Sama Chawal Idli or Vrat Ki Idli is a unique variation to the South Indian Idli. These are made without the regular rice and lentils, but with Sama also known as Barnyard Millet in English. Thus, a perfect choice of dish for your vrats or fasts and even on regular days. A vegan, gluten free and quite a nutritious recipe.
Take both the sama ke chawal and sabudana in a bowl.
Rinse then well and soak in enough water for 3 hours.
Press a few sabudana pearls and they should get mashed easily. If the center feels hard, they need to be soaked for more time. So add water if required and soak for a few more hours, until the sabudana has softened well.
Making Batter
Drain all the water very well. Then grind the sama chawal and sabudana in a wet grinder or mixer-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 to 3 teaspoons of water.
The consistency of the batter can be a bit granular or slightly coarse.
Take the batter in a bowl and allow to ferment for 8 to 9 hours or overnight,
Before preparing, add salt to the batter and mix well.
Steaming
Heat water in a steamer or an electric cooker. Add water as needed in the steamer or electric cooker or instant pot.
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 idli for 8 to 10 minutes or until they are cooked well.
Serve sama ke idli hot or warm with your favorite coconut chutney
Notes
Make sure that the sabudana (sago) is soaked well. Depending on the quality the sago may take more time to soak and soften. After a three hour soaking period, if the sabudana still feels hard, when you press it, soak for a further a couple of hours adding more water if needed; until the sago has softened really well.
Do not make a very thick batter. The batter can be similar to that of the idli batter consistency.
If you prefer, you can increase the amount of baking soda by ¼ to ½ teaspoon.