Millet Idli | Paniyaram | Dosai is a healthy South Indian breakfast prepared with Kodo millet. Super soft and fluffy varagu Arisi Idli is great for dinner too. This healthy South Indian kodo Millet breakfast can made by grinding the batter in mixie/grinder.
Ever since my bro-in-law introduced me to millets it is occupying a special place in our diet. Our age-old traditional food items are such a treasure. Millets are definitely one such boon. Whenever both Ammas visit us they bring few packets of different millets. Recently I started seeing them in Indian stores, so from now on I need not worry if the stock from India is over😄
This millet Idli recipe is sitting in my draft for a while. After posting Kuthiraivali pongal I wanted to post this but somehow missed and my Millet Vendaya dosai also took a step. Now I have a strong reason for Millet Idli post😊
As I mentioned in Saffron Cookie post, Amma and Appa came two weeks back. Day after they came I Planned Idli for breakfast and kept Millet batter for fermentation. I made Idli for breakfast and Amma told, Idli nalla soft irukku, Enna proportion use panna (Idli looks soft, what proportion have you used for the batter).
I was on cloud nice after hearing that😊All these years I ask her for recipe and now she likes my cooking.
Well after that day I hardly cooked, that's a different story😂
Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,
In our home Millet Idli is one common South Indian breakfast. Even my 3 year old never found a taste difference. It looks similar to regular idli.
Except the washing part, Millet recipes are easy and simple. Millets need little extra washing to remove the brown tint.
I usually soak everything together as it saves lot of time. If you are looking for Super soft Idli recipe by grinding the batter in mixie, this recipe will work perfect. Be it Idli, Dosai or paniyaram (little wheat flour) the millet batter is very handy.
If you are looking for some healthy Idli recipes check out
Varagu Arisi Idli | Kodo Millet Idli |
Ingredients
- Kodo Millet- 3/4 cup
- Idli Rice - 1/4 cup
- Whole urad dal - 1/3 cup
- Flatten Rice - 3 tablespoon + 1 tsp
- Fenugreek seeds methi - 1 tsp
- Salt to taste
- Water - as required room/ cold temperature water is preferable for grinding
Instructions
- Wash the Kodo Millet, urad dal, fenugreek and flattened rice well. Rinse it 5-6 times well. Once when the millet turns half white soak in room temperature water for 8-9 hours or hot water for 4-5 hours changing water once in 2 hours. Drain the soaked water completely
- In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
- Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
- Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
- Add the required salt and mix well ( I generally mix with hand). I turn on the oven light and Cover the batter vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won't mess the kitchen top:-)
- After the standing time the batter would be raised well. Mix it once using a ladle
- Idli:
- Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
- Dosai
- Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney
Notes
- My Batter wont be fermented without turning on the oven light. If you live in hot/ warm place can skip this
- Instead of grinding dal, rice and quinoa together can grind dal and rice - quinoa mixture separately
- Wheat flour can be added while preparing paniyaram
- Little millet, foxtail, barnyard etc can be used instead of kodo
- Always stir the batter well before using
Ingredients:
Kodo Millet- 3/4 cup
Idli Rice - 1/4 cup
Whole urad dal - 1/3 cup
Flatten Rice - 3 tablespoon + 1 tsp
Fenugreek seeds (methi) - 1 tsp
Salt to taste
Water - as required (room/ cold temperature water is preferable for grinding)
Method:
- Wash the Kodo Millet, urad dal, fenugreek and flattened rice well. Rinse it well for 5-6 times well. Once when the millet turns half white soak in room temperature water for 8-9 hours or hot water for 4-5 hours changing water once in 2 hours. Drain the soaked water completely
- In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
- Open the jar lid, mix once and add 3 - 5 tablespoon of water and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
- Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
- Add the required salt and mix well ( I generally mix with hand). I turn on the oven light and Cover the batter vessel with a plate and let it ferment overnight or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow, the batter won't mess the kitchen top:-)
- After the standing time, the batter would be raised well. Mix it once using a ladle
Idli:
- Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam releases, remove the cooked soft idli with the help of a spoon and serve hot with chutney and sambar
Dosai
- Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook another side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney
Love it Vidya!
Love millets. Luckily here in Bay, I find all the millets. Let me know if you need any. Will send it over da. Love the clicks.
So sweet of you Sri:-) now a days i get it here da.
Really, I owe you the credit for my recents pics ma. I still remember our chat:-p
It looks mouthwatering , thanks for sharing the recipe......
Tried it and the idli came out absouletly soft.
Is it necessary to add idli rice? Can we not use millet + urad dal + poha?
Is it necessary to use rice while preparing millet idli??
I tried using Millet alone but we like the Idli texture with little rice hence do it like this. Rice is optional