This is the first post of the year for the blogging marathon group which has entered the 60th edition!!The theme that I have chosen for the first week is Diabetic / healthy recipes.
This dish falls into both the categories. Diabetics prefer to use less rice and in this recipe millet is used instead of rice. Also in recent days more and more people are turning towards millet owing to its health benefits.
Check out the page with millet recipes index to cook with kodo millet and other millets..
This dish can be made as soon as the batter is ground and there is no need to wait for the batter to ferment. It is healthy , protein rich and a suitable dish for all ages.
Varagu / Kodo millet- 1 1/2 cups
Mixed lentils- a handful of each variety you prefer.I used urad dhal,whole masoor dal,moong dal, green gram,gram dal, toor dal.
Red chilies -2 [or more to suit your taste]
Asafoetida -a small piece
Cumin seeds- 1 teaspoon
Salt to taste
Take the millet in a bowl.Add the mixed lentils,red chilies and enough water to cover the mixture. Let it soak for 4-5 hours.
Drain well and take in a mixie jar. Add cumin and asafoetida.Grind to a smooth batter using a little water.
Add salt and mix. Heat a griddle and pour a ladle full of batter in the center.Spread it to a circle. Let it cook on both sides till done.Remove from griddle and serve with a side dish of your choice.
We had it with tomato onion chutney and idli milagai podi
- Any number of dal varities can be used. Similarly 1,2 varieties will also be enough.The recipe is very forging that way.
- Add water little by little while grinding .Do not make the batter too watery. The consistency should be thicker than dosa batter, i.e ,similar to adai batter.
- You can also add 1″ piece of ginger while grinding.