sama ke chawal ki idli or vrat ki idli – sharing a unique idli post made without rice which you can make for fasting or for regular days too.
this is a fermented idli made from sama, samo, samvat or vari rice which is a millet grain used during fasting in india. i had made the idlis yesterday on the first day of navratri fasts. accompanied the idli with a no onion no garlic coconut chutney.
apart from sama ke chawal (barnyard millet) i have also added sabudana (tapioca pearls). these idlis are not like the regular idlis, but for fasting they are good. so don’t expect them to be soft and fluffy like regular idlis. i am not saying they are hard. they were soft but don’t compare the softness with the idlis made from rice and urad dal.
on fasting days i prefer to have something light and healthy. so made these idlis. the batter is allowed to ferment overnight. there is a pleasant sour aroma the next day in the batter. to leaven i have added baking soda which does help in making the idlis rise while steaming.
a variation of these vrat ki idlis would be to add 1 to 2 tbsp yogurt and then add the baking soda before making the idlis. with the same batter, even khatta dhokla can be made. for making dhoklas, stir in about 1/2 cup sour yogurt in the ground batter. leave to ferment overnight. before preparing, add 1 tsp eno or fruit salt and steam the batter to make dhokla.
to make these idlis, i just added about 2 pinches of baking soda in the batter. since i don’t like the soapy aroma of baking soda, i always add less. if you don’t mind, then you can easily add 1/4 to 1/2 tsp baking soda.
other recipes you can make from sama ke chawal are vrat ke uttapam and sama ke chawal ka pulao. if you are planning to keep navratri fast then you can refer this detailed post on navratri recipes and vrat rules.
sama ke chawal idli recipe details below:
- 1 cup sama ke chawal (barnyard millet)
- ½ cup sabudana (tapioca pearls)
- 2 pinches of baking soda
- rock salt as required
- soak for 2-3 hours.
- water for soaking
- take both the sama ke chawal and sabudana in a bowl.
- rinse then well and soak in enough water for 3 hours.
- drain and then grind in a wet grinder.
- no need to add any water as the sago grains absorb enough water to help with the grinding. but if you are unable to grind in your grinder then just add 2-3 tsp of water.
- the consistency of the batter can be a bit granular.
- take the batter in a bowl and allow to ferment for 8-9 hours or overnight,
- before preparing, add salt to the batter and mix well.
- heat water in a steamer or an electric cooker.
- add the baking soda to the batter and stir well.
- pour the batter in greased idli moulds.
- place in the steamer or electric cooker.
- steam the idlis for 8-10 minutes or till they are cooked.
- serve sama ke idlis hot or warm with your favorite coconut chutney