VARAGU (KODO MILLET) MORAPPAM / VARAGU MOR APPAM (KERALA STYLE)

Varagu or varagu arisi named Kodo millet in english is a healthy substitute for rice. This varagarisi can be substituted for all recipes  which is done  by rice.

INGREDIENTS:

For the batter:
Varagu (Kodo millet) OR Any millet - 1 1/2 cups
Urad dhal - 1/2 cup
Gram dhal (kadalai paruppu) - 1 teaspoon
Methi seeds - 1/2 teaspoon

Javvarisi OR Poha - 2 tablespoons

Curd - 1/4 cup

Fried mor milagai powder - 2 teaspoons (optional)

Salt - to taste

Oil - for frying
To temper: 

Scraped coconut - 1/4 cup 
Mustard seeds – 1/8 teaspoon 
Urad dal split - 1/4 teaspoon
Curry leaves - finely cut - a sprig
Green chillies – finely chopped – 1/2 teaspoon 
Oil – 1 teaspoon

METHOD:

Soak rice, methi seeds, javvarisi and dhals in water for 3 hours. (If using poha, soak it separately for half an hour.) Grind it to a thick batter. Add salt. Allow it to ferment for 5-6 hours. 

Fry some mor milagai in oil until dark brown,  crush coarsely with  your hands OR powder  in a mixie and keep aside. 

Just before making the morappams, add curd, mor milagai powder (if using) and mix well. 

In a kadai, pour little oil, add mustard seeds, urad dal, and when they turn golden brown, add curry leaves, green chillies and scraped coconut fry for a minute and add to the batter. Mix well.

Heat a paniyaram mould, drop in a spoon of oil and pour the batter in each dent, little more than 3/4th. Simmer the stove, cook covered for 2 minutes, turn to the other side and fry unitl golden brown. Cook until crispy. Take it out from the mould with the help of the stick. Serve hot with chutney , Dosa molagaa podi or anything of your choice. 

Variations:

1. This can be done using the batter alone. (for small children)

2. This can be done using finely chopped onions, carrots, cabbage etc. After tempering, saute onions and finely chopped vegetables for two minutes and then follow the other steps.