Sama Chawal Idli | Vrat Ki Idli | Vari Rice Idli

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

Steps

Soaking Barnyard Millet & Sago

1. Put the sama ke chawal and sabudana together in a bowl.
2. Rinse both thoroughly and soak in enough water for 3 hours.
3. Press a few sabudana pearls; they should mash easily. If their centers are still hard, soak longer, adding water if necessary, for a few more hours until thoroughly softened.

Making Batter

1. Drain away all the water very thoroughly, then grind the millet and sabudana in a wet grinder or mixer-grinder.
2. There is no need to add water, since the soaked sago has absorbed enough for grinding. If your grinder cannot process it, add just 2 to 3 teaspoons water.
3. The batter may be a little granular or slightly coarse.
4. Put the batter in a bowl and leave it to ferment for 8 to 9 hours or overnight.
5. Before preparing the idli, thoroughly mix salt into the batter.

Steaming

1. Heat water in a steamer or electric cooker, using as much as needed in the steamer, electric cooker or Instant Pot.
2. Stir the baking soda into the batter thoroughly.
3. Use greased idli moulds and pour the batter into them.
4. Put the moulds in the steamer or electric cooker.
5. Steam for 8 to 10 minutes or until the idli are well cooked.
6. Accompany the hot or warm sama ke idli with your favorite coconut chutney.