Varagu Idly

Varagu millet (Kodo millet) idly/dosa batter is a healthy alternative to regular rice batter. It is light, nutritious, and easy to digest. This batter can be used to make soft idlis and crispy dosas, making it perfect for breakfast or dinner.

Prep Time:15 minutes (excluding soaking & fermentation)

Soaking Time: 6–8 hours
Fermentation Time: 8–12 hours
Yield: Makes about 20 idlis or 8–10 dosas
Diet: Vegetarian | Gluten-free

Ingredients:

Varagu millet (Kodo millet) – 2 cups
Idly rice – 2 cups
Urad dal – 1 cup
Salt – as required

For pure millet batter:
Skip idly rice and use 4 cups varagu millet instead.

Step-by-Step Batter Preparation

Step 1: Wash and Soak

• Wash varagu millet thoroughly 2–3 times.
• Wash idly rice and urad dal separately.

Soak:

• Varagu millet + idly rice together in enough water
• Urad dal separately soak for 6–8 hours.

Step 2: Grind Urad Dal:

• Drain the soaked urad dal.
• Grind it first using a wet grinder or mixer.
• Add water little by little.
• Grind until the batter becomes smooth, fluffy, and light.
• Transfer to a large mixing bowl.

Step 3: Grind Millet & Rice:

• Drain the soaked millet and rice.
• Grind to a slightly coarse or smooth batter (like regular idli batter).
• Use minimal water while grinding.
• Add this batter to the urad dal batter.

Step 4: Mix the Batter

• Add required salt.
• Mix well using your hand (helps fermentation).
• Batter consistency should be thick but pourable.

Step 5: Ferment the Batter:

• Cover and keep the batter in a warm place.
• Allow it to ferment for 8–12 hours or overnight.
• Once fermented, the batter will rise and have a mild sour aroma.

Fermentation Tips for Millet Batter:

• Millet batters usually take slightly longer to ferment than rice batter.
• Always keep the batter in a warm place (inside oven with light on works well).
• Do not add too much water while grinding.
• Mixing the batter by hand improves natural fermentation.

In cold climates:

• Add 1–2 tbsp cooked rice or poha while grinding or keep batter near a warm appliance.
• Avoid over-fermentation as millet batter can turn sour quickly.

How to Use the Batter:
Idly: Steam for 10–12 minutes.
Dosa: Add little water, mix gently, and spread thin on hot tawa.
Uttapam: Use thick batter and add toppings.

Nutrition Benefits of Varagu Millet (Kodo Millet):
Varagu millet is a traditional Indian millet known for its high nutrition and health benefits. Including it in your daily diet can support overall well-being.

Rich in Dietary Fiber:

• Helps improve digestion
• Prevents constipation
• Keeps you full for a longer time, aiding weight management

Low Glycemic Index:

• Releases glucose slowly into the bloodstream
• Helps maintain stable blood sugar levels
• Suitable for people with diabetes

Gluten-Free Grain:

• Naturally gluten-free
• Ideal for people with gluten intolerance or celiac disease

Good Source of Plant Protein:

• Supports muscle repair and body strength
• Makes millet idly/dosa more nutritious

Rich in Minerals:

• Contains iron, magnesium, and phosphorus
• Supports bone health and improves hemoglobin levels

Heart-Friendly:

• Helps reduce bad cholesterol (LDL)
• Supports heart health when consumed regularly

Frequently Asked Questions (FAQ)
1. Can I make idly using 100% varagu millet?
Yes. You can skip idly rice and use 4 cups of varagu millet with 1 cup urad dal. The idlis may be slightly denser but still soft if fermented well.

2. Is varagu millet idly batter good for diabetics?
Yes. Varagu millet has a low glycemic index, making it a better alternative to regular rice batter for people managing blood sugar levels.

3. Why does millet batter take longer to ferment?
Millets have less natural starch compared to rice, so fermentation may be slower. Keeping the batter in a warm place helps improve fermentation.

4. Can I use this batter for dosa and uttapam?
Absolutely.
Use thick batter for idly and uttapam
Add little water and spread thin for dosa.

5. How long can I store varagu millet batter?
Refrigerated: 2–3 days
Always mix gently before use
Avoid over-fermentation to prevent sour taste.

6. Can I grind the batter using a mixer grinder?
Yes. A mixer grinder works well. Grind urad dal first until fluffy, then grind millet and rice separately for best texture.

7. Why are my millet idles hard?
Possible reasons:

• Batter is too thick
• Under-fermentation
• Urad dal not ground fluffy
• Adjust water and fermentation time for softer idlis.

Serving Suggestions
Varagu millet idly/dosa tastes best when served hot. Here are some delicious serving ideas:

For Idly 

• Serve with coconut chutney, tomato chutney, or mint chutney.
• Pair with vegetable sambar or tomato sambar
• Drizzle a little gingelly (sesame) oil over hot idlis for extra flavor

For Dosa

• Serve crispy dosas with onion chutney or peanut chutney
• Enjoy with vegetable kurma or potato masala
• Add ghee on dosa for enhanced taste

For Uttapam

• Top with finely chopped onions, green chilies, tomatoes, and coriander
• Serve with spicy red chutney or sambar

Variations
1. 7

• Replace idly rice with additional varagu millet
• Results in a more wholesome, high-fiber batter

2. Mixed Millet Batter

• Combine varagu millet with little millet, foxtail millet, or barnyard millet
• Improves nutrition and taste

3. Soft Idly Version

• Add 1–2 tablespoons of cooked rice or aval (poha) while grinding
• Helps achieve softer idlis, especially in cold weather

4. Crispy Dosa Version

• Add 1 teaspoon oil to the batter before making dosa
• Spread the batter thin for extra crispiness

5. Vegetable Millet Uttapam

• Mix grated carrot, cabbage, or zucchini into the batter
• Makes it more filling and kid-friendly

6. Spiced Millet Dosa

• Add cumin seeds, crushed pepper, curry leaves, and ginger to batter
• Creates an instant flavored dosa

7. Fermented-Free Instant Option
If batter doesn’t ferment well, add:

• A pinch of baking soda (only before cooking)
• Use immediately; do not store