Kodo millet (Paspalum scrobiculatum), a nutritionally dense and hardy millet variety. It is native to India and widely grown in Madhya Pradesh, Chhattisgarh, Karnataka, and Tamil Nadu. Kodo millet consumption is increased in past one decade due to its potential to alleviate the problems related to food and nutrition security by providing a good balance of nutrients, dietary fiber, polyphenols, and essential fatty acids, in particular, linoleic acid (35–45% of total lipids). A deep insight into the geographical distribution, chemical composition of Kodo millet is given in this chapter, concentrating on the carbohydrate and lipid constituents of the millet. For this reason, emphasis is laid on suggesting the cereal, millet, as a standard for the production of new, functional, and energy-efficient products. The dominance of starch in Kodo millet is the reason for the maximum attention given to this subject in this chapter. Methods for starch isolation, and modification  are also discussed in this chapter. Furthermore, the chapter goes into detail about both the food and nonfood applications of original and modified Kodo millet starches, including their use in the manufacture of gluten-free products, biodegradable films, encapsulation systems, and industrial binders.