VARAGU (KODO MILLET) IDLI I HOW TO MAKE VARAGU IDLI I HEALTHY BREAKFAST

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varagu-millet-idli

Hi friends, nowadays, people love more healthy breakfast recipes than other recipes. Breakfast should be more healthy and energetic to start our day, so here is the recipe for kodo millet/varagu idli. Millets are super healthy and very delicious too.

varagu-kodo-millet

We used to include more millet to our diet more than rice varieties. I have already posted varagu/kodo millet payasam, thinai/foxtail millet payasam. Varagu is very healthy, especially for diabetic people. 

healthy-idli

The varagu idli was very soft and spongy and it suits with all the chutneys and sambhar even kurma too. You can grind the batter only with varagu/kodo millet and urad dal with little amount of fenugreek, and grind it as like our normal idli batter. 

varagu-idli

Category
Breakfast
Regional
Indian
Soaking  Time
Grinding Time
Fermentation Time
1 Hour
20-30 Minutes
8-12 Hours
Cooking Time
15-20 Minutes
Servings
10-12






Source – My Mom

INGREDIENTS
Varagu/Kodo millet – 500 g / 2 ½ Cup
Whole black gram lentil, skinned/Urad dal  – 100 g / ½ Cup
Fenugreek seeds – 1 Tsp
Salt – To taste 


METHOD
  • Wash and soak the urad dal and fenugreek together for 2-3 hours and soak varagu separately for one hour.
Varagu-Kodo-millet
  • First grind the urad dal and fenugreek together with spreads of water till the batter turns fluffy and smooth.
how-to-make-idli-batter
  • Then transfer into the vessel, and then add drained varagu/kodo millet to the grinder.
  • Grind it with spreads of water, till the batter become smooth.
  • Now switch off the grinder, and transfer into the urad dal batter vessel, add enough salt and mix it well by your clean hands.
  • Keep it in warm place 8-12 hours for fermentation.
  • Then it’s ready to make idli or dosa.
  • Pour batter in the idli plates and steam it for 8-10 minutes, check it whether it’s cooked or not.
Varagu Idli
  • Serve it hot with your side dish.
  • Then keep it in refrigeration for further use. 


soft-varagu-idli

healthy-soft-millet-idli

millet-idli
  
NOTE
  • Don’t grind the varagu and urad dal together, because it will not give soft and spongy idlies.
  • You can make very thin dosa with the batter.
  • You can replace the varagu with thinai/foxtail or Samai/little millet to make thinai idli/dosa, samai idli/dosa respectively. 

soft-spongy-idli
Soft and Spongy Varagu/Kodo millet Idli!!!


28 comments:

  1. These are lovely Viji. thanks for the share, will try sometime

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  2. Absolutely perfect and healthy idlis. Lovely presentation dear.

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  3. nice to see thuni idlis... healthy idlis.. :)

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  4. healthy recipe and idlis look so soft and tasty

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  5. healthy recipe and the idlis look soft and tasty

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  6. the clicks r so tempting! :) wow soft fluffy idlis

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  7. healthy idly recipe vk :) love that idly on folk click super

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  8. they look so soft and spongy...you are tempting me

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  9. Very soft. never heard of this millet
    www.sailajakitchen.org

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  10. yummy.. in Delhi we get this ready to use batter and make idli's

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  11. hello viji,
    Just wanted to tell you that I tried your varagu millet idly...same direction as mentioned by you. But for some reason mine turned out romba sticky...should urad & fenugrek also soak onlyfor 1 hr like the millet?
    Is it a special type of millet...i used the white millet...:-(
    please help me to make soft millet idlies like you show in the picture...;-)
    thank u viji

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    Replies
    1. Hi Anonymous, Millet is kodo/Varagu only. Do you using high grade urad dal? soaking time may be differ with what type of the urad dal we use. I will mentioned the soaking time too... But the method is the same and make idlies with cloth as we do in traditional method will gives soft idli... While we grinding the urad dal mixture it should be in fluffy consistency. So that we can get soft texture. If the fermentation is not enough or the batter is not in regular consistency it may sticky.

      Soak the urad dal as you do for normal idli batter and grind it. If still not getting correct consistency feel free to mail me@ vijisvirunthu@gmail.com. N am so sorry for the disappointment... Thanks for your query...

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  12. Hi viji,
    Thank you for your prompt reply. I am not going to give up trying this method for sure ;-).
    U r in no way responsible for my failure .....so please do not apologise ;-)
    I did not use high grade urud dal,,,,i just used the one i had in my fridge...but allowed it to get to room temperature. Would it be mentioned as high grade on the packet of urud dal? What I am going to do is to get a fresh batch (urud dal) & millet from the grocery store....& going to try your method again...soaking urud dal a little longer than mentioned....will keep you posted.........I sincerely thank you for your prompt reply viji....will surely try & give you the feed back soon.....till then good luck & continue posting such healthy versions of our cooking methods....:-)....thanks once again!

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  13. Thank you so much for your interest and am really happy that you keep going to try again. In India, they have different types of urad dal, we used to get branded urad dal, so if you are using pocket urad dal it must be some branded, right? Sure, tell me after you try... Plz. I would like to know your name, calling anonymous is not good, isn't ;) Thanks again and all the best for your recipe...

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    Replies

    1. Hai viji, can u plz let me any south indian store in chicago, urbana or champagne who provides all our podi's, and our vadams and appalams for my son who is a student in urbana

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    2. Hi Bhuvana, am so sorry I couldn't help you regarding the stores in Chicago, because I live in India...

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  14. Hai viji, tx for the healthy and tasty recipe, can u plz give me ur chicago address , restaurant address

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  15. Thanks so much for ur reply, lkg forward for ur healthy recipes

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    Replies
    1. Thank U bhuvana...:) If you have tried any of my recipes plz share your feedback, if possible send me the tried recipe foto... :)

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  16. hi viji! i recently came across your blog! so happy to have found you! as a child i visited my grand parents in dindugul every year for my summer holidays! great memories :) iam going to try this recipe...will let you know how it turned out for me :)

    Divya

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    Replies
    1. Hi Divya... Thank u so much for your appreciation. Oh! That's so nice to know about you enjoyed in dindigul Divya... Sure, try and tell me your feed back... :)

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    2. hey viji! the idli turned out so soft and even better than regular rice idlis! me and my husband enjoyed it very much! thank you ! :)

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    3. Oh.. Thank u Divya...:) Very happy to hear from you and glad that you both liked it much...:) Keep visiting and give your support forever... Thanks again... If possible plz send the tried recipes pictures... I ll be post in on my FB page that you tried... :)

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Hi am so happy that you have spend your precious time to visit and comment on my recipes, happy to see your comments... if u have any critics and compliments about my blog please comment and do visit regularly and encouraging me!!!

Kindly appreciate you not to post comment with link back to your site/ event, such comment will not be published.

regards,
VIJI




 
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