Heat flat tawa and when it is hot pour laddle full of batterand spread it to make a dosa. Grind it to smooth batter with rest of the ingredients other than Onion
Roast varaguarisi/Kodomilletand moong dal separately until they turn golden. I happen to stumble upon this document while reading about millets, it has detailed info on all milletsand their nutritional benefits
Varagu rice is gluten-free and packed with vitamins,fibers and minerals. Wash Kodo millet two or three times, then drain the water completely and keep it aside
big advantage of this varagu based payasam is that it almost looks and taste. can do this with other millets also, but adjust the water and milk proportion
I sprinkled some idli podi on top of my varaguarisi upma, and believe me, it was very tasty. But recently, when I posted my idli podi recipe, I got a comment from a reader that he loves to add it on his upma and he loves it
I used the kodo millet also called Varaguarisi in Tamil. Cover and pinch off small balls that will fit into your sevai press and start pressing the sevai onto idli plates
I have also put up spicy pongal andidli too. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless
We had it with tomato onion chutney andidli milagai podi. This dish can be made as soon as the batter is ground and there is no need to wait for the batter to ferment
Idly batter is definitely very handy, after fermentation the first day you can make soft idlies, after two or three days you can make super crispy dosasand once the batter is bit sour you can make spongy,thick uthappams
I have prepared the kesari with varagu, samaiand thinai millet. Now add the millet rava into the ghee and mix it once then pour the boiling water to the rava and keep stirring with laddle to avoid lumps
Samaiarisi sadham is ready and serve with paruppu / dal, rasam and vadagam. Our generation forgotten this healthy food over the years and it is difficult to find them in these days even in rural areas
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