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Showing posts with label MILLETS RECIPES. Show all posts
Showing posts with label MILLETS RECIPES. Show all posts

September 10, 2020

Instant Ragi Idli – Ragi Rava Idli | Ragi Sooji Idli Recipe

Instant ragi idli recipe

I have been making this instant ragi idli with ragi flour(finger millet flour in English) and rava/suji / sooji(Semolina in English) at least once in a week for the past few months. Usually I make instant ragi dosa or ragi adai. As I got bored of those dishes, I wanted to try some varieties of ragi recipes. As a result of this, I tried Instant ragi idli, ragi idiyappam and ragi mudde these days. All the dishes came out well in the first attempt itself. Still I wanted to blog them after few trials.

So today I am confidently sharing this instant ragi idli which can be prepared under 10 minutes. In this recipe, I have used equal amount of ragi flour (Nachni in Hindi, finger millet in English), unroasted suji/ Bombay rava/ Semolina along with curd, baking soda and salt. If you want to make this ragi idli without soda, you can use Eno fruit salt instead. Similarly if you want to make this idli without curd or with less curd, you should use more water and baking soda. But I would strongly recommend to use curd and use less baking soda which is good for health. Its a diabetic friendly and diet friendly recipe. People who look for weight loss can have this for dinner. It keeps your tummy full over the night.

I have tried this instant ragi idli with many side dish combination. But I felt tomato based side dishes suits well for this ragi idli as it tastes bland. So you can make tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. I make one of these side dishes regularly. If you like, you can try with coconut chutney, tiffin sambar or idli podi / gun powder too.

Ok friends, lets see how to make instant ragi idli recipe with ragi flour and rava with step by step pictures and video.

Instant ragi idli

Instant Ragi Idli

Instant ragi idli recipe

Instant ragi idli recipe

Instant ragi idli recipe using ragi flour , rava / suji, curd and baking soda

Cuisine: Indian
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250ml
  • Ragi flour / Finger millet flour - 3/4 cup
  • Unroasted rava / Suji / Semolina - 3/4 cup
  • Curd / Yogurt - 1.5 cups
  • Baking soda - 1/4 tsp
  • Salt and water - as needed
  1. In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd.
  2. Mix well and add little water to bring into thick idli batter consistency.
  3. Add baking soda at the end. Mix well and rest for 5 minutes.
  4. In the mean time, roll boil water in idli pot and grease the idli plate.
  5. Pour idli batter in greased mould and steam it for 10 to 15 minutes till tooth pick comes out clean.
  6. Remove the idli plate and rest for few minutes. Now scoop out the idli using a ladle or spoon.
  7. Serve hot with tomato, onion chutney as side dish. Tastes great !
  • In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd. Mix well.
    Instant ragi idli recipe
  • Add required water gradually and mix to make a thick batter. Do not use more water. I used 3/4 cup water but its quantity differs based on the consistency of curd. Add baking soda and mix well. 
  • Rest the batter for 5 to 10 minutes. Mix well and check the consistency of batter. It should be thick but pourable. 
  • Do not make the batter thin or watery. Idli becomes sticky and flat.
    Instant ragi idli recipe
  • In the mean time, boil water in idli pot. Grease idli plate with gingely oil. Pour idli batter in each mould. You can also make this idli by spreading cloth in idli plate.
    Instant ragi idli recipe
  • When the water starts to roll boil, keep the idli plate. Steam it for 10 to 12 minutes till toothpick comes out clean.

  • Remove the idli plate, rest for 2 minutes. Then remove the idli using a spoon or ladle.
    Instant ragi idli recipe
  • Serve hot with tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. We love these side dishes. Enjoy !


  • For variations, you can ENO fruit salt instead of baking soda. Use 1/2 tsp for this recipe.
  • Do not reduce the quantity of semolina. Equal amount of ragi flour and rava helps.
  • The most important point to note is : batter should be thick and pourable. Do not make thin batter. Idli becomes sticky and flat.
Enjoy this healthy, Instant ragi idli and share your feedback with me!
Instant ragi suji idli
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April 19, 2019

Black Rice Idli Dosa Recipe | Kavuni Arisi Idli Dosai | Karuppu Arisi Idli Dosa

black rice idli

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. 

