Kodo millet idli (Varagu idli)
Millets are highly nutritious grains. They are low glycemic, have loads of fibre and essential vitamins and minerals. These idlis made out of Kodo millet are a wholesome breakfast and will keep you full until lunch time. I have used idli rice and kodo millet in equal proportions. My family likes it this way. If you wish, you can skip idli rice and add 4 cups of millet.
Kodo millet idli (Varagu idli)
Millets are highly nutritious grains. They are low glycemic, have loads of fibre and essential vitamins and minerals. These idlis made out of Kodo millet are a wholesome breakfast and will keep you full until lunch time. I have used idli rice and kodo millet in equal proportions. My family likes it this way. If you wish, you can skip idli rice and add 4 cups of millet.
Open in Cookpad AppSteps
- 1
Wash and soak millet, rice and dal + methi seeds separately for 3-4 hours
- 2
Using the soaked water, grind urad dal + methi seeds first to a smooth and fluffy batter. Take it out into a broad vessel.
- 3
Then grind rice into a slightly coarse batter and add it to the broad vessel.
- 4
Then grind millet into a batter and add it to the broad vessel.
- 5
Mix all three batters nicely, add salt and mix well. The batter must be thick, flowing consistency. If it's very thick, add 2-3 tbsp of water.
- 6
Leave it for fermentation overnight
- 7
Grease the idli plates and pour the batter into each mould.
- 8
Steam them in idli maker / pressure cooker for 10 minutes
- 9
Switch off the stove and let it sit for atleast 5 minutes, before you open the lid.
- 10
Serve with hot sambhar or chutney
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