Varagu arisi is another millet which i used to make idly and dosai. It is tasty as well as very healthy food. Nobody can say these idlies are not as tasty as the ones we usually make.
Varagu arisi – 2 cups
Idly Rice – 2 cups
Uradh dhal – 1 1/4 cup
Fenugreek – 2 tbsp
Sago – 1/4 cup
1. Take varagu arisi , idly rice, fenugreek in a vessel. In another vessel take dhal and sago.
2. Add enough water in both vessels and let it get soaked for about 10 hours.
3. Drain excess water and grind dhal mix using a grinder for 20 – 25 mins. You should get a fine paste form. Transfer it to a vessel.
4. Grind rice mix in the grinder. This should not form a fine paste. It should neither be too coarse nor too smooth (This takes lesser time than the usual process of grinding only idly rice, so check the batter after 15 mins). Mix this with already ground batter in vessel.
5. Mix it well. Leave it to ferment over night (for about 12 – 15 hours). When the climate is hot, fermentation takes less time (sometimes even 10 hours). When the climate is cool, fermentation will take more time (15 hours).
6. After fermentation, mix enough salt . The batter is ready for use. You can bake idlies and also can make doshas.