Kodo Millet (Varagu) Idli and Dosa

Ingredients

• kodo millet (varagu) rice — 750 g
• black gram (urad) — 250 g
• fenugreek seeds — 20 g
• salt (as required)
• water (for soaking and grinding)
• oil (a little for the tawa; not in the source's list)

Method

1. Soak the millet, black gram and fenugreek together in water for four hours.
2. Grind them into a batter, stir in the salt and leave it to ferment for twelve hours.
3. Stir the fermented batter well.
4. For dosa, pour a ladleful onto a hot, lightly oiled tawa, spread it thin and cook until crisp underneath; fold and serve hot with chutney.
5. For idli, pour the batter into greased idli plates and steam until cooked through.