I thought of starting black rice recipes with this soft and spongy black rice idli, dosa recipe. Next week I will try to post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.

Check out my 15+ idli varieties !

karuppu arisi idli

black rice dosa

Black rice idli dosa recipe

Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.

Cuisine: Tamil nadu
Category: Idli varieties
Yields : 20 
Prep time: 12 hours
Cook time: 10 Minutes
Total time: 10Hours 10Minutes

1 cup = 240ml
  • Black rice / Karuppu arisi - 1 cup
  • Idli rice / salem rice - 1 cup
  • White, Round urad dal - 1/2 cup
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Thick Poha / Pressed rice / aval - 2 tbsp
  1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
  2. Black rice takes longer time to soak.
  3. Grind everything to a smooth paste adding required water and salt.
  4. Transfer the idli batter to a vessel. Mix the batter with hands.
  5. Cover and ferment over night. The next morning mix the batter well.
  6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !
  • Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak.
  • black rice idli
  • Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli.

  • After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli rice idli
  • The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate.

  • Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft.
  • black rice idli
  • Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot ! 
  • black rice idli
    Enjoy !


  • For variations, you can soak and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha.
  • Color of idli may vary based on the color of black rice. Some rice looks reddish. 
  • This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it. 

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !
Kavuni arisi idli
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February 8, 2019

Quinoa Idli Recipe – Quinoa Idli Dosa Batter Recipe – South Indian Quinoa Recipes

Quinoa idli recipe

This is my second post under Quinoa recipes. I had already shared Instant quinoa idli without rice. Today I have posted how to make Indian style, soft idli and crispy dosa batter with quinoa by fermentation method. As I always say, quinoa is not thinai in Tamil. Quinoa and foxtail millet/ Thinai are completely different. Quinoa should be pronounced as Keen-wah. This millet is widely available in US and abroad. 

In India, you can find it in organic stores in all major metropolitan cities and is available online in Amazon. But It is costly. In this quinoa idli dosa batter recipe, I have used a combination of quinoa, idli rice (Salem rice) and urad dal in the ratio of 2:1:3/4. You can try this recipe without idli rice but idli may be sticky to taste. 

Addition of rice helps to keep the idli non-sticky and gives a proper shape. Even though its my first attempt, I am completely happy with the output. Idli came out very well, soft and spongy with a mild nutty flavor. Idli looks pale white in color like quinoa and not pure white. I tried making dosa too. It was crispy in the sides and soft in the center. You can make thin dosa or thick uthappam adding onion, chilli as you wish. 

One thing you should remember about this batter is , it becomes sour quickly. After fermentation, you should refrigerate the batter till use. Also It is better to finish the batter in 2 days by making idli, dosa, uttapam or paniyaram. This idli tastes slightly sticky when hot. But it tastes perfect when eaten warm. You can serve this idli with any chutney or sambar. I had it with coconut chutney and idli podi. It was yumm ! 

After trying this quinoa idli successfully, I am confident of exploring more quinoa recipes. I will post it whenever I make any. Ok, now lets see how to make quinoa idli dosa batter with rice with step by step pictures.

Check out my other MILLET RECIPES too !

Instant quinoa idli without rice.

quinoa idli batter

Quinoa dosa

Quinoa idli dosa recipe

Quinoa idli dosa recipe

How to make quinoa idli, dosa batter recipe for healthy breakfast and dinner

Cuisine: Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Quinoa - 2 cups
  • Idli rice / Salem rice - 1 cup
  • White, round urad dal - 3/4 cup
  • Salt & water - as needed
  1. Wash and soak quinoa, idli rice, urad dal together for 7 to 8 hours.
  2. Grind to a smooth paste in mixie or grinder adding required water.
  3. Transfer the batter to a big vessel and ferment it over night.
  4. Next morning batter would have doubled in quantity.
  5. Add salt and mix well with a ladle. Grease idli plate and fill the batter.
  6. Steam in an idli pot for 10 minutes. Check if its cooked well by inserting a wet finger.
  7. Remove the idli plate once its done. Let it rest for 2 to 3 minutes. Then remove the idli and serve with chutney or sambar.
  8. You can also make thin or thick dosa with this batter. 
  • Wash the quinoa twice or thrice. Along with it add idli rice, urad dal. Wash it well. Soak them together for 7 to 8 hours.
  • quinoa idli
  • Grind the batter in a wet grinder or mixie ( in batches) to a smooth paste adding required water. Do not add salt.
  • quinoa idli
  • Transfer the batter to a vessel. Ferment it over night or minimum 10 hours. The next morning, batter would have doubled in quantity based on the weather. Add salt and mix the batter well with a ladle. Add little water if the batter is too thick.
  • quinoa idli
  • Grease an idli plate with oil. Pour the batter till 3/4th of each hole. Boil water in an idli pot. Place the idli plate when the water comes to a roll boil. Steam it for 10 minutes or till cooked.

  • Check the idli by inserting your wet finger. If it comes out clean idli is cooked else cook for more time. Remove the idli plate from the pot and rest it for 3 minutes.
  • quinoa idli
  • Remove the idli using a spoon and serve it with your desired chutney or sambar.
    You can also make thin or thick dosa by adjusting the consistency of batter. But cook in low flame because this dosa turns brown quickly. quinoa idli
    Enjoy !


  • If you have quinoa flour, you can use it and mix with rice, urad dal batter.
  • This batter stays good upto 3 days under refrigeration. 
  • As I told, this idli tastes slightly sticky when very hot but it becomes perfect when warm. It stays good for few hours. So you can pack for lunch box too.

Try this easy, healthy quinoa idli dosa recipe and enjoy !

Quinoa idli

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December 25, 2017

Millet Pongal Recipe Using Millet Ven Pongal Mix

Millet pongal
Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make.  Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack. 

All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney

Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.

Click this link to buy millet pongal mix.

Check out their varieties of millet products & rice mix, cold pressed oil in their website.

Also find my post on their Millet Noodles .

Millet pongal

Millet Pongal Using Pongal Mix

Millet Pongal Using Pongal Mix Millet Ven Pongal recipe using Pongal mix from Native food store.
Cuisine: South Indian
Category: Millet Recipes
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup - 250ml
To season
  • Ghee - 1 tbsp
  • Curry Leaves - Few
  • Chopped Ginger – 1 tsp 
  • Hing - a pinch
  1. In a pressure cooker base, take the millet pongal mix.
  2. Add the mentioned amount of water given in the pack.
  3. Cook for 2 whistles in very low flame.
  4. Open the lid after steam is released. Mix well.
  5. Season curry leaves, ginger and hing in ghee. Add to pongal.
  6. Mix well and serve hot with coconut chutney !
  • Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.

  • Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
    Millet pongal
  • Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
    Millet pongal

    Enjoy !


Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
Siruthaniya pongal
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March 19, 2017

Millet Noodles Recipe – Vegetable Millet Noodles –Siruthaniyam Noodles

veg millet noodles recipe
Recently I got a mail from Native Food Store – An Online millet stores in Chennai, to try their millet products and share few recipes with them. I visited their website and found  wide range of millets and their products like Instant millet mix, millet flour, millet flakes, millet noodles and many more. Rates are also reasonable when compared to other online stores.I found millet noodles, millet flakes are interesting and new to me. So I decided to try it and asked them to send me the products. As I haven’t shared any millet recipe in my blog for long time, I wanted to take this as a chance to make varieties of millet recipes in my kitchen and share with you all. My contact at Native food store was very much responsive and sent me the products immediately.They sent me Samai/Little millet noodles, Kuthiravali/Barnyard millet noodles, Varagu/kodo millet noodles, thinai aval /foxtail millet flakes and Kambu aval/ Pearl millet flakes. I tried Samai veg noodles recipe for the first time in Indian style. They had also given their own tastemaker masala along with the noodles just like Maggi and other branded noodles. As its my first attempt, I just followed the recipe given in the packet, added all the colorful vegetables and made this millet noodles for our breakfast. It came out really well and I couldn’t find any difference in taste, color or flavor from our regular, plain noodles.We loved it to the core. I feel the tastemaker does the magic to the recipe. It can be prepared in less than 15 minutes. So bachelors and working women can make this healthy as well as quick recipe for their breakfast, lunch box or for dinner. I am sure its a very healthy choice for kids and adults as well. You can try varieties like hakka noodles, Schezwan noodles, vegetable Chinese style noodles and much more. I will try to make some interesting recipes with it and share here soon. I strongly recommend all my readers to try these products from their online stores. They deliver their products in Chennai, all over Tamil nadu, Karnataka and Andhra as of now.They told they will be expanding their service  all over India very soon.  Now lets see how to make Veg Millet Noodles recipe with step by step photos !

