Millet Idli (Kodo millet/Arikela Idli) :IP, Stovetop

This Page contains affiliate links.Read the full Disclosure here .

Follow Veggibites on Face book, Instagram or Pinterest and get up to date recipes. Don't forget to save recipes on Pinterest so you can get back to them when in need.

Kodo Millet/Varagu/Arikelu are rich in Iron, Protein, fiber along with carbs and a great alternative to Rice. Millets are low in glycemic index. They are gluten free. I got these Millets from Indian grocery store. 

Idli is the easiest way to incorporate millets into our daily diet as it suits all ages. The fermented, steamed delicacy of Southern India is healthy and delicious. It’s usually served with several different chutneys and Sambar (Lentil, Vegetable stew). The sides are rich in protein hence it makes up a balanced breakfast. Once this batter is ready, healthy breakfast is 10 minutes away. Also makes up light dinner or lunch box friendly.

Serve these Idli with Peanut Chutney, Tomato chutney, Coconut chutney, Onion chutney, Dalia(Roasted bengalgram/Putnalu)  Chutney, Karappodi, or any other chutney of choice. 

Cupcake shaped Idli, Peanut chutney

Servings: 

8

Total time: 

21 hrs (including 8 hrs soaking, 12 hrs fermentation) 

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 1 Cup  Whole Urad Gota  (skinned whole black gram)
• 1 Cup Kodo Millet (Varagu, Arikelu) 
• 1 Cup fine Idli Rava / Cream of Rice (I use swad Dakshin or Laxmi brands) 
• Optionally 1 Tbsp Sago/ Sabudana (For fluffy texture)

If you use Rice to make Idli, then use 2 cups Rice instead Idli rava.

Kodo Millet Idli Recipe

1. Soak Urad gota and Millets for at least 8hrs . You can leave em overnight instead. I soak in morning first thing and grind batter in evening. 
2. Grind both into a smooth batter using  enough water. I make the batter in Ultra wet grinder. It’s a must have gadget in many South Indian homes. No baby sitting batter. Add everything, turn on, leave for 40-45 minutes. Batter is ready. I mix few times in between. You can also make batter in Ninja Mega Kitchen System . I own both. Or use any mixer you have.
3.  
5. While grinding batter, soak Idli rava in water. This will soften the Rava. 
6. Once batter is ready, remove it into the vessel that you will use for fermentation. Stainless steel is the best choice. 
7. Squeeze water out of Idli rava with your hands and add to ground batter. (I drop idli rava into the  wet grinder once batter is done while machine is still running. Leave a minute. It mixes Rava so we don’t have to do manually). 
8. Add little salt to batter. 
9. Mix everything well. The batter should be thick but pouring consistency, not runny.
10. Ferment for at least 12 hrs in a warm place . I usually leave it  in oven with light on. 
    
    
    
    
11. Take fermented batter out. Mix gently few times . Do not over mix. Fill it in Idli moulds, Steam for 10 minutes in an Idli cooker. You can grease Idli moulds with Ghee so they come off clean once cooked. It also enhances flavor. You can skip if counting calories.
12. Open cooker after 5 minutes. Serve.My idli cooker looks like this;

Idli In Instant pot :

1. Add 1 cup water to Instant pot insert bowl, heat on Saute mode while you fill Idli moulds. You can grease Idli moulds with Ghee/melted butter so it comes off clean. You can skip if counting calories.
2. Once water is hot, place Idli stand, set up on Steam mode, normal , vent open . 
3. Keep an outside timer for 11 minutes. 
4. After 11 minutes, press cancel, wait 5 minutes, release pressure ( Even on vent open mode floating valve will seal)
5. Open and  remove Idli by running a spoon around bottom of Idli, serve. 
6. I used steel moulds I have, to make Idli today. They came out looking like cute lil cup cakes. My son loved em. I kept individual moulds in a steel plate and placed em on trivet. You can use any shape mould in IP to make Idli. I recommend Stainless steel. And use trivet if using individual moulds.. 
7. Refrigerate left over batter to use later. 
   

Tips: 

• You can use any other millets in place of Kodo millet. 
• If using Rice instead Idli rava , use 2 cups Rice in Place of 1 cup Rava. 
• You can use split Urad dal instead whole but the batter yield might not be same.
• You can skip Idli rava and use all millets (2 cups). I use Idli rava so kids won't find difference.
• For fermentation , heat is important. If you do not have oven light, heat water in microwave for 2-3 minutes, remove water bowl, keep batter vessel in the microwave. Close.Leave overnight.
• If Idli are flat it could be because the batter is runny.
• If idli are coming out hard, it means batter has not fermented properly. 
• With left over batter try my Masala dibbarotte, Guntapongalalu (Paniyarm/Appe) recipes. 
• For many other Dosa, Idli, Instant Dos recipes check my Breakfasts recipes