This grain, known as Ragi in India, is called Kodo in Nepal.
Kodo flour can be kneaded with hot water to make Dhido, rolled thinly to make Chapati (Roti) or Paratha, and also used to make Idli, Upma and Dosa.
Kodo Powder is a fine powder made out of ragi grain. It is obtained by pulverizing finger millets and has high protein and mineral content. In India the flour is consumed with milk, boiled water or yoghurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti. There are various food recipes of kodo powder including dosa and laddu.
Why Ambika
Ambika Kodo Powder is 100% natural, unadulterated and is made from premium quality ragi grain which are rich in essential oils. It is hygienically packed and free from artificial color, flavor and preservatives.
Where to use
Ambika Millet powder is used to make flatbreads, dosa and roti. Kodo powder is widely used to make laddus. Famous Nepali dish “Dhido” is made of Kodo powder.
Millet powder (Kodo Powder) is a rich source of dietary fibers.
Also Known as
Ragi Powder, Finger millet powder, Nachani Atta
Dry
Halal
Veg
Vegan
