Varagu Arisi Idly-Dosa/Kodomillet idly-Dosa - Breakfast Recipe

By Priya Srinivasan - I Camp in My Kitchen - Tuesday, April 26, 2016

It was an easy pick for the alphabet 'V', i decided with Varagu arisi/Kodo millet. I make this batter often at home, since both my kids are dosa masters, they love home-made dosa, so anytime you come, i will have atleast 1/2 cup of dosa batter in my fridge.  The ratio of millets and dal in this recipe is same as that of rice and dal, 4:1. 

After the Mallige Idly, i m adding a handful of cooked rice to my idly/dosa batter to get that extra softness and fluffiness like that of a jasmine flower. This is an easy, no fuss recipe and i gurantee 100% that your idly will be super soft and fluffy and your dosa will be crispy. Do try and let me know how it came for you.
2 cups Varagu arisi/Kodo millet
1/2 cup urad dal
Handful of cooked rice or Aval/Poha/Rice flakes
1.5 tsp salt
Gingely oil for making idly/dosa
  • Wash and soak millet and dal together in water for 3-4 hours. If using poha/aval/rice flakes then soak it together. I used cooked rice which can be added while grinding the batter.
  • After the said time, drain the excess water and grind the millet & dal along with cooked rice into a batter in a grinder. You can also use mixie to grind but then grind it in batches and use ice cold water to avoid excess heating of the mixie. Use very less water to grind, I used around 1/2  -1 cup water.
  • Remove the batter to a clean vessel. Let the batter ferment for about 8-10 hours.To make idly/dosa remove the necessary batter into another bowl, add required salt, mix well. Refrigerate the unused batter. 
  • To make idly, grease idly moulds with gingely oil and pour a ladle of batter into each mould and steam cook the idlies for 8 -10 minutes. To make dosa,  heat a tava,  wipe it well with little gingely oil, pour a ladle of batter in the center of the tava,  spread it in to a thin circle, dot the edges with gingely oil. Let it cook until the edges turn brown & crisp. Flip and cook the other side for 30 seconds.
  • Remove the dosa onto a serving plate and serve it along any chutney. I served it with vallarai keerai chutney.

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  1. Those dosas naturally should be a hit in any family, they look so crisp ..would love to grab both dosas and idlis from the screen

  2. hey love that muram.. Short grains are becoming popular again right? Healthy dosa.

  3. I do grind this varagu arisi batter often and we love dosas very much too. My kids are as much as like yours Priya, they just love dosas, but somehow my eyes are going towards those spongy idlies.

  4. Millet version breakfasts defintely add a healthy touch, Love both your dosas and idlis made with millet.

  5. Wow, those idlis look so fluffy and soft Priya. Love the use of millets in there.

  6. Healthy breakfast indeed. both the idlis and dosas look fantastic

  7. I think I would come over to your place to have a share of all those lovely dosas, idlis and chutneys you have posted! I hardly make them and I feel so ashamed! :(

  8. Both Idli and Dosa look fantastic Priya..

  9. Both the dosas and idlis look perfect Priya. It is great seeing a millet recipe.

  10. Love those fluffy Idli's and crispy dosas. Nice use of millets.

  11. Both the idli and dosa looks delicious.

  12. Lovely use of the millet in idli and dosa. Your idlis look so soft and fluffy. And the dosas are nice and crisp!


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!