Varagu Idli/Kodo Millet Idli

You cannot find a dish that is more representative of Indian cuisine than the idli. It is a type of savory rice cake that is eaten primarily for breakfast, but also makes a great snack or meal to eat in between meals. This varagu idli made from kodo millet is another great variation on the idli, giving it a little bit of a different flavor than your standard rice based idli. Although they are different, they both taste fantastic.

Health Benefits

Varagu millet is a fantastic substitute for more traditional grains like rice or wheat due to its high nutrient content. It has quite a few health benefits that people will want in their diet. Varagu is easy to digest and has a high concentration of lecithin, a compound that plays a significant role in strengthening the nervous system. It also reduces cancer risks thanks to being rich in phytate, a vital photo chemical.

Ingredients

millet kodo: 2 cups

rice idli: 2 cups

urad dal: 1 cup

fenugreek seeds: 1/2 tsp

salt to taste

How To Make Varagu Idli/Kodo Millet Idli

1. Wash and soak the millet, rice, dal, and fenugreek seeds separately for 3-4 hours
   1. Grind the urad dal and fenugreek seeds into a smooth and fluffy batter using the soaked water.
   2. Place into a broad vessel.
2. Grind rice into a slightly coarse batter.
   1. Add to the broad vessel.
3. Grind millet into a batter.
   1. Add to the broad vessel.
4. Mix all three batters together.
   1. Add salt and mix throughly.

• Note: The batter should be thick and have a flowing consistency.
• Note: Add 2-3 tbsp of water if batter is too thick.

5. Leave to ferment overnight.
6. Grease the idli plates.
   1. Pour the batter into each mould.
7. Steam them in idli maker.
   1. Turn off the stove.
   2. Let idlis sit for at least 5 minutes before opening the lid.
8. Serve with hot sambhar or chutney

Trivia

Idli can easily be turned into upma, or fried idlis, which are relished breakfast/dinner tiffin in South India.