Kodo millet black urad dal idli | Varagu arisi karuppu ulundhu idli

Cuisine Style: Tamil Nadu, south india | Preparation Time: 20 minutes | Soaking & Fermentation Time: 5 to 7 hours | Cooking Time:10 minutes | To Serve: 3 | Type : Breakfast, dinner | Take with : Chutney, sambhar, kurma

Ingredients

• Varagu arisi [Kodo millet]– 2 cups
• Black urad dal[Karuppu ulundu]– ½ cup
• Fenugreek – 1 tbsp
• Sea salt or Salt to taste
• Water as needed

Method

• Wash and Soak Varagu arisi, black urad dal with fenugreek separately for 5 to 6 hours.
• Put varagu arisi in a wet grinder finely grind with enough water.
• Then grind black urad dal, fenugreek till you get smooth & fluffy batter
• Transfer urad dal, thinai arisi, fenugreek seeds mixture to a bowl mix well, add sea salt & leave the batter for fermentation [approximately. 8 hours, fermentation hours differs from region to region & weather conditions].
• Grease idly plates with gingelly oil. Pour varagu idly batter.
• Then steam it for 10 min.
• Serve hot with coconut chutney and Sambar.

Varagu idli

Kodo millet black urad dal idli