk and salt
- Heat oil, pop the mustard seeds, add ginger and curry leaves, and pour the tempering over
- Mix well and serve at room temperature or chilled
Is Kodo Millet healthier than rice?
Pure Platter interpretationWhether Kodo Millet is 'healthier than rice' depends entirely on what you compare and how. Per 100 g of raw grain against raw milled white rice (IFCT 2017), Kodo Millet is generally higher in dietary fibre and several minerals, milling and polishing remove much of the bran from white rice. But 'healthier' is not a single measurable property: portion size, cooking method, what the grain replaces in the meal, and the rest of the diet all matter more than any one number. So we don't claim Kodo Millet is 'better' than rice, we show you both sets of numbers and let you decide.
Kodo Millet in a modern kitchen
Kodo millet cooks to a soft, slightly sticky grain that suits pongal, khichdi and curd rice particularly well. In Tamil kitchens it is simply cooked like rice, varagu arisi, and served with sambar or rasam. It also grinds into dosa batter and makes a respectable kheer. If you find the texture too soft, reduce the water slightly below 1:2 and cook uncovered for the last few minutes.
Buying and storing kodo millet
Buy kodo from reliable, well-stocked sellers and store it dry, as with several millets, grain that was rain-damaged or stored damp before reaching you is not safe to eat, and reputable sourcing is your protection. Hulled kodo is pale and rice-like; reject any pack that smells musty.
What makes Kodo Millet different?
Kodo Millet is also known as Kodon / Varagu (Paspalum scrobiculatum), An ancient Deccan grain, still cooked as varagu arisi in Tamil kitchens. Each millet earns its place in the kitchen differently; compare them all in the Millet Library or browse Indian millets.
Frequently asked questions
What is kodo millet called in India?+
Kodon in Hindi, varagu in Tamil, arikelu in Telugu, harka in Kannada and kodra in Gujarati.
Is kodo millet safe to eat?+
Properly harvested, dried and stored kodo millet is a normal food grain eaten across India. Like any grain, mouldy or rain-damaged stock should never be consumed, buy from trusted sources.
What does kodo millet taste like?+
Mild and slightly earthy, very close to broken rice in cooked texture.
Can kodo millet replace rice?+
Yes, in nearly all rice-style preparations, with a little less water and a shorter cooking time.
Is kodo millet the same as kodra?+
Yes, kodra is the Gujarati (and Marathi) name for kodo millet. Varagu (Tamil), arikelu (Telugu) and harka (Kannada) are the same grain.
Can kodo millet be used for dosa?+
Yes, in batter with urad dal, exactly as with the other small millets. The dosa is slightly softer than rice dosa.
Sources & references
- Indian Food Composition Tables (IFCT), 2017ICMR — National Institute of Nutrition, HyderabadSupports: Approximate nutrient composition of Indian foods, including millets, per 100 g edible portion.
- ICAR — Indian Institute of Millets ResearchIndian Council of Agricultural ResearchSupports: Millet taxonomy, cultivation and general agronomic information.
How we read evidence: Established, reliable sources; Documented tradition, recorded practice, not proven effect; Interpretation, our reading of the evidence; Uncertain, we don't know yet.
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