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This article was first published 8 years ago  » Getahead » Recipe: How to make Kodo Millet Idli

Recipe: How to make Kodo Millet Idli

By Charulatha Rao
September 15, 2015 18:40 IST
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Rediff reader Charulatha Rao shares a healthy breakfast recipe with us. You can share yours too!

Kodo millet is a nutritious grain and a good substitute to rice or wheat, says Charulatha Rao.

Here's the recipe of Kodo Millet Idli:

Kodo Millet Idli

Serves: 3 to 4 persons


  • 1 and 1/2 cup kodo millet
  • 4 tbsp thick poha
  • 1/2 cup whole urad dal
  • 1 tsp methi (fenugreek) seeds
  • Salt to taste
  • Cooking oil for greasing idli moulds


  • Wash and soak kodo millet and poha in water for 4 to 5 hours.
  • Wash and soak urad dal and methi seeds separately for 4 to 5 hours.
  • Grind soaked urad dal and methi seeds by adding little water till it becomes light and fluffy. Keep aside.
  • Grind soaked kodo millet and poha as well. Mix with urad dal batter. Ensure that the consistency of batter is that of regular idli batter.
  • Add salt and mix well.
  • Allow batter to ferment overnight (for at least 8 to 10 hours).
  • The resulting batter would have raised a bit in volume. Stir with a ladle.
  • Grease the idli mould with little oil and pour a ladleful of batter.
  • Steam or pressure cooker for about 10 to 12 minutes. If using a pressure cooker, steam without putting the whistle on the lid.
  • Allow the idli steamer to cool down before removing the idlis.
  • Serve soft and healthy idlis with sambaar, chutney.


  • Ensure that the idli batter is not too thick or too thin consistency. It should be of medium consistency.
  • You can use the same batter to make dosas. Add little water to the batter to be in a pouring consistency.
  • Adding methi seeds and poha makes the idlis softer.
  • Do not grind the kodo millet and urad dal together, as the idlis will not be soft and spongy.

Photograph: Charulatha Rao

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