I have started to experiment all millets variety and my recent one is the varagu/kodo millet ,check my recipe index for various millet recipes.Mostly i have made dosai with millets for a change i want to make idli with this one tried it and it was yummy can't see any difference from our regular rice idli.Try to include millets in your food.
Have you seen this kodo millet below is the pics, now a days it is available almost in all departmental store.I got it in a departmental store near my house.
Preparation time: 30-45 mins
Soaking time: 3-4 hrs
Fermentation time: 8 hrs or overnight
Cooking time: 15 mins
- Varagu/kodo millet-3 cups ( heaped)
- Urad dal-1 cup
1.Clean kodo millet and dal separately and soak in water for 3-4 hrs.
2.First grind urad dal well in grinder/mixer (i used my grinder)with springling water occasionally to a fluffy batter.Transfer it to a container.
3.Then grind the millet to a fine paste with little water.Transfer the batter in to the same container.
4.Add salt and mix well with hand.Leave it to ferment for 6-8 hrs / over night.
5.Next morning you will see the batter has raised well(means it is well fermented).Grease idli plate ,pour the batter in it and steam till done.
Serve hot with sambar / chutney or both of your choice.
1.If you like you can soak 1\2 tsp methi/fenugreek seed and grind with urad dal.
2.In summer batter may ferment faster so please check in between.
3.You can make dosa also.