Kodoko Roti

One of the major sources of carbohydrate among the people in the hilly region of Nepal, millet, locally known as kodo, serves two purposes. The first one is that the land itself is unfavorable for rice but good for millet cultivation, making it one of the primary cash crops in the region and another, millet is a heat producing agent and suits very well in the climate.

It is prepared regularly for breakfast and is also during the large gatherings in the region and not only here, the traditional kodoko roti is loved and desired by most of the people all over Nepal. Here is a simple way of preparing the millet pancake.


Millet flour


kodo ko roti


First of all, mix water with the flour to make a pancake batter. Now, heat a non-stick pan on medium heat and make sure it is heated thoroughly to avoid the pancake from sticking to the pan as no grease shall be used. Then, slowly pour a cup full of batter into the pan and tilt the pan around so the batter is distributed around forming a round shape. Wait until the bubbles appear within the pancake and with the help of another spatula, check around the edges to see if the pancakes could be separated from the pan. If it does, then flip the pancake and let it cook for few more minutes. Your pancake is ready to serve.

It can be served with radish pickle or any other pickle if you want to follow the traditions, however, you could also serve it with jam. Moreover, you can also eat it alone without anything else. Also, you can add sugar or salt, depending upon your taste, while you make the batter ready.