Sama ke Chawal ki Idli | Vrat ki Idli | Vari Rice Idli
Ingredients
- 1 cup sama ke chawal (barnyard millet)
- 1/2 cup sabudana (tapioca pearls)
- 2 pinches of baking soda
- rock salt (suitable for eating and meals grade) as required
- soak for 2-three hours.
- water for soaking
Instructions
- Take Sama ke chawal and sabudana in a bowl.
- Rinse then properly and soak in sufficient water for three hours.
- Drain after which grind in a moist grinder.
- not want to use any water because the sago grains soak up sufficient water to assist with the grinding. But if you are not able to grind on your grinder, then simply upload 2-three tsp of water.
- The consistency of the batter may be a piece granular.
- Take the batter in a bowl and let to ferment for eight hours or overnight,
- Before preparing, upload salt to the batter and blend properly.
- Heat water in a steamer or an electric powered cooker.
- Add the baking soda to the batter and stir properly.
- Pour the batter into greased idle moulds.
- Place inside the steamer or electric powered cooker.
- Steam the idli for 8-10 mins or until they are cooked.
- Serve sama ke idli warm or heat together along with your favored coconut chutney
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