Varagu_Spicy_Bread

 #VaraguSpicyBread  #KodoMilletSpicyBread :

#Varagu Or #Varagarisi is called #KodoMillet in English.

It is called #Arka in Kannada and #Kodon or Kodri in Hindi.

The scientific name is Paspalum scrobiculatum.

#Varagu is gluten free and non acid forming food just like any other millet.

The nutrients present in 100 gm of varagu is as follows :

Protein 8.3 g, Fiber 9.0 g, minerals 2.6 g, Iron 0.5 mg and Calcium 27 mg.

To know further go to Kodo Millet.

Previously I have used onion and prepared spicy masala by sauteing the ingredients in a kadai.

Here I have just made a masala mix by combining all the ingredients in a blender and added it to make the dough.

The millet has to be soaked for a minimum of two hours before cooking to reap the complete health benefits. And also soaking the millet before cooking helps the body to absorb its nutrients well.

The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.

There are three stages involved in the making of spicy bread

1. Soaking and grinding :

#Varagu [ #KodoMillet ] has to be soaked for two hours. A small quantity of cooked varagu is required to make batter. The soaked varagu and cooked varagu are ground together using a mixer grinder into a smooth batter. The batter should be thick just like idli maavu consistency and transferred into a vessel. 

2. Fermentation of the batter :

Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. 

3. Combining fermented batter and ground masala to make the dough. Then steam cooking it in an idli pot.

Kindly keep in mind the time involved before beginning to make varagu [ Kodo millet ] spicy bread:

Soaking Time          : 2 hours

Fermentation Time  : 6 - 8 hours

Masala preparation  : 5 mins

Steam cooking time  : 15 - 18 mins

Ingredients :
1 cup	Varagu or Varagarisi [ Kodo millet ]
3 Tbsp	Cooked Varagu [ Kodo millet ]
1/2 Tsp	Salt [ adjust ]
5 Tsp	Sugar [ adjust ]
2 - 3 drops	Curd
1/4 Tsp	Baking soda
1/4 Cup	Carrot grated
1/4 Cup	Green gram sprouts [ optional ]
To Grind coarsely :
10 - 12	Black pepper
1 - 2	Green chilly
1 Tsp	Cumin seeds
1 Tsp	Fennel seeds [ saunf ]
1/2 Tsp	Coriander seeds
1/4 in. piece	Cinnamon
1	Star Anise
3	Cloves
8 - 10	Curry leaf
2 - 3 Tsp	Coriander leaf chopped
1 Tsp	Pudina dried [ Mint dried ]
1/4 Cup	Karpooravalli
2 - 3 pods	Garlic
1/2 inch	ginger
1/4 inch	turmeric tuber*

Gingelly oil [ sesame/til oil ]/ghee to apply

* If Turmeric tuber is not available then 1/4 Tsp of turmeric powder can be used.

The amount of curry leaf, coriander leaf, pudina and karpooravalli can be adjusted according to availability.

Method :

If I have planned to make spicy bread for breakfast, then I have to start the preparation the previous day evening itself.

 Previous Day Evening :

Take 1 cup of Varagu [ Kodo millet ]  in a big vessel. Rinse once with water and then add enough water to soak it.

Take 1 Tbsp of Varagu [ Kodo millet ] in a small cup and rinse once. Add 2 Tbsp of water.

Allow to stand for 1 hour. After an hour pressure cook using a cooker over high flame for a whistle and then reduce the heat and cook for 7 minutes. Open the cooker only after it ran out of steam.

After two hours combine soaked Varagu [ Kodo millet ] and 

cooked Varagu [ Kodo millet ] in a mixer grinder jar.

Grind into a smooth batter adding little water.

The batter should be of idli maavu consistency.

Transfer into a big vessel. 

There should be enough space above the surface of the batter 

as the volume would increase due to fermentation.

Add sugar, salt and curd. 

Mix well and close the vessel with a lid. 

Keep the vessel at a warm place in the kitchen to aid the fermentation.

The next day morning :

In the morning the batter would have fermented and raised up in volume.

Take all the ingredients necessary to make spicy masala in a mixie jar.

Grind coarsely and transfer into the vessel containing varagu batter.

Add grated carrot and green gram sprouts also into the vessel.

Mix well and adjust salt.

Add baking soda and crushed black pepper. Mix well.

Steam cooking :

Grease shallow plate/container with oil.

Pour in prepared dough into the greased plate/container till 3/4 of its height and tap gently to evenly spread the dough.

Heat Idli pot with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli pot.

Place the plate containing dough over the steamer plate inside the idli pot.

Close the idli pot and cook for 12 - 15 minutes.

After 14 minutes insert a clean and dry knife from the top through the bread. 

If the knife comes out clean then the bread is ready.

Take out the plate from the idli pot.

If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.

The time taken to cook the dough depends on the volume of the dough filled in the plate/container.

In the same way steam cook rest of the dough in batches.

Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.

Wait for five minutes to cool down considerably.

Cut into pieces.

Tasty N spicy Varagu spicy bread is ready to relish.

Enjoy your breakfast!!

No need of any side dish or chutney.

It can also be enjoyed either hot or cold as an evening snack with hot coffee.

Note :

Heat a kadai with a teaspoon of gingelly oil [ til/sesame oil ].

Crackle mustard seeds once oil starts fuming and add teared curry leaves, immediately turn off the stove.

Pour the tempering over the prepared varagu spicy bread to enhance its flavor a little bit more!!

You might also like to try

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Kuthiraivaali Spicy bread [ Barnyard millet bread ]	Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]	Samai Methy Pancake [ Little millet methy pancake ]

For other Varagu Recipes

Varagu - Kodo Millet Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes