Description
Learn how to make super soft, spongy Samak Rice Idlis along with a delicious Vrat-Friendly Coconut Chutney for Navratri fasting! Made using barnyard millet (vrat ke chawal), this steamed recipe is healthy, light on the stomach, and virtually oil-free.
Video Timestamps
00:00 – Introduction & Soaking Samak Rice & Sabudana
00:25 – Grinding the Idli Batter with Curd
01:00 – Adding Rock Salt & Resting Batter
01:15 – Preparing the Coconut Chutney
02:11 – Tempering (Tadka) for Chutney
03:05 – Greasing Moulds & Preheating Steamer
03:28 – Adding Eno & Filling Idli Moulds
03:59 – Steaming the Idlis
04:22 – Cooling, Demoulding & Texture Reveal (Soft & Spongy)
Ingredients List
For the Idli Batter:
Samak Rice (Barnyard Millet / Vrat ke Chawal): 1 cup (washed & soaked for 3 hours)
Sabudana (Tapioca Pearls): 1/4 cup (washed & soaked for 3 hours)
Dahi (Yogurt/Curd): 1/2 cup
Sendha Namak (Rock Salt): 1 tsp (or to taste)
Eno Fruit Salt: 1 sachet (~1 tsp) + a splash of water to activate
Oil/Ghee: for greasing the idli moulds
For the Coconut Chutney:
Fresh Grated Coconut: 1 cup
Roasted Peanuts: 2 tbsp
Ginger: 1 inch piece (crushed)
Green Chillies: 2
Sendha Namak (Rock Salt): 1/2 tsp
Fresh Lemon Juice: 1 tbsp
Water: 1/2 cup (added in two parts: 1/4 cup + 1/4 cup)
For the Chutney Tadka (Tempering):
Peanut Oil or Desi Ghee: 1 tsp
Jeera (Cumin Seeds): 1/2 tsp
Curry Leaves: 10–12
Dry Red Chilli: 1 (optional for fasting)
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Please watch: "Burhani Raita Recipe | Authentic Hyderabadi Garlic Raita"
https://www.youtube.com/watch?v=rrxHr8ncImg
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