Description
'Kodo' means finger millet in Nepali. A traditional black pancake (flatbread) eaten as a staple for millennia in high alpine/hill regions where wheat and rice don't grow. Simply millet flour dissolved in water and griddled; rustic, yet extremely rich in minerals/calcium, featuring a unique wild, slightly earthy sweetness.
Restaurants serving Kodo ko Roti (Millet Bread)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kodo flour(Finger millet flour)
- Lukewarm water
- Salt
- Ghee(or Cooking oil)
Instructions
- [Authentic Recipe]
- [Dough]: Put Kodo (finger millet) flour in a bowl, add a pinch of salt. Gradually add lukewarm water, mixing by hand until it reaches a syrupy consistency like okonomiyaki batter.
- [Bake]: Heat a little ghee (or oil) on a flat griddle (Tawa), ladle batter, and spread evenly round with the back of the ladle.
- [Finish]: When the surface bubbles and the bottom is crispy, flip and bake both sides until aromatic and shining black.
Learn more Spice, substitutes, tips
Key spices
Unique roasted grain aroma of Kodo(Millet)
Substitutes at Japanese supermarkets
Bake JP 'Buckwheat flour' or 'Whole wheat' like a galette (lacks millet flavor)
Pairing
Mohi (Buttermilk) / Chicken Curry / Ultra-spicy Achar
Trivia
Looks pitch-black and dry, but absorbing ghee makes it chewy and highly delicious. Once seen as 'poor rural food', it's now experiencing a resurgence as an organic health food among Kathmandu's wealthy and cafes.
Eating tips & etiquette
Smear generous ghee on the surface while hot, tear and dip in sour buttermilk (Mohi), or eat topped with ultra-spicy tomato Achar.
Allergen
Dairy (if using ghee)