Idly is one of the healthiest option for breakfast or dinner because of its fermentation and steaming process. To make to more healthy and super soft, I have included kudo millet and red poha in this recipe. Kudo millet which is called as varagu in tamil has an antioxidant compound. And also, it is high in fibre and low in fat. This millet is also good for diabetes. Red poha is a flattened red rice which is also called as aval or avalakki. In this recipe, millet and idly rice are soaked together and grind into fine paste is further added to red poha and urad dal batter for fermentation. Addition of red poha makes the idly soft and spongy. These healthy idlis goes well with sambhar and any varieties of chutney.
Tamil - Varagu
Telugu - Arikelu, Arika
Hindi - Korda
Kannada - Harka
Malayalam - Koovaragu
1 Cup Kudo Millet ( Any millet can be used )
1 Cup Idly Rice
1 Cup Red Poha ( Red Aval ) / Red Beaten Rice
3/4 Cup Urad dal
1/2 Tsp Methi seeds / Fenugreek seeds
Salt to taste
Water, as needed
Wash and soak millet along with Idly rice for 3 - 4 hours.
Wash and soak urad dal along with fenugreek seeds for 3 - 4 hours.
Wash and soak red poha for couple of hours.
Drain the water and grind the soaked urad dal using ice water till the batter gets its fluffy and smooth texture.
Once done, transfer it to a big bowl and keep aside.
Drain the water from the soaked poha and grind into fine paste.
Transfer it to the urad dal batter and keep aside.
Now drain the water from millet - rice and grind into smooth paste by adding little water.
Once done, transfer it to the urad dal batter.
Add the required amount of salt and mix well.
Keep it aside and let it ferment overnight.
Once it gets fermented, mix well and prepare like regular idlis or mini idlis using Idly mould.
Serving Options :
Serve hot with Sambhar or any varieties of chutney.