Tuesday, November 8, 2016


I have started to replace millets in my daily cooking instead of rice. I make bisibelabath, upma, with millets. It is called varagu in tamil, Kodo millet in english, Kodra/Koden in hindi, Harka in Kannada, Koovaragu in malayalam, Arikelu in Telugu. Millets are packed with lots of nutrients and has fibre and vitamins. I was first skeptical to try this dosa as it doesn't had any rice it in. I have tried Thinai ( Fox millet ) idly/dosa but it had rice in it. So wondering whether it will come out good, but when i tried it came out really good, it was very tasty and crispy. Here we go for the recipe of varagu dosai. You can make idly also with the same recipe..

Ingredients :

Varagu / Kodo millet - 1 & 1/4 cup ( 1.25 cups )
Ulundu / Whole black gram - 1/4 Cup
Fenugreek seeds - 1/2 Teaspoon
Aval ( Beaten Rice ) / Thick Poha - 5 Table Spoons.
Salt - As needed.

Method :

Wash all the ingredients twice or thrice and soak everything for 4 hours. 
You can use your mixer grinder and grind it to a smooth paste using little water. Grind it in two batches. Lastly add required salt and mix well with your hands and allow it to ferment over night or minimum 15 hours.

Next day it would have fermented well. Add little water and mix well and pour dosas. Enjoy the healthy crispy dosas with your favourite chutney. 

I added a hand full of rice flour while making dosa for extra crispiness. 


Take care when adding water while grinding, if you wanted to make idlies. If the batter is watery then idles won't come out good.

I added a hand full of rice flour while making dosa for extra crispiness. you can skip it too. 
This trick comes in handy if the batter is watery.

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