KODO MILLET IDLI DOSA RECIPE / VARUGU IDLI DOSA - MILLET RECIPES (2024)

FAQs

What is the English name for Kodo millet? ›

Kodo millet or Paspalum scrobiculatum belongs to the family Poaceae, and is locally known as rice grass, ditch millet, cow grass in English, araka in Telugu and kodra in Marathi. Kodo millet grains are annual grains ranging from light red to dark grey.

Kodo millet is called in Telugu as “Arika/Arikelu”.

The differences in the batters of idli and dosa lie in the consistency, texture and the ratio of rice to dal. Idli batter has rice coarse and batter is thick and the ratio of rice to dal is 3:1or 2:1. Dosa batter has rice in fine paste and thinner than idli batter, and the r...

Is Kodo millet difficult to digest? Kodo millet is high in fibre, rich in soluble minerals, and gluten-free. Thus, it is easily digestible. Kodo millet benefits heart, liver, kidney, and gut health immensely due to the presence of fibre, iron, protein, and low phosphorus.

Introduce these in your diet gradually and soak the millets before using them in recipes to avoid any digestive troubles. Soaking, sprouting or fermenting the millets before eating them is important, otherwise the phytic acid present in them could reduce the absorption of other nutrients.

People with diabetes can eat millets as part of a healthful, balanced diet. Millets are an excellent source of fiber and contain a number of important nutrients. They score 52.7 on the glycemic index (GI), which is a medium value and lower than the value for maize, refined wheat flour, and rice.

Udbatta disease is very common in kodo millet and foxtail millet. The disease is characterized by the transformation of infected panicles into a compact stick like structure agarbatti; hence, it is named “Udbatta”.

Kodo millets offer an impressive amount of protein, dietary fibre, good fats, calcium, iron. While rice is easily digestible, Kodo millets being on low glycemic index are highly recommended for those with diabetics. Both are equally beneficial and cooked in different ways.

Yes, in general, it is safe to consume millet flakes raw as cold cereal. It can be a healthy and nutritious breakfast option for busy people who have less time in the morning to prepare a hot breakfast.

Little Millet - कुटकी (Kutki) Kodo Millet - कोद्र (Kodra) Proso Millet - चेना (Chena) Browntop Millet - अंडुआ (Andua)

Which millet is best? ›

Which Millet is the healthiest? A. Most millets have similar health benefits. However, Sorghum (Jowar), pearl millet (Bajra), foxtail millet (Kangni), finger millet (Ragi), Barnyard millet, Kodo millet, Little Millet, and Proso Millet are among the healthiest millet grains available.

Poha (flattened rice) is sometimes added to dosa batter to make it lighter and improve its texture. The poha helps to absorb excess water in the batter and makes it smoother and easier to spread, resulting in crispier and fluffier dosas.

iD Fresh Food

ID Foods is a famous brand that makes yummy Indian food. They make a special batter for idlis and dosas that is really good.

Add yeast cells to the batter of idli and dosa. The fungus undergoes anaerobic fermentation. Fungi use fermentable sugars and convert them into ethanol and carbon dioxide. The carbon dioxide gas raises the dough and becomes soft and fluffy.

Here I have used kodo millet. I prefer to soak them for 30 mins as they cook faster and lighter to digest. You can cook proso millet, little millet and barnyard millet the same way. It is optional and you can skip it too.

Soaking millet makes it easier to digest and allows your body to absorb more nutrients. Simply soak your millet in 3 times the amount of water for at least 7-8 hours. I usually do it overnight. Then, drain the water in a colander and give your millet a good rinse.

Soaking: Millets need to be soaked for a minimum of 6-8 hours before preparation. Soaking helps to increase the nutrient content of the grain and also reduces the cooking time. Portion size: Do not consume any kind of millets in excess.

Soaking millet for 30 minutes to an hour is more than enough to get rid of the phytic acids and make it soft for cooking.