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November 6, 2016

Thinai Urundai–Foxtail Millet Honey Balls –Thenum Thinai Maavum

Thinai urundai
Thenum Thinai Maavum is one of the most popular neivedyam recipes offered to Lord Muruga in Tamil nadu. Yesterday I made Thinai maavu urundai ( Foxtail millet flour laddu in English)for the first time on account of Skanda shasti. You can offer this for Karthigai deepam festival too.  I should thank my neighbor for suggesting me to try this. 

Traditionally speaking, foxtail millet (Thinai arisi) is dehusked, roasted, ground to a fine powder and then mixed with honey. But nowadays we get readymade foxtail millet flour( Thinai maavu) in all the organic & popular departmental stores. As I had a pack of flour in hand, I made these balls/ urundai very quickly and easily.I referred Viji’s blog for the idea. 

For variations, thinai urundai can be made with jaggery instead of honey.It is called as thinai maavu laddu. Honey or jaggery, both make this dish more healthy when combined with Thinai flour. Do try this healthy Thinai urundai/ Foxtail millet balls with honey for a change. You will like it !

Check out my detailed post on Health benefits of millets and my other millet recipes too !

Foxtail millet honey balls

Thinai urundai recipe

Thinai urundai recipe How to make Foxtail millet honey balls / Thenum thinai maavum - Neivedyam recipe for Lord Murugan!
Cuisine: South Indian
Category: Sweet
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

1 cup - 250ml
  • Thinai maavu/ Foxtail millet flour - 1/2 cup
  • Ghee - 1 tbsp
  • Cashews - few
  • Honey - 1.5 - 2 tbsp
  • Cardamom powder - 1/4 tsp

  • In a kadai, melt ghee and roast the cashew pieces. When it starts to turn golden brown, add the measured 1/2 cup of thinai maavu /Foxtail millet flour and roast in medium flame for few minutes. Let it cool down completely. ( If you don't have foxtail millet flour,  you can dry roast whole foxtail millet till aromatic. Powder , sieve and use it).

  • Do not add honey when the flour is hot. The balls will become chewy to taste. After the flour is completely cooled down, add honey to the roasted flour. Mix well and make balls.
    Thinai urundai
  • Arrange in a plate and offer to Lord Murugan. Get his blessings!
    Thinai urundai
Enjoy !

  • Do not add honey when the roasted flour is hot. It should be cooled down completely.
  • Add more honey based on your liking.
  • In place of honey, you can use powdered jaggery.
  • If you don’t want to make as balls, you can just mix the flour with honey and eat as it is.
Healthy, Thinai urundai with honey. You can make this at least once in a while to reap its health benefits !
Thenum thinai maavum
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November 21, 2015

Little Millet Biryani / Samai Biryani Recipe - Millet Recipes

Little millet biryani
As I promised in my previous post, here is the long time due Sunday Biryani from my blog almost after a month. Yeah, I couldn’t post any biryani recipe for the past few weeks as I was concentrating on Diwali recipes. So this week, I wanted to share a healthy, interesting yet easy biryani recipe using millets.

