Kodo Millet Idli Recipe / Varagu Idli Recipe

Cooking with millets series has made me think about new recipes which can be made using them all the time. I have share thinai idli recipe before, but it has rice in them..I wanted to make a idly recipe with no rice and finally i made this..

I should tell you, i never missed my normal rice idlies when i had this. Because they turned out so soft and fluffy. Hubby never believed that it is made with a millet..This made me so happy, because he didn't miss the regular idlies, plus this recipe has no rice..I served this with dal soup and it was yummy..

So give this a try and let me know how it turns out for you..

Preparation Time : 20 mins

Soaking Time : 3 to 4 hours

Fermenting Time: 12 to 15 hours

Cooking Time : 7 to 10 mins per batch

Serves : 7 to 8

Ingredients:

Whole Urad dal - 1 cup

Varagu  / Kodo Millet - 5 cup

Fenugreek Seeds / Methi / Vendayam - 1 tsp

Salt to taste

Method:

Wash and Soak urad dal and fenugreek seeds separately and varagu rice separately for atleast 3 hours. Drain them.

Take the urad dal and fenugreek in a blender and add very little water to make a thick and smooth paste. transfer it to a container.

Now take the varagu rice in the same blender and make it into a fine puree. Pour this over the dal mix. Add some salt and mix well.

Cover and let it ferment for 12 to 15 hours.

Once it is fermented. Mix well. 

Grease some idli plates with a little oil. pour small ladleful of batter into each mould and place it over the steamer. Cover and steam for 7 to 8 mins.

Now remove it out and use a spoon which is dipped into water to slide the idli out. Store this idli in hot case.

Serve with sambar or chutney.

Pictorial:

Measure your dal and varagu millet

Wash it well and cover with water

Now it is all soaked

I used my blender to grind it..Take urad dal in a mixer

Actually you have to add fenugreek while you are soaking urad dal, i ran out of it.
so i used some fenugreek powder for the aroma

Grind it to a smooth paste

Take it in a bowl

In the same blender add in the soaked varagu

make a smooth paste

pour it over the urad dal mix

Mix well..You can add salt at this point, but i forgot..

cover it and let it ferment 12 to 15 hours

now add some salt

mix well..see how airy the batter is

Grease some idli moulds

fill each moulds

place the idli plates over the steamer

cover and steam

now it is all cooked

dip a spoon in some water

slide it under the idlies

ta da

I stored my idlies in hot case

so it can stay warm

done

So spongy and so fluffy

I served it with dal soup

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