Kodo Millet Jeeraga Kanji
Kodo millets are also called as varagu, arikelu, kodra or harka. They were domesticated and grown as crops in India 3000 years ago. People who want to be on a high fibre diet can include this recipe...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mannafoods.in.
Cooking tools:
- Blender
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Colander
- Mixing bowl
- Serving bowl
Ingredients
- Kodo millet/little millet– 1/2 cup
- Fenugreek seeds / uluva – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Water – As required
- Grated coconut – 3/4 cup
- Cumin seeds / jeerakam – 1/2 tsp
- Pearl onion – 1 – 2
- salt – To taste
- Ghee / coconut oil (ghee preferred) – 2 tsp
- Pearl onion – 3, thinly sliced
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