Sama Chawal Idli | Vrat Ki Idli | Vari Rice Idli
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4.7
21 reviews
Excellent
Sama Chawal Idli | Vrat Ki Idli | Vari Rice Idli
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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.
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Ingredients
- 1 cup sama ke chawal (barnyard millet)
- ½ cup sabudana (tapioca pearls)
- 2 pinches baking soda
- rock salt (edible and food grade) as required
- water - as required, for soaking
Instructions
Soaking Barnyard Millet & Sago
- 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.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
1g
(2%)
Sodium
203mg
(8%)
Potassium
0.03mg
(0%)
Fiber
1g
(4%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.03mg
Vitamin B3 (Niacin)
1mg
Vitamin C
0.3mg
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Magnesium
22mg
Phosphorus
74mg
Zinc
1mg
Nutrition Facts
Serving: 9Barnyard Millet Idli
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 203mg | 8% |
| Potassium | 0.03mg | 0% |
| Fiber | 1g | 4% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin C | 0.3mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
| Magnesium | 22mg | 6% |
| Phosphorus | 74mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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