Kodo (Kodra) – Kodo Millets Idli

Cooking Instructions:

Step 1: Soaking

• Wash and soak.

• Kodo millet in water for 4–6 hours.

• Urad dal and fenugreek seeds together for 4–6 hours.

• If using poha, soak it for 15–20 minutes before grinding.

Step 2: Grinding

• Grind Urad dal + Methi seeds with a little water to a smooth and fluffy batter.

• Grind Kodo millet (and poha if using) to a slightly coarse batter.

• Mix both batters in a large bowl. Add salt and stir well.

• The batter should be thick but pourable — similar to regular Idli batter.

Step 3: Fermentation

• Cover the bowl and let the batter ferment overnight (8–10 hours) in a warm place.

• It should rise and appear bubbly on top.

Step 4: Steaming Idli

• Grease Idli molds with a little oil.

• Pour fermented batter into molds (about ¾ full).

• Steam in an Idli cooker or steamer for 10–12 minutes on medium-high heat.

• Check with a toothpick — if it comes out clean, they’re done.

• Let cool slightly and gently demold.

Serving Suggestions: Serve hot with:

• Coconut chutney

• Tomato chutney

• Sambar

Ingredients:

• Kodo Millet -1 cup

• Urad Dal - ¼ cup

• Poha (Flattened Rice) (optional, for softness) - 2 tsp

• Fenugreek Seeds (Methi) - ¼ tsp

• Salt – To Taste

• Water - as needed (for soaking & grinding)

• Oil - for greasing idli molds (optional)