Varagu Idli (Kodo Millet Dumplings)

Idlis are really healthy. I read somewhere that doctors are recommending this dish for heart patients. I normally make idli using brown rice. The milllet version is even healthier. Given that it is fermented, it is easy on the digestive system and good for the gut. I was a little worried that the idlis may not be soft. But I was delighted to be proved wrong. An absolutely fantastic breakfast dish. I paired it with a radish chutney.

1 cup split black lentils (urad dal, ulutham parupu)
3 cups kodo millet (or use any other millet of your choice)
Salt to taste
Soak the lentils and millet, separately, for a minimum of 4 hours (overnight better)
Drain both
Transfer the lentil to a grinder and add 1/2 a cup of water

Wet Grinder

Grind to a smooth paste (the longer you grind, the softer your idli will be)
Remove to a deep bowl
Repeat the process for the millet
Mix both the batters and add salt
Leave overnight for the batter to ferment (ensure there is enough head in the vessel as the batter will rise)
Once the batter has fermented, mix it well (add a little water if it is too thick – however, it should be a thick batter)
Keep an idli mold ready

Idli Mould

Pour a ladle of the batter in each of the indentations
Pour 2 cups of water in a pressure cooker (or steamer)
Place the idli mould in the pressure cooker (please do not add the weight) or steamer
Steam for 15 minutes
Scoop the idli out using a spoon
Serve hot with sambar and/or your favourite chutney

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