Kodo millet, also known as kodra, is one of India’s ancient millets—naturally gluten-free, high in fiber, and rich in iron and calcium. Kodo bhakri is a rustic flatbread that makes the most of this supergrain’s nutty flavor and nutritional punch. Here’s an easy recipe to make soft, wholesome kodo bhakris at home.
Why Kodo Millet Bhakri?
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Healthy & Nutritious: Packed with fiber, protein, iron, calcium, and B-vitamins.
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Gluten-Free: Ideal for those avoiding wheat or maida.
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Sustained Energy: Low glycemic index keeps you full longer.
- Eco-Friendly: Thrives on low water, supporting sustainable farming.
Simple Kodo Millet Bhakri Recipe
Ingredients (makes 4 bhakris):
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1 cup kodo millet flour
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1 cup water (plus extra as needed)
- ¼ tsp salt
- 4. 1 tsp oil or ghee (optional, for softness)
Method
Cook the Flour
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In a saucepan, bring 1 cup water to a gentle boil.
- Stir in 1 cup kodo millet flour and ¼ tsp salt.Cook on low heat,
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stirring constantly, until the mixture thickens into a soft porridge (2–3 minutes).
2. Form the Dough
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Remove from heat and let it cool just enough to handle.
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Add 1 tsp oil/ghee (optional) and knead the porridge-like mixture into a smooth, pliable dough.
- If it feels too stiff, sprinkle a little warm water; if too sticky, dust in a bit more flour.
3. Shape Like Chapati
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Divide dough into 4 equal balls.
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Lightly grease a rolling surface or place a ball between two sheets of plastic.
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Gently press or roll each ball into a thin, round disc (about 5–6 inches in diameter).
4. Roast the Bhakris
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Heat a nonstick tava or griddle over medium heat.
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Peel off the plastic (if used) and place a bhakri on the hot tava.
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Cook 30–40 seconds until small bubbles form, then flip.
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Cook the other side 30 seconds, then drizzle a little oil or ghee around the edges and press gently.
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Roast another 15–20 seconds per side until light brown spots appear.
Serve Hot
- Stack the cooked bhakris in a clean cloth to keep them soft.
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Serve immediately with vegetable curry, chutney, yogurt, or a smear of ghee.
Tips:
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Working with warm dough and greased hands helps prevent sticking.
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You can add finely chopped herbs or spices (like cumin or ginger-green chili paste) into the dough for extra flavor.
Store any leftovers in an airtight container; reheat on a tava before serving.Order online kodo millet flour for tasty bhakri from www.milletsnow.com