Authentic Sikkimese CuisineKodo ko Roti

It is typical prepared from finger millet locally called Kodo which is served with Sidra ko achar. Preparation:

Mix finger millet flour with water and knead to make a thick paste. Spread a heap of paste over a Bepari or Banana leaf, covered by another leaf, and bake in heat Tawa (Flat Pan). Transfer the partially baked dough with leaf inside the earthen oven in a vertical position for 3 min. Remove the leaf while eating. kodo ko roti is served with Sidra ko achar.

It is generally prepared for lunch. Millet is a good source of manganese, magnesium, and phosphorus and is very good for our health. A cup of cooked millet contains the daily value of magnesium, which is a co-factor for more that 300 enzymes, including those related to the use of glucose and insulin secretion. Phosphorus provided by millet contributes to cell repair of the body. It contains good source of fibre, vitamins, and minerals and produces metabolic results.

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