Many people eat hot and sweet dishes in cold weather. When it comes to hot and sweet food, kodo dhindo has become the first choice in winter. In the past, people used to eat more kodo dhindo as rice production was less in the villages. That is why it was believed that rice should be eaten in a special festival. But times have changed. Dhindo is becoming more popular than rice in rural areas. When all the members of the family meet, it is customary to eat dhido in the cold to make sweets at home.

Dhido is being cooked as a special dish in big hotels in urban areas. With the onset of cold weather, people have been flocking to Kodo. Having fun in cold weather, eating Dhido is considered to be not only happy for the family, but also very beneficial for health. Kodo dhido is not only eaten with bread and various other dishes Today we are giving information about the benefits of Kodo.

This is the nutrient found in every 100 grams of millet

Protein: 7.6 grams

Fat: 1.5 grams

Carbohydrates: 88 grams

Calcium: 370 grams

Vitamin: 0.48 mg

Thymine B1: 0.33 mg

Riboflavin B2: 0.11 mg

Niacin B3: 1.2 mg

Fiber: 3 grams

Benefits of Kodo Dhindo and Parikar

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Millet is extremely beneficial for health. Kodo dishes are easy to digest. Koto contains calcium, magnesium, phosphorus, manganese, vitamin B, tiptofen, fiber, antioxidants and other nutrients. Kodoka Parikar is a good source of strength and energy.

It is considered good to eat millet to lose weight. Eating millet does not make you hungry for a long time. Which helps in weight control.

Eating millet bread is very beneficial for heart patients. It contains plenty of niacin, which also lowers cholesterol levels in the body and reduces the risk of heart disease.

In addition, it contains potassium and magnesium to help control blood pressure. Koda is rich in calcium which helps in strengthening the bones. The iron in millet prevents anemia.

Similarly, those who have problems with constipation and gas can get relief by eating kodo bread or dhido regularly. Kodo is beneficial to avoid the risk of diabetes.

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In Lekali region, fapar, millet and maize are produced. Dhidho is made from the native produce of that region. This is how organic food becomes tasty and healthy. On top of that, it is being nourished.

Now let’s talk about Gundruk.

Gundurak is also our own national dish. When mustard or mustard greens are dried and melted in a special way, it becomes sour. It is dried in the sun and stored. Whenever there is a shortage of vegetables, Gundruk soup is cooked. In other words, Gundruk is also a food for sorrow.

Dhido and Gundruk are similar dishes. It is sharpened by Golbheda and Timur pickles. We find our taste in Dhido and Gundruk. Because this is the plate made by our ancestors. So how balanced and nutritious is this plate? How many healthy foods are Dhido and Gundruk?

First of all, maize, millet, sorghum, etc. are the grains produced in our fields. So it’s all-accessible, for us. Pesticides are not used as they are often produced in their own crops. That is, they became organic products. Maize, millet and sorghum are also rich in nutrients. It is said to be very useful to stay free from problems like diabetes, high blood pressure, uric acid.

Gundruk is also said to contain 48 percent carbohydrates, 49 percent protein and 3 percent fat. Gundruk of sharp taste, soft dhido and pickle of Timur-Golbheda. Or you can include local chicken broth. A little greens. If there is yoghurt on top of that, it is amazing!

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These are Raithane Parikar, Dhido and Gundruk. The main khanki of Lekali region, the hobby of the city. Dhido and Gundruk are still eaten in some Lekali regions. Morning and evening meals are served with bitter, sour gundruk. In the countryside, it is called ‘adilo khana’. That is, after eating a full meal, it will reach all day long.

In the city, it is a food eaten by amateurs. One day, when it comes to changing tastes, many people start cooking in their kitchens. For Dhido, it is Kodo flour, it is Maize flour, it is Fapar flour. That means there are many options. Equally easy to cook. Where is the easiest? Even tasty.

That is why it is available in the menu of famous restaurants of the city. There are some restaurants that serve this dish as their main food. This is the selling point of hotels and restaurants in cities and highways. It is an interesting dish. The city is slow and mixed with gundrak, a local chicken broth. Does the taste of swallowing with soft, sour, salty chutney make a soft lump?

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