Friday, 9 September 2016


Kodo millet /varagu can be used to make dosai and idlies and other south Indian main dishes like our normal idli rice dishes. Its taste is the same as our rice idlies, dosais and so on. Hence rice can be replaced with this little millet. 

We are going to try varagu arisi dosai in this post.

We are going to use the same proportions of ingredients as for the regular rice dosais. 


Kodo millet/Varagu  400 gms
fenugreek seeds 
deskinned urad dal 100 gms
Sesame oil to drizzle  5 ml


Rinse the Kodo millet with water several times and soak in water for one hour.
Soak urad dal with fenugreek seeds in water for half an hour
Blend urad dal and fenugreek seeds in a mixer to a smooth consistency by adding water little by little.
collect in a vessel.
Blend the Kodo millet into a fine consistency by adding water little by little.
Transfer the Kodo millet batter into the urad dal batter.
Add rock salt and mix well.
Cover with the lid.
Allow to ferment overnight.
In the morning. heat the dosa griddle smearing the peeled and cut shallot.
Mix and pour the Kodo millet dosa batter on the dosa pan and spread the batter into a fine circle. Cover it with the lid.
Allow to cook in medium flame.
Lift the lid and drizzle one spoon of sesame oil around the dosa.
Smear with dosa evenly using stapula .
Flip the other side.
Allow to cook both sides golden brown.
Transfer it to the serving plate.
Repeat the process as per your need.

Crispy and lacy varagu dosai is now ready.  You can have it with any accompaniment of your choice.
We prefer tomato kuzambu with this yummy dosas.

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