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Varagu Idly & Dosa | Kodo Millet Idly & Dosa Batter

Varagu millet Idly & dosa, popular and healthy South-Indian breakfast receipes made with millets. In this recipe, I have used Kodo millet also known as Varagu in Tamil and Kodra in Hindi
Course Breakfast, Brunch, Dinner
Cuisine Asian, Indian, South-Indian
Keyword crispy dosa recipe, How to make millet idly, idly dosa batter, Millet dosa, Millet for breakfast, Millet idly, Soft idly recipe, Varagu dosai, Varagu idly
Prep Time 15 hours
Cook Time 15 minutes
Total Time 15 hours 15 minutes
Servings 5


  • Wet grinder or any heavy blender to grind the batter
  • Steamer with idly plates
  • Tava for making dosa


  • 2 cups varagu arisi /Kodo millet
  • ½ cup urad dal skinned black gram dal
  • handful of cooked rice or Aval/poha/rice flakes i have used cooked rice in the recipe
  • 1.5 teaspoon 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.
  • Remove the batter to a clean vessel. Make sure the vessel is large enough to hold the batter when it rises. Leave it in a warm place and let the batter ferment for about 8-10 hours.

To Make idly/dosa

  • Before making idly/dosa, Remove the required batter to another vessel, refrigerate the remaining batter. Add salt and a teaspoon of gingerly oil to the batter, give it a quick stir and let it sit on the counter for 15-20 minutes to come to room temperature
  • Grease your idly moulds with little oil. Pour a ladle of batter into each mould. Steam cook for 10-12 minutes or until done.
  • Once done, remove the idly from the plates, let it sit for 5 minutes in the plate. Remove it using a spoon and serve it hot with chutney of your choice. I always prefer podi with idly. Idly smothered with podi and ginger oil is heaven on my plate.

To make Dosa

  • Ground batter will always be thick. To make dosa, remvoe the required quantity of batter to another vessel. Add salt and required amount water to get the batter to pourable consistency and mix well. I usually add 1 or 2 tablespoon of water to every ladle of batter.
  • 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.


  • I use wet grinder for grinding my idly/dosa batter, it gives light and fluffy batter.
  • If using mixie for grinding, use ice water for grinding the rice and dal. This will reduce the over-heating of the mixie. 
  • Do not add more than required water for grinding rice and dal. The batter shouldn’t be runny. Idly batter must be thicker than dosa batter. 
  • Bring your batter to room temperature before making idly/dosa.
  • Poha or Cooked rice, as mentioned above addition of poha or cooked rice, gives you soft idly. This is purely optional, but if you are trying millet batter for the first time, i highly recommend it. With practice you will learn to adjust the proportion, soaking time and fermenting time, then you can totally skip adding anything extra for the softness.