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    Home » Recipes » Breakfast & Dinner Ideas

    Varagu adai (Varagu arisi adai) | Kodo millet recipes

    September 5, 2014 by Raks Anand 28 Comments / Jump to Recipe

    Varagu adai is a tasty millet based healthy recipe along with mixed dals. Step by step photos recipe.

    varagu adai | Millet adai
    Kodo millet adai

    I tried replacing rice with varagu (Kodo millet) and tried the regular adai recipe with slight modifications. It turned out great.

    I am trying out recipes to include millets in day to day recipes and I really liked this one.

    Spicy, flavorful, with lentils to add on. You can use the same recipe and make paniyarams as well.

    To see how my first recipe with this millet, check out my varagu kanji post. Millets AKA siru dhaniyam can be easily consumed as we can replace certain millets in place of rice and get the benefits.

    varagu | kodo millet
    Kodo millet

    Instructions

    1. Wash and soak varagu separately and other dals, poha together separately for 3 hours. In a mixie, first powder red chilli, salt and asafoetida.

    powder

    2. Add soaked varagu, drained from water. Smooth to a little coarse paste. Transfer to a bowl.

    grind rice

    3. Add soaked, drained dals and grind coarsely.

    grind dal

    4. Transfer to the bowl. Mix well and set aside for minimum 2 hours. Add all the other ingredients, chopped onion, curry leaves, coriander leaves, ginger just before making adai.

    mix

    5. Heat a dosa pan, grease with oil and make small thick adais. Cook in medium flame and flip, cook until golden in colour.

    cook

    Serve hot with avial or even powdered jaggery or Naatu sakkarai.

    kodomillet adai | Millet adai
    varagu adai | Millet adai
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    Varagu adai recipe

    Varagu adai is a tasty millet based healthy recipe along with mixed dals. Step by step photos recipe.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Soaking + resting time 5 hours
    Servings 8 adai
    Cup measurements

    Ingredients

    • 1 cup Varagu
    • ¼ cup Chana dal
    • ¼ cup Toor dal
    • 2 tablespoon Urad dal
    • 2 tablespoon Moong dal
    • 2 tablespoon Poha aval
    • 6 Red chilli
    • ⅛ teaspoon Asafoetida
    • 1 Onion
    • 2 tablespoon Coriander leaves chopped
    • 1 sprig Curry leaves
    • 2 teaspoon Ginger chopped
    • Salt as needed
    Prevent your screen from going dark

    Instructions

    • Wash and soak varagu separately and other dals, poha together separately for 3 hours. In a mixie, first powder red chilli, salt and asafoetida.Add soaked varagu, drained from water. Smooth to a little coarse paste. Transfer to a bowl.Add soaked, drained dals and grind coarsely.Transfer to the bowl.Mix well and set aside for minimum 2 hours. Add all the other ingredients, chopped onion, curry leaves, coriander leaves, ginger just before making adai.Heat a dosa pan, grease with oil and make small thick adais. Cook in medium flame and flip, cook until golden in colour.

    Notes

    • Poha, urad dal and moong dal makes the adai soft.
    • Standing time gives softer adais, otherwise, adai will be had.
    • Add water carefully, otherwise the adai batter may become watery.
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    Reader Interactions

    Comments

    1. jeyashri suresh

      September 05, 2014 at 1:56 am

      Super healthy adai. Me too slowly started to include millets in my food

      Reply
    2. Hamaree Rasoi

      September 05, 2014 at 2:46 am

      Delicious and lovely looking adai. Excellent preparation.
      Deepa

      Reply
    3. Prita

      September 05, 2014 at 10:38 am

      What is Poha? Flattened Rice?

      Reply
    4. Raks anand

      September 05, 2014 at 12:44 pm

      Yes

      Reply
    5. gangaa subaraj

      September 05, 2014 at 1:17 pm

      So nice, have to try soon..

      Reply
    6. Vimitha Anand

      September 05, 2014 at 3:50 pm

      Very healthy adai Raks

      Reply
    7. sujatha thamby

      September 07, 2014 at 1:54 pm

      Great recipe....tried it....fantastic taste!!!!!!!
      God bless u!!!!!!!!!

      Reply
    8. Sri Nagalakshmi Karumuri

      September 09, 2014 at 5:01 am

      I tried it over the weekend and it tasted awesome ! Thank you...

      Reply
    9. Jayanthi Sindhiya

      September 09, 2014 at 5:01 am

      Hai raji, nice clicks.superb recipe.
      I saw ur recipe in thozhi magazine,congrats,keep rocking

      Reply
    10. Unknown

      September 12, 2014 at 11:26 am

      Where can we get Varagu in Singapore

      Reply
    11. Raks anand

      September 12, 2014 at 11:30 am

      Try Mustafa - opposite to rice flour rack, along with Baba products.

      Reply
    12. withacupoftea Cupoftea

      November 21, 2014 at 7:48 am

      Looks yum! This recipe is the first I stumbled upon when searching for millet dosa.
      will checkout other recipes as well.
      I had a laugh, because I read "Naatu Sakkarai" as "Naatu Sarakku" and went "whaaat???" LOL!

      Reply
    13. Raks anand

      November 21, 2014 at 12:48 pm

      :'D

      Reply
    14. Subha

      November 19, 2015 at 1:27 am

      hi, I bought as varagu seeds which are black in colour-- with the skin on. please tell me how to remove the skin and cook it.thanks. regards,subha.

      Reply
    15. Raks anand

      November 19, 2015 at 1:37 am

      You can try this : Mix very little water to wet the millet and keep aside for 15 minutes. Pulse in mixer in quick intervals. The husk will separate. Later using muram, you can separate the husk. Repeat the process if needed. I have not tried this personally, but have seen this process for other millet. This could work with varagu too I hope 🙂

      Reply
    16. Subha

      November 21, 2015 at 6:03 am

      Ok will try and get back to you . Thanks .

      Reply
    17. subashini

      March 28, 2016 at 3:10 am

      Hi I made the adai it was tasty my the adai was very hard. What might have gone wrong ?

      Reply
    18. Raks anand

      March 28, 2016 at 3:21 am

      ferment for 3 hrs before making.

      Reply
    19. Archana

      April 29, 2016 at 3:35 pm

      Can I ferment for around 7 hrs at night??

      Reply
    20. Raks anand

      April 29, 2016 at 3:40 pm

      It will be sour. You can try 4 hrs maximum.

      Reply
    21. shankar

      July 26, 2016 at 9:56 am

      Can we use other millets like saamai, thinai or kuthiraivali in place of varagu?

      Reply
    22. Raks anand

      July 26, 2016 at 10:03 am

      Yes sure

      Reply
    23. pugal

      October 13, 2016 at 6:20 am

      Tried it today, turned out to be very tasty...Thanks for the healthy recipe 🙂

      Reply
    24. Swan

      May 28, 2018 at 5:42 pm

      What is the shelf life of the batter? And can I grind in Ultra grinder if making a bigger quantity?

      Reply
    25. Indumathi Kandasamy

      August 28, 2019 at 10:45 pm

      Thank you for the recipe! Turned out delicious. My kids loved it 🙂

      Reply
      • Raks Anand

        August 29, 2019 at 8:47 am

        Thank you for your feedback 🙂

        Reply
    26. Indumathi Kandasamy

      April 28, 2020 at 12:33 am

      Thank you for this recipe! Very delicious and loved by my picky eaters. I have substituted kodo with barnyard millet too, it turned out good as well 🙂

      Reply
      • Raks Anand

        April 28, 2020 at 9:33 am

        SO happy to know 🙂 Thanks for your feedback!

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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