By Devi Poojari
Soothing to the stomach and easy to digest, kodo millet or varagu is a gluten-free, nutrition-loaded dish to eat, while recovering from a fast.
½ cup kodo millet ¼ cup urad dal ½ cup rice 2 teaspoons poha 1 teaspoon fenugreek seeds 1 cup water ¼ cup boiled peas ¼ cup carrots, finely chopped 3 garlic cloves, minced 1 inch piece ginger, minced 1 tablespoon sesame seeds ¼ cup vegetable oil Salt to taste
Wash the grains and lentils and soak them along with the poha and fenugreek seeds, for six hours.
Drain and grind everything into a paste and add water to resemble the consistency of a thick batter.
Rest the batter for eight hours or overnight and allow it to rise.
When ready, add the vegetables, minced ginger-garlic and sesame seeds along with some salt to season.
If the batter seems too thick, add a bit of water to make it pourable into paniyaram moulds.
Heat some oil in a paniyaram kuzhi and spoon in the batter and cook on a medium-high heat for 3-4 minutes on each side.
Remove once browned on all sides and serve with sambar and chutney.