Kodo Millet Or Varagu Idli

Name: Kodo Millet Or Varagu Idli
Prep time: 300 min
Cook time: 15 min
Total time: 315 min
Ingredients: 1 1/2 cup Kodo millet; 4 tbsp Thick poha / aval; 1/2 cup Whole urad/udid dal; 1 teaspoon fenugreek seeds; Salt (to taste); Oil ( for greasing idli moulds)

Charus Cuisine

Kodo Millet Or Varagu Idli - Plattershare - Recipes, food stories and food lovers

South Indian

About Kodo Millet Or Varagu Idli

Kodo millet is a nutritious grain and a good substitute to rice or wheat. Millets are a natural source of protein and iron. Very easy to digest, they are rich in B vitamins well as the minerals like calcium, iron, potassium, magnesium and zinc.

Kodo millet helps keep diabetics under check, helps lose weight, reduces joint pains and has got lot of other health benefits. It is a very healthy dish especially for diabetic people.

Kodo millet idli is a perfect, healthy and ideal replacement for regular rice idli and can be included in your routine breakfast or dinner. These idlis too turn out soft, tasty and spongy like the regular idlis. Do include this dish in your daily routine for a healthier living.

4.67 from 3 votes

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Recipe Time & More

Prep Time5 hours hrs

Cook Time15 minutes mins

Total Time5 hours hrs 15 minutes mins

Served AsBreakfast

Recipe TasteSalty

Calories - 417 kcal

Servings - 4

Ingredients

▢ 1 1/2 cup Kodo millet
▢ 4 tbsp Thick poha / aval
▢ 1/2 cup Whole urad/udid dal
▢ 1 teaspoon fenugreek seeds
▢ Salt to taste
▢ Oil for greasing idli moulds

Instructions

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Wash and soak kodo millet and poha in a vessel for 4-5 hours. In a separate vessel, wash and soak urad dal and methi seeds for 4-5 hours. First grind the urad dal and methi seeds mixture in a grinder or a mixer by adding little water till it is light and fluffy. Transfer the batter into a separate bowl.
▢
Now add the soaked kodo millet and poha into the grinder and grind them by adding water as needed. Once ground, transfer them to the urad dal batter in bowl and mix well. Ensure that the consistency of batter is that of regular idli batter. Add salt to the batter and mix well. Allow it to ferment overnight or for atleast 8-10 hours. Next day, the batter would have raised a bit in volume. Stir the batter with a ladle.
▢
Grease the idli mould with little oil and pour a ladleful of batter. Steam in a idli steamer or pressure cooker for about 10-12 minutes. If using a pressure cooker for making idlis, steam without putting the whistle on the lid.
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Allow the idli steamer to cool down completely. Remove the idlis with a spoon or a flat butter knife around the edge of each idli and transfer to a serving plate. Serve soft and healthy idls hot or warm with sambar, chutney or with your favourite accompaniment.

Recipe Notes

Ensure that the idli batter is neither too thick or too thin consistency. It should be of medium consistency.
You can use the same batter for making dosas. Add little water to the batter to be in a pouring consistency.
Adding methi seeds and poha gives that extra softness to the idlis.
Take care while adding water during grinding the batter. Add water as required. If the batter is thick, it will give hard idlis and if the batter is too watery, idlis will turn out flat and sticky.
Do not grind the kodo millet and urad dal together, as it will not give soft and spongy idlis.

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4.67 from 3 votes

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Charus Cuisine

I have thru’ my eKitchen attempted to present variety of vegetarian recipes of Karnataka and I will keep building the same for your benefit. I will also be adding more North Indian recipes. Being a pure vegetarian, I have included only vegetarian recipes.

3 Comments

Natasha Gakhar

February 20, 2023 / 6:14 pm Log in to Reply

This is delightful! Thanks for the recipe.
Aarti Rawt

July 23, 2016 / 1:51 pm Log in to Reply

Looks so delicious! Thanks for the recipe.
Aanish Karol

January 8, 2016 / 7:13 am Log in to Reply

Such a delicious dish! Thank you.