varagu kaara kozhukattai | kodo millet salt and spicy dumpling
Prep time
Cook time
Total time
Serves: 10
Base ingredent:
  • Kodo millet flour / Varau maavu - ¼ cup
To Temper:
  • Oil - 1 tsp
  • Mustard seeds/Kadugu - ¼ tsp
  • Urad dal/Ulundhu - ½ tsp
  • Channa dal/Kadalai parupu - 1 tsp
For flavor:
  • Onion - half big
  • Curry leaves - 5
  • Coriander leaves - 5 stalks
  • Green chillies - 2
  • Salt - ¼ tsp
  • Asafoetida/Perungayam - a pinch
  1. Take ¼ cup kodo millet / varagu flour in a bowl along with ⅛ tsp salt and mix well.
  2. Add water and mix so that it is moist and crumbled. Do not worry for lumps, as it will become soft once steamed.
  3. Finely chop half onion, few curry leaves and coriander leaves. For green chillies, remove the seeds and then chop finely, if you want to give for kids. If you want spicy, do not remove the seeds.
  4. In hot oil, add ¼ tsp mustard seeds/kadugu. Once spluttered, add ½ tsp urad dal and 1 tsp channa dal. Once slightly dal color changes, add chopped onion, green chillies, curry and coriander leaves.
  5. Add remaining ⅛ tsp salt and a pinch of asafoetida. Saute until onion starts to change color.
  6. Add moist and crumbled varagu flour and fry for 1 minute in medium flame until nice aroma wafts around.
  7. Transfer to bowl and allow it to cool. Once slightly warm to handle, roll into ball and press with fingers to make dumplings.
  8. Steam the dumplings in idli cooker(1/4th filled with water) for 10 mins. Once done, open and serve hot..
1.If you are using varagu arisi(the whole kodo millet) in place of flour, then just soak it for 30 mins and grind in mixie using equal amount of water and pour this in step 6 in place of crumbled flour. Stir well until it forms a whole mass. Then proceed from step 7.
2.Reduce or skip channa dal and urad dal if you don't like it. But, I love these dals and their flavors in my dumplings.
Recipe by My Healthy Kiddo at