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Before you jump to Kodo millet idli (Varagu idli) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for doing this. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people believe that it takes too much work to eat healthily and that they will have to drastically alter their way of life. In reality, however, merely making a couple of minor changes can positively impact day-to-day eating habits.
The first change to make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
Obviously, it’s not difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to kodo millet idli (varagu idli) recipe. You can have kodo millet idli (varagu idli) using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Kodo millet idli (Varagu idli):
- Prepare 2 cups Millet Kodo (Varagu) -
- Use 2 cups rice Idli -
- Get 1 cup Urad dal -
- Get 1/2 tsp Fenugreek seeds (methi ) -
- You need Salt - as needed
Instructions to make Kodo millet idli (Varagu idli):
- Wash and soak millet, rice and dal + methi seeds separately for 3-4 hours
- Using the soaked water, grind urad dal + methi seeds first to a smooth and fluffy batter. Take it out into a broad vessel.
- Then grind rice into a slightly coarse batter and add it to the broad vessel.
- Then grind millet into a batter and add it to the broad vessel.
- 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.
- Leave it for fermentation overnight
- Grease the idli plates and pour the batter into each mould.
- Steam them in idli maker / pressure cooker for 10 minutes
- Switch off the stove and let it sit for atleast 5 minutes, before you open the lid.
- Serve with hot sambhar or chutney
Kodo millet scientifically knows as Paspalum scrobiculatum, is an annual grain that is grown in primarily in India, but also in the Philippines, Indonesia, Vietnam, Thailand, and in West Africa where it originates. It is grown as a minor crop in most of these areas, with the exception of the Deccan. 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. Coming to today's post - " Kodo Millet Dosa n Idly ".
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