Monday, 1 July 2019



Kodo millet used here is an excellent source of fibre. The anti-oxidant-potency is higher than any other millet and cereals. Kodo millet can be cooked like rice and novel food like Idlis, Oothappams, Dosas, Paniyarams, Upma, Pongal etc. It can be used to prepare thattu vadai murukku, bonda etc,

How to make  Kodomillet idlis?

Soaking is the first step for making idlis.
4:1 is a fine proportion. Adding castor seeds deshelled makes the idlis fluffier and more delicious


Kodo millet  400 gms
Whole Urad Dal 100 gms
Fenugreek seeds 1 tsp
Castor seeds 8 pcs


Soak all the ingredients for 3 hours.
Wash thoroughly and drain the water.
Grind to a smooth batter with the addition of water little by little.
Add salt 1 tsp at the final stage of grinding.
Collect them in a vessel and cover it and set aside for overnight or 8 hours.
The result is perfect fermentation.
Now Pour the batter in idli moulds and steam into idlies.
Allow cooking for 8 minutes.
Serve with any side dish.
This food is light and filling.
Diabetes-friendly also...

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