Varagu Pesarattu | Kodo Millet Pesarattu | Easy Breakfast Recipes

Varagu Pesarattu | Kodo Millet Pesarattu | Easy Breakfast Recipes

Varagu Pesarattu, Kodo Millet Pesarattu, Millets Pesarattu, Kodra Moong Dal Cheela (Chilla) is healthy, gluten-free alternative to regular Pesarattu made using rice and green gram (moong dal). This pesarattu recipe is without rice and we are replacing rice with kodo millet also known as varagu in tamil, kodra or koden in hindi, in telugu,harka in Kannada, koovaragu in malayalam, kodra in marathi, punjabi, gujarati, kodo in bengali, kodua in oriya languages.

Pesarattu is full of protein and very filling breakfast a good way to start the day and making with millets makes it more healthy and it's also almost instant if we ignore the soaking part which doesn't require much effort from us right? Just grind the batter and immediately we can start making pesarattu dosa, will good option for weekdays breakfast, know more about millets here.


If you wish you can also add filling of upma to a wholesome and authentic MLA pesarattu but since DH doesn't like upma I don't do that, if you want to add upma then check recipe here. Pesarattu taste yum even without upma too as we have onion, cumin sprinkled so you can skip upma filling too without much worry and enjoy pesarattu as breakfast or even dinner. Try to use freshly crushed or powder cumin for extra flavors. I always roast cumin while heating tava for roast and quickly crush cumin with roller pin.


If you can serve this dosa with allam pachadi (ginger chutney) or any other chutney, sambar of your choice too it's goes well with anything or have it with jaggery like I do :) Enjoy the millets benefits with this easy way. You can also check other millets recipes like mixed millets energy mix (sathu maavu), barnyard millet (kuthiravali) pulao, barnyard millet (kuthiravali) peanut rice, amaranth flour halwa.


You can also check other Dosa/Adai recipes



Kodo Pesarattu | Varagu Pesarattu Recipe

Gluten-free, vegan, healthy dosa made with kodo millet and green gram.
Author: Category: Breakfast Cuisine: South Indian
Prep Time: Cook Time: Total Time:


  • 1/2 Cup - Kodo/Varagu/Kodra
  • 1/2 Cup - Green Gram/Moong Dal
  • 1/4 tsp - Fenugreek Seeds/Methi
  • 4 - Green Chilies
  • 2 Sprigs - Curry Leaves (optioal)
  • 1 tsp - Cumin Seeds
  • 1/2 tsp - Chopped Ginger
  • 1/2 Cup - Water (add more if required)
  • A Pinch - Cooking Soda
  • To Taste - Salt
  • To Cook Dosa - Oil/Ghee
  • 1 Medium - Onion
  • 1 tsp - Cumin Powder


  1. Soak moong dal (green gram) and koda/varagu for 3 to 4 hours or over night and rinse 3-4 times in water, grind with green chili, ginger, curry leaves, cumin seeds, methi seeds to smooth paste using little water to get dosa batter like consistency or pouring consistency, mix salt, soda (if using) and keep aside.
  2. Kodo-Pesarattu-Varagu-Pesarattu
  3. Finely chop peeled onion and mix together with fresh cumin powder (you can also add 1 finely chopped green chili), keep aside.
  4. To prepare pesarattu, heat a tava and pour 1 ladle or 1/2 cup of batter, spread in circular motion to make like dosa. Drizzle oil or ghee over edges, cover dosa and cook for 1 minute in high to medium flame. Remove cover and check if pesarattu is cooked if not, cover and cook again for 30 secs to a minute.
  5. Sprinkle 1/2 tbsp to 1 tbsp of onion mix in center and fold it. You can also apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.
  6. Kodo-Pesarattu-Varagu-Pesarattu

Serve hot with allam pachadi or other chutney.

  • This batter is lighter than regular pesarattu made with rice, so it's gets cooked faster and also becomes crispy
  • If you want you can adding chopped onion in batter and then make pesarattu or you can void onion all together.

Enjoy this healthy, vegan (since I used oil to cook), gluten-free pesarattu with allam pachadi or any other chutney, jaggery if you prefer and a cup of tea/coffee.


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