Actually speaking, I got the idea of making this biryani after I got few requests from my readers. I used little millet/Samai to prepare this biryani.I made a easy, no grinding biryani adding mixed vegetables for our lunch today. As I din’t have peas in hand, I used sweet corn kernels. It came out very well and it was tummy filling too. You can follow the same recipe and replace samai with varagu or Kuthiravali. I have mentioned the quantity of water for other millets in the Notes section. Please have a look at it before you try them. Lets check how to make this healthy,easy millet biryani recipe ! This recipes goes into my Sunday Lunch Recipes series 34. I am happy to share this recipe to where they sell organic food products  in online. You can purchase millets and its related products at reasonable price.

Check out my other biryani recipes in this series .
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March 14, 2015

Kuthiraivali Upma Recipe/Barnyard Millet Upma-Millet Recipes

Kuthiravali upma recipe
Its been few weeks I posted a millet recipe in my blog. Last month I posted varagu idli, dosa recipe. After that, I couldn’t try any interesting recipes using millets. Nowadays I started trying some instant upma, kichadi recipes using millets. I will try to share them one by one here. Today I am sharing a simple and easy one pot upma recipe using Kuthiraivali/Barnyard millet. Kuthiraivali is called as barnyard millet in English, Jhangora in Hindi, Odalu in Telugu, Kavadapullu in Malayalam, Oodalu in Kannada. It has 6 times high fiber content when compared with wheat.Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydrates & fat too. It improves metabolism.It helps to maintain the body temperature.It acts as a good anti oxidant too. 

I usually make puli upma with kuthiravali. Recently I tried a plain upma recipe just like my noi arisi upma/broken rice upma.It came out very well. I served it with moong dal sambar and we loved that combo.Its a healthy replacement for our regular rice upma and tastewise there is no compromise at all. You can add finely chopped onions & vegetables to make it colorful and healthy. As it is an easy one pot meal,its an ideal recipe for working women & bachelors to prepare breakfast & dinner during busy morning hours or lazy & tired night hours. If you like the taste of this upma,u can experiment the same with other millets like samai, varagu and thinai too. Procedure, quantity of water and ingredients are one and the same. 

Ok, Lets see how to make this healthy barnyard millet upma recipe in detail!
Check out my moong dal sambar here. It is the best side dish for this upma I feel. You can also have it with coconut chutney or thogayals.

Barnyard millet upma

Kuthiravali upma recipe

Kuthiravali upma recipe Barnyard millet upma-Healthy breakfast/dinner recipe using millets
Cuisine: Indian
Category: Millet recipes
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 240ml
  • Barnyard millet/Kuthiravali - 1 cup
  • Water - 2.5cups
  • Salt - as needed
To temper
  • Coconut oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Red chillies - 1 no ( pinched)
  • Green chillies - 2 nos ( slitted)
  • Curry leaves - few
  • Hing/Asafetida - 1/4 tsp
  • Ginger - 1 inch piece( chop finely)
  • Big onion - 1 no ( chop finely) optional
  • Mixed vegetables - 1/2 cup ( carrot, beans, potato and peas) Optional.

  • Wash the millet and drain the water. Keep it aside. Chop the onions & vegetables finely if using.

  • Heat oil in a cooker base and add the coconut oil or any cooking oil. Coconut oil gives a nice flavor.  After the oil is heated, splutter mustard seeds, urad dal and chana dal. Add the chillies, hing and few torn curry leaves. Saute well.( If using onions & vegetables, add in this stage and saute them for a minute). Now add the required water and salt.Add the finely chopped ginger pieces and few more curry leaves & 2 pinches of hing in the water. Adding raw ginger, curry leaves & hing will give a nice flavor to the upma. Now when the water starts to roll boil, check for taste and add more salt if needed.

  • Simmer the flame and add the washed millet. Mix well and close the cooker. Cook it for one whistle in low flame.Usually it takes 7-9 minutes in my cooker. Timings may vary though. Switch off after one whistle and open the lid after steam is released. Fluff the upma with a fork. 
  • Do not mix it vigorously when the upma is hot because, upma will turn out mushy. So mix it gently. As the upma cools down, it will become separate and grainy. Enjoy with sambar/chutney or coriander leaves thogayal. My personal choice is sambar than chutney : ))
kuthiravali upma

Enjoy !


