Kodo Millet Vegetable idli

There is an adage that goes, 'Old is Gold', and that is pretty much applicable to  Millets. Millets undoubtedly are very nutritious and they are something that is part of our heritage only for the right reasons. There are various types like Fox tail, barnyard, pearl, little, white and Kodo millet is one among them.The fact that they are tagged by English names only shows how ubiquitous they are and that it is only wise to make utmost use of them in the creative ways possible. One such is this Kodo Millet Vegetable Idli.


Ingredients: (yields 20 idlis)


Kodo millet /Varagu- 11/2 cups

Cabbage - 1/4 cup 

Carrot - 1/4 cup

Peas - 1/4 cup

Thick Curd - 2 to 3 cups

Green chillies - 2 (finely chopped)

Ginger - 2 tsp (finely chopped)

Coriander leaves - 1/4 cup

Salt

Eno Fruit salt - a pinch

Gingelly oil - for greasing the moulds


Method:

For this dish i used Mannas Kodo millet that comes in a neat package. Take the said quantity and grind it near to coarse consistency. Keep the chopped ingredients ready. Take a pan. Dry roast the millet for about 2-3 minutes.Set it aside on a plate.In the same pan add little oil. Once warm saute the vegetables along with ginger and green chillies for about 2 minutes again. Take a big bowl. Add the grinded millet, followed by curd, vegetables, coriander leaves and salt. Close it for good 20 minutes. You can add a pinch of Eno fruit salt just before steaming them 

Take idli plates. Grease the moulds with gingelly oil and pour the batter until you fill the required number of moulds. Steam them for 7 to 10 minutes.

Kodo millet vegetable idli can be had with sambar or any chutney of your choice.