Topop Kodri

Gluten‑free kodo millet (also called kodri/kodra, varagu, haraka, arikelu) is ideal for “vrat rice” dishes, khichdi, upma, pulao, and kheer—delivering a light, fluffy texture with a mild, nutty taste. Cooks like rice or as porridge, offering a wholesome alternative to polished rice in everyday and fasting meals.

Quality and texture
Clean, uniform grains that absorb water well and cook to soft, separate grains or a creamy porridge, depending on the water ratio. Naturally light and easy to digest, with a gentle bite and subtle aroma that pairs well with simple tempering.
Packed under the Top‑Op range with listed trade formats such as 10×375 g and 6×1 kg for consistent sourcing.

Nutrition and benefits
Naturally gluten‑free and a source of dietary fibre and micronutrients; often chosen for low‑glycaemic, fasting, or wheat‑free diets. Typical benefits cited include steady energy release and support for digestion; exact nutrition per 100 g varies by pack—check label.
Suitable for vegetarian diets; ingredient list is typically Kodo Millet (Paspalum scrobiculatum).

Pack formats and storage
Store in a cool, dry place; after opening, decant into an airtight container to maintain freshness and prevent moisture ingress.

Serving ideas
Make kodri khichdi, upma, pulao, and kheer; also use as “vrat rice” with yoghurt or farali kadhi. Adjust water for fluffy grains or porridge‑like consistency.
Toast lightly in ghee with cumin and curry leaves before simmering for enhanced aroma and flavour.

Allergen and handling
Ingredient: Kodo Millet; may be packed in facilities handling nuts, sesame, soya, mustard, celery, and wheat—always read the pack for full allergen details.
If highly sensitive, use dedicated utensils and storage to minimise cross‑contact risk.