Sama Ke Chawal (Barnyard Millet) Idli
A gluten-free and nutritious twist on the classic idli, made with barnyard millet (sama ke chawal) and served with sambar and chutney.
Ingredients
- 2 cups Sama Ke Chawal (Barnyard Millet)
- 1/2 cup Urad Dal (Split Black Gram)
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 3 cups Water
- 4 cups Sambar (Vegetable Stew)
- 1 cup Coconut Chutney
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak sama ke chawal, urad dal, and fenugreek seeds separately in water for 4-5 hours.
- 2Grind the soaked dal into a smooth paste using a blender. Grind sama ke chawal coarsely.
- 3Mix both ground ingredients along with salt and some water to form a batter of idli consistency. Ferment the batter overnight or for at least 8 hours.
- 4Grease idli molds and pour the batter into them.
- 5Steam the idlis for 15-20 minutes or until they are cooked through.
- 6Serve hot idlis with sambar and coconut chutney.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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