Madua - Koda - Finger Millet

madua

Madua is one of the main ingredients of the staple diet in Uttarakhand. The crop is grown in both regions of Garhwal and Kumaon. The crop is very adaptable and can be grown here at high altitudes of around 2,300 metres in elevation.

Uttarakhand being a agricultural state and about 70 percent of the land in the hilly region, Mandua was a very popular food of the Uttarakhandi.

Two or three of the koda roti with dollops of ghee would provide the farmer enough energy for the whole day and keep his stomach full.

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    Madua Properties

    Koda ki roti is high in calcium, and has a lot of fibre. It also has an amino acid methionine which is a protein component. Madua also has carbohydrate, minerals and iron in a plenty. It provides about 340 KCal of energy in around 100 gms of its consumption.

    Nutritional value of finger millet per 100g
    Protein 7.6g
    Fat 1.5g
    Carbohydrate 88g
    Calcium 370mg
    Vitamins - A: 0.48mg
    Thiamine (B1): 0.33mg
    Riboflavin (B2): 0.11mg
    Niacin: (B3) 1.2mg
    Fiber 3g

    Harvesting and Growth

    Terrace farming is widely practised in Uttarakhand and the Madua crop is easily grown there. It can also be grown as a support crop or inter-cropped with other crops. e.g rice, wheat, peanuts and other plants.

    Ragi does not need much water and it requires minimum effort for it harvesting. After one ploughing, the seed are sown and it needs only one water for it to germinate properly. No timely water supply is required as compared to the paddy crops.

    Once grown the seed are used for consumption the stem of the crops is used as straw and husk for animal consumption.

    Ragi is a no risk crop and provides a high growth output in terms of land, efforts, uses and properties.

    Madua can be easily cultivated using the organic farming as it require very little fertilizers and is less attacked by borers, insects and plant moulds.

    Madua Advantages

    • Good and cheap supply of protein.
    • Good resistance to drought.
    • Less fertilizers used during harvesting.
    • Low cost of cultivation.
    • Does not need external irrigation methods.
    • High nutrition value.
    • Good support crop.
    • Can be used as a cure to obesity.
    • Can also be used in mid day meals in school and will be helpful in the reducing malnutrition in children.

    Madua with all the above advantages can be used as a contingency crop by farmer during drought like conditions.

    Issues in growing Madua

    • Madua is considered as a food of the poor and a symbol of backwardness.
    • Madua is little bitter to taste.
    • It is a less yielding crop as compared to paddy.
    • Minimum government support. No specific support policies.
    • Less overall consumption as compared to rice and wheat.

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    Madua - Koda Roti Receipe

    Madua ki Roti

    Koda ki roti was a staple diet of our ancestors and is one of the most important of Uttarakhand delicacies. It is eaten with dollpos of home made ghee or butter. Koda is roti is mostly eaten during the winters.

    Koda ki roti is sometimes stuffed with Ghaat ki daal and made into bharyu paratha and enjoyed with til ke chutney and pissu lwand ( salt mixed with red chilles and marva ).

    One of two of these parathas are like rock kept in the stomach and also provide energy to work in the fields for the whole day.

    The miracle of the water of Garhwal, combined with these delicacies are a simple, tasty and sure shot cure of obesity.

    Ingredients Needed:
    Madua or Koda ku Attau / Finger Millet flour - 2 cup
    Wheat flour - 1 cup
    Salt
    Water for kneading

    How to make Madua Ki Roti

    Take the flours in a bowl. Slowly add water and prepare a stiff dough.
    Divide into equal balls. Heat a tawa.
    Take oil in palm and now press the ball on the palm to make flat circle. Use your hands lightly. Now place the cirle on the hot tawa and also press slightly on the sides with your finger to increase the size.
    Once hot, cook the rotis on both sides.
    Remove and apply the butter / Ghee on top

    Gahat / Kulath - 2 cup
    Tumeric a pinch
    Coriander leaves - 1 small bunch
    Green Chillies - 4 - 5
    Ginger - 1"
    Garlic - 4-5 colves
    How to make Kulath Ki Dal
    Wash and soak the dal in water for the previous whole night.
    Pressure cook the dal with less water for 1/2 hr. On cooling , drain the excess water. Later add grated ginger, garlic, turmeric powder, salt, coriander leaves and whole chillies to the dal.
    Now make a thick paste using sil batta.
    Take small pieces of this paste and stuff them in the koda ki roti. Make the Madua roti as shown above.
    Eat warm with Ghee or Butter

    Uttarakhand References

    Wikipedia - Ragi