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Varagu Idly

Recipe

Varagu Idly

About Recipe
ENERGY: 48kcal
CARBS: 10g
PROTEIN: 1g
FAT: 0.25g
FIBER: 1g

01. ABOUT RECIPES

Varagu Idly is a wholesome South Indian breakfast prepared using kodo millet (Varagu), urad dal, and a small portion of rice. Kodo millet is an ancient grain, naturally gluten-free and widely known for its health-promoting properties. When fermented and steamed, it transforms into soft, fluffy idlies with a mild nutty flavour. Varagu Idly is an excellent alternative to traditional rice idly, especially for those seeking a healthier, millet-based diet.

02.INGREDIENTS

  • Varagu (kodo millet) – 18 g
  • Urad dal (skinned black gram) – 5 g
  • Parboiled rice – 7 g



  • Fenugreek Seeds – 0.1 g
  • Water – as required for Soaking and Grinding
  • Salt – A Pinch

03.HEALTH BENEFITS:

Diabetic-Friendly :

Kodo millet has a low glycaemic index, helping regulate blood sugar and insulin response.

Supports Weight Management :

Rich in dietary fiber, it promotes satiety, curbs overeating, and aids digestion.

Rich in Antioxidants :

Contains phenolic compounds that help reduce inflammation and protect against oxidative stress.

Bone & Nervous System Health :

Provides essential minerals like calcium, magnesium, and phosphorus that support strong bones and nerve function.






Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.

Heart-Healthy :

Low in fat and cholesterol-free, with nutrients that may help lower blood pressure and support cardiovascular wellness.

Gluten-Free & Easily Digestible :

A safe option for those with gluten intolerance and gentle on the stomach.

04. INSTRUCTIONS:

  • Wash and soak millet, rice (if using), and urad dal separately for 4–6 hours.
  • Add fenugreek seeds to urad dal while soaking.
  • Grind urad dal to a smooth, fluffy batter.
  • Grind millet and rice to a slightly coarse texture.
  • Mix all batters with salt.
  • Cover and ferment in a warm place for 8–12 hours until airy and doubled in volume.
  • Lightly grease idly moulds.
  • Pour enough batter for one idly (~35 g cooked weight).
  • Steam for 10–12 minutes until cooked through.
  • Remove from mould and serve hot with chutney, Sambar, or Podi.

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