11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

5. Kodo millet (kodon)

Kodo millet, or kodon, is a sturdy grain valued for its drought resistance and filling nature, commonly grown in rainfed regions of India. Villagers used it for simple, sustaining dishes such as khichdi and steamed cakes, relying on its ability to keep well through lean seasons. Like other millets, kodo suffered when agricultural priorities shifted toward high-yield wheat and rice, and it briefly became less visible in urban markets. Today, it’s returning because people want grains that are both sustainable and satisfying. Nutrition-wise, kodo provides fibre and a sense of fullness that can help with weight management and steady energy release. In modern cookery, try substituting kodo for rice in pulaos, or use ground kodo in batter for savoury pancakes. North American availability includes organic online stores, ethnic grocers that stock packaged millets, and farmers’ co-ops carrying ancient-grain products. Store kodo in a cool, dry place and rinse well before cooking to remove dust.