Varagu rice idli - Kodo Millet idli

I love to try traditional dishes with grains. I have posted few recipes with slight changes to traditional south Indian breakfast / dinner Dosa. Our family members are big fans of Dosa. They prefer Dosa over idli. But recently they are more healthy conscious so they are ok with Idli too. These days we get all grains in SG itself. In the past I used to get these grains from India
Rice - 1 cup
Kodo Millet / varagu rice - 2 cup
Urad dhal / Urad dal - 3/4 cup
Fenugreek seeds - 1/8 teaspoon


Wash and soak Urad dhal for 6 hours or overnight. Wash and soak rice, fenugreek seeds and varagu rice together for 6 hours or overnight.
Drain the water and grind it to smooth fluffy batter. Adding water as required. After removing it. Grind the Rice. Once done add the grinded urad dhal batter and required salt. Grind it for another 3-5 mins. Remove it and let it ferment it for 8 hours or overnight
Once fermented mix well. You can use the idli cooker or traditional idli maker. Pour the batter and steam it till idli is cooked ( it will take about 8-10 mins at medium flame). When you touch with wet hand it shouldn't stick to your hand. 

Remove it from mould and serve hot with your favourite chutney