  • For variations, you can add finely chopped onions & some vegetables like carrot, beans, peas etc. It makes the upma colorful and healthy too.
  • Adding 2.5 cups of water gives a mushy look to the upma when it is hot. But it will turn separate and grainy as it cools down.
Check out my easy, one pot moong dal sambar here !

Enjoy making this easy, healthy one pot millet upma for your breakfast/dinner !
Kuthiravali upma recipe
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February 23, 2015

Varagu Idli Recipe/Kodo Millet Idli Dosa-Millet Recipes

Varagu idli recipe

Varagu idli is a healthy millet idli recipe. Each and every millet has its own taste and health benefits. But I love varagu/Kodo millet(Kodra/Koden in Hindi, Harka in Kannada,Koovaragu in Malayalam and Arikelu in Telugu) among all because it helps to lose weight, controls diabetes,reduces joint pains and much more. So I keep trying one or the other varagu recipes in my kitchen at least once in a week.

After making thinai idli& Ragi idli successfully, I wanted to try some more idli,dosa recipes using millets. I tried kuthiravali idli but it was an utter flop. Idli was flat, sticky and too soft. I should make some improvements in the recipe and try again. So this time I prepared Varagu idli following my mixie idli recipe. It came out very well. This varagu idli is prepared without rice. Still my idlis were firm, soft, spongy and dosas were crispy as well. So this is completely a rice-free idli. The flavor of dosas were awesome. I just loved it. My in-laws are here with me. They too liked this varagarisi idli, dosa very much and my MIL told that she will be making it very often after going to salem. I was very happy to hear this feedback from them.

Friends,try this healthy millet idli and include it in your routine breakfast/dinner. Its sure a very healthy replacement for our regular rice idli.Very soon,i will share easy varagu upma recipe.

Check out my collection of 12 idli recipes and enjoy making varieties of idli for breakfast/dinner !

Varagu dosa

Varagu arisi idli,dosa recipe

Varagu arisi idli,dosa recipe Idli,dosa recipe using varagu/Kodo millet- Healthy breakfast/dinner recipe
Cuisine: Indian
Category: Millet recipes
Serves: 15-20 nos
Prep time: 4 Hours
Cook time: 10 Minutes
Total time: 4H10Min

1 cup = 250ml
  • Varagu/Kodo millet - 1 cup
  • Round urad dal - 1/4 cup
  • Aval/thick Poha - 2 tbsp
  • Methi seeds/Venthayam - 1/4 tsp
  • Salt and water - as needed
  • Take all the ingredients given above except salt and wash them twice in water to remove the debris. Soak it together for 4 hours.

  • Take a big mixie jar and grind them in two batches adding enough salt & water. Please do not add more water because they can be easily ground in less water. So use water only when needed. The consistency of batter should be like our regular idli batter.If the batter is too watery, you cannot make idlis. Idli will be flat n sticky. If you add very less water, idli will be hard. So take care while adding water.
Varagarisi idli
  • Ferment it overnight or minimum 16 hours ( if it is winter). The next morning, batter would have raised in volume but not doubled.
  • Stir the batter well with a ladle and make idlis. Steam it in an idli pot for 10 minutes. Check with a back of spoon or using fingers dipped in water. If it comes out clean, idli is cooked. Remove with a spoon and serve hot with chutney !
Varagu idli

    Enjoy !
  • No need to add rice in this recipe.
  • Do not add more water while grinding.
  • Idlis come out soft for varagu and dal in 5 :1 ratio. If you want even more softness, use 4:1 ratio based on the quality of dal.
  • Adding methi seeds & aval/poha is for softness. Don’t skip it.
  • Ferment the batter for minimum 12 hours. During summer 8 hours is enough.
  • Use same cup for measuring all the ingredients.

Steaming hot Varagu Idli !
Varagu idli

Enjoy this varagarisi idli, dosa with your favourite chutney or sambar. Stay healthy !
Varagu idli dosa recipe

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