“Urad Dal-Moong Dal- Kodo Millet Idly” served with Coriander- Amla- Coconut Chutney, Dalitoy and Ginger Tea … tried this variation of Idly today for breakfast … sometime back I had prepared the same combo idly but with addition of varai, this time I added on Kodo millet (varagu/ kodra) for a change as I need to finish off that stock before I buy new millets … I have added on ginger- green chillies too as we normally do for udidu mooga idly and it turned out to be soft and yummy … I prefer having Idly with dalitoy while hubby prefers chutney … kadak adraki chai, just one cup in the morning is a must to start day, sort of lifeline and apples are to keep the Dr. away?? … definitely a tummy tight bf that will keep me going for hours for sure … Yummilicious …
** Mixing, matching, making variations, sometimes keeping the ingredients same but making adjustments in quantities etc. have always been one of my most favorite or let’s say hobby. Cooking is also a sort of hobby serving on both ends that which keeps us busy, intrigued and also fills in our tummy which is actually a part and parcel of life. I have never understood to date why some hate cooking, it is such a stress buster, that which keeps you fit and makes way to forget gossips and pains of life. I agree it can be tiring specially for working people as you need to slog on both sides but then it is within us to manage time, make all members of the house do equal sharing of work etc. for a thought out there, it may be easier said than done, but no one said life if easy, it is a real tough battle out there and we have all had to go down the grind and in my case I have lost out on almost everything but my spirit to fight.
** But that does not put me down, I love peace of mind and that I find in cooking, reading, meditating and exercising exactly in that order. These are the things that I give utmost priority in my life now. I have still to learn more on Millets, as though I read that they are good for health claiming lots of things I am not yet completely convinced and sure, so going a step at a time without bouncing completely into not known territories. Here is another Idly variation prepared similar to the one I posted before in which I had added Varai/ Indian Barnyard Millet which is largely used in my community while observing upwas/ fasting. This time round I added Kodo Millet (Varagu/ Kodra) in place of varai/ Indian barnyard millet and made slight changes in addition of the quantity, that’s it, I got a soft, delicious Idly and a very satisfying breakfast though taste wise one has to adjust to millets as it is not like our normal rice ones.
** Here is the simple method of preparing “Urad Dal-Moong Dal- Kodo Millet Idly” … My Style …
** Ingredients:
Urad Dal/ Black Gram Dal : 1 cup.
Moong Dal/ Green Gram Dal : 1 cup
Kodo Millet (Varagu/ Kodra): ¾ cup (approximately)
Methi/ Fenugreek Seeds : 1 tsp.
Ginger/ Alle’/ Adrak : 1 inch piece
Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 4-5
Salt/Namak/ Meeta : to taste.
** Wash and soak both urad and moong dal together in plenty of water for about 3-4 hours. Wash and soak Kodo/varagu Millet separately in plenty of water for 6 hours. Rinse all well separately and drain off all the excess water and keep them ready aside.
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. This is to be used while grinding the batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may follow any method you desire as it is entirely upto you, but always add methi seeds while preparing dosas or Idly as it gives relief for those who get acidity with urad dal.
** Grind Urad and Moong dal to a very fine fluffy paste with little bit of water. I use wet grinder you can use any method. The batter should become very fluffy and doubled while grinding. So, do not add more water, add only if necessary, also avoid adding water in one go, keep adding little by little water and keep grinding, this gives good fluffy batter. When a little bit of batter is added on into water it should float on top for correct consistency.
** Remove and pour the ground batter into a large stainless steel vessel. Add in the kodo millet and the methi seeds along with water in which it is soaked and grind in the same manner as above avoiding addition of too much water. Sprinkle as and when necessary only. When done remove and add this to the urad- moong batter in the vessel and mix both the batter well for a few minutes till well combined.
** The batter should be kept of thick consistency, unlike that of normal idly batter, so be very careful with water. All these ingredients grind well without addition of much water so do not worry about the same. Coarsely crush the green chillies and ginger to a paste and add it to the batter along with salt to taste and mix in well with your hand. Cover with a tight lid and keep aside near a warm place to ferment for 6-8 hours or overnight.
** Next morning or after 8 hours the batter will have risen, so with a spatula beat down the mixture well till it is evened out to thick pouring consistency, if too thick and you can’t mix well, then add in a tablespoon or so of water and mix again. Now fill in the molds in which you want to prepare the Idly in, leaving a gap on top of the molds as the batter will rise when getting steamed. Keep these ready while you start for preparing of the steaming.
** Note : I used dented Idly stand to prepare these Idlies though usually I prefer using the vati/ bowl/ gindani type molds for Idlies. Remember to apply oil to the molds from within before adding in the batter. Applying of oil to the molds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit, this is a must and easy procedure while preparing all types of Idlies.
** Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the stand or steel vaties / katori which ever you are using and cover the lid tightly. Increase the heat for a few minutes, say 5-6 minutes and then lower the heat to minimum and steam till done. If using stand it will take maximum 10-12 minutes and if using Vatis/ bowls it will take about 15-20 minutes for steaming.
** When done, remove the lid and the idly stand or vati out and let cool a little bit. Run a blunt knife through the edges on the inner side of the vati/ katori and gently flip over and tap it a bit to bring out the steamed Idly in one go. You can use the remaining batter if any in the same molds and they will work fine. Only if you want to repeat in the same mold for more than three times then you must check out the condition and clean if need be.
** “Urad Dal-Moong Dal- Kodo Millet Idly” is done and ready to be served. Idlies always taste best served with sambar/ dal/ chutney or any spicy curry as an accompaniment. There are many other ways of serving the same too, which I have posted often and that which you will find if you browse through the idly section. I served these soft, delicious, healthy Idly with Dalitoy (Spiced Tuvar Dal) and Coriander- Amla Coconut Chutney along with Strong Ginger Tea for breakfast and trust me it was very filling one that will keep me going for hours.
** Note : The proportions mentioned above are while using wet grinder, if using mixer grinding for grinding the batter, then use only ½ cup of Kodo millet for softer textured Idlies. As grinding in wet grinder yields in the batter more than doubling in consistency the quantity addition at times does vary and you definitely need to keep that in mind while preparing Idlies to get them soft and spongy textured.
** There are many “Chutney” recipes shared in the blog from time to time and all of them taste wonderful and go well with Idly. You can try out anyone of the same, just follow the common link given below and you will find them all in a row …
** For “Strong Ginger Tea/ Kadak Adraki Chai” Recipe, Please follow the link given below …
** There are many more “Idly” recipes shared in the blog to which I am sharing a common link below, you may browse through the same and try out those which appeal to you …
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