During Navratri, many people in India observe fasting where they avoid consuming grains and lentils. Samak rice (also known as barnyard millet or Sama ke chawal) is a popular choice during this period as it isn’t technically a grain and is allowed during fasting. Here’s a healthy and tasty recipe for Samak Rice Idli, perfect for the fasting period.
- 1 cup Samak rice (barnyard millet)
- ¼ cup Sabudana (sago/tapioca pearls)
- ½ cup plain yogurt or curd (preferably sour)
- Rock salt (sendha namak) to taste
- ½ tsp black pepper powder (optional)
- ½ tsp cumin seeds (optional)
- Water as needed
- 1 tsp fruit salt or Eno (for fermentation)
- Preparation: Soak the Samak rice and Sabudana in separate bowls for about 4-5 hours or overnight.
- Grind: Drain the water and grind the Samak rice and Sabudana together with the yogurt. Add a little water as needed to make a smooth batter. The consistency should be similar to regular idli batter.
- Fermentation: Transfer the batter to a bowl, cover it, and allow it to ferment overnight or for at least 6-8 hours. Since it’s a fasting recipe, the fermentation might not be as pronounced as regular idli batter. If the weather is cool, place the batter in a warm place for better fermentation.
- Seasoning: After fermentation, add rock salt, black pepper, and cumin seeds to the batter and mix well.
- Cooking: Just before you’re ready to make the idlis, add the fruit salt or Eno to the batter and mix gently until combined. Pour the batter into greased idli molds.
- Steam: Place the idli stand in a steamer or pressure cooker (without the weight) filled with some water. Steam the idlis for 10-15 minutes on medium heat. A knife or toothpick inserted in the idli should come out clean when they’re done.
- Serve: Allow the idlis to cool slightly before removing them from the molds. Serve the Samak Rice Idlis with green chutney or coconut chutney suitable for fasting.
Enjoy your delicious and healthy Navratri special Samak Rice Idli! Remember, the key to a good idli is the fermentation process, so ensure the batter ferments well.