Sama rice, also known as barnyard millets is a gluten-free grain that behaves like rice and is perfect as a fasting ingredient.
In various regional languages, sama rice is called – samai seeds, moraiayo, mordhan, Bhagar, small millets or Kuthiraivali.
vrat ki idli recipe
INGREDIENTS
Sama chawal – 1 cup (soaked for 2 hours)
Tapioca pearls – ¼ cup (soaked for 2 hours)
Curd/ Yogurt – ¼ cup
oil – 1 tsp
ENO – 1 tsp
rock salt /sendha namak
vrat ki idli recipe
METHOD
Wash and soak samak and sabudana separately in enough water for 2 or 3 hours.
Now drain all the excess water and grind both with yogurt and make a coarse batter like idli batter.
don’t add water while grinding . Transfer the batter in a bowl.
Add salt + oil and mix the batter well .
let the batter rest for 10 mins .
Boil enough water in the idli steamer and grease the idli mould with oil.
Just before pouring the idli batter into the molds, add eno to the batter and whisk for 2 – 3 minutes until well combined and frothy.
Spoon the sama rice batter into the greased idli moulds.
Transfer the filled moulds to the steamer pan, cover with the lid, and steam-cook for 10 minutes.
After the cooking time is over, insert the toothpick and check. The toothpick should come out clean.
Carefully remove the hot idli moulds from the steamer pan. Allow it to cool for a minute.
Use the back of the spoon to gently remove the idlis from each mold.
Serve hot with coconut chutney.
NOTE – The batter of this idli should not be very thick or thin ,as the sama and sago swell up while steaming or cooking. The idli may become hard if you use very thick batter.
don’t skip adding oil ,else the idli will be very dry in texture .
Same batter we can make dhokla
vrat ki idli recipe
VRAT KI CHUTNEY
½cup coconut Fresh
¼ cup peanut
2 tbsp coriander leaves
1 or 2 green chilli
sendha namak
1 tbsp curd
water to grind
2 tsp ghee + ¼ tsp jeera + few curry leaves to temper
METHOD
Take all chutney ingredients in the grinder and make smooth paste by adding very little water as required.
Transfer it to a bowl.
Heat the ghee in a small pan on medium heat.
Once hot add cumin seeds and let them sizzle.
Add curry leaves and give a stir .
Immediately add this tadka to the chutney. Mix well.
