Super soft mini millet idlis ..... Homemade is best. Here I have used kodo millets which are easy and great to substitute for rice . Dishes prepared with this millet gives almost the same texture except for the pale colour esp when used to prepare idlis or dosas .

In India, there are five types of millets which are considered staple – Jowar or Sorghum, Ragi or Finger Millet, Korra or Foxtail Millet, Sama or Little Millet and Kodo or Arke Millet. While all millets compete at an equal stage when it comes to nutritional content, there are many variations in terms of other components.

Kodo, Koda or Arke millet that goes with the botanical name Paspalum scrobiculatum is a drought-tolerant annual plant that is cultivated extensively in India, Nepal, Vietnam, Philippines, Indonesia and West Africa. Kodo millet grass reaches up to four feet tall, sporting slender leaves at 20 to 40 cm in length requiring very little water to grow.

Check out more kodo millet recipes from this blog .

Recipe

• 2.5 cups varagu ( Kodo ) millets , 

• 1 cup Udad dal , 

• 1/4 cup thick or medium poha . 

• wash millets well and soak separately or together with Udad dal for 4 hours , 

• soak poha ( aval ) 30 minutes before grinding after washing well . 

• Grind all together either in mixie or grinder with very little water to a smooth batter . 

• Ferment overnight without adding salt . 

• Prepare idlis after adding salt to batter , ( mix gently . )

•  note ... I did not add methi seeds ( optional ) . 

• I grind in mixie always as I make small batches of batter .

Properties of Kodo millets:

It may have antioxidant properties. ...

It may lower blood glucose levels. ...

It may lower blood pressure. ...

It may have anti-allergic properties. ...

It may be able to halt the abnormal growth of cells. ...

It may have the ability to reduce abnormally high lipid levels. ...

It may have antibacterial properties.