Sama rice Idli or vrat ki idli

4.55 from 11 votes

Sama rice Idli or vrat ki idli

Anyone craving for light and fluffy steamed Idlis for breakfast? Then try out this Sama Rice Idli or Vrat Ki Idli. These protein-rich and gluten-free idlis are a healthier alternative to traditional idli. Super moist, full of flavor, and amazingly delicious! This is my go-to recipe and a staple in my house during the fasting period.

Prep: 10

Cook: 10

Rest: 2

Total: 2 20

Course: Sides, Snacks And Appetizers

Cuisine: Indian

Servings: Idlis

Calories: 56kcal

Author: Ruchi

Ingredients

1 cup Sama Rice
½ cup Thick yogurt
1 tablespoon Unsweetend desiccated Coconut
1 tablespoon Lemon Juice
1 teaspoon Roasted cumin seeds (optional)
½ teaspoon Crushed red chili flakes
2 tablespoons Finely chopped Carrots (omit if you do not eat in vrat)
½ teaspoon Citric acid
½ teaspoon Eno (fruit Salt) or 1.5 teaspoon baking powder (see notes above)
Salt to Taste (Sendha Namak)
Oil to Grease idli moulds

US Customary - Metric

Instructions

Rinse sama rice or barnyard millets thoroughly under running water. Transfer sama rice to a bowl and add enough water to soak the rice. Soak for 2 hours.
After the soak cycle is over, drain and transfer it to a food processor.
Add the rest of the ingredients coconut, yogurt, lemon juice, carrots, and spices into the food processor.
Pulse until smooth.
Heat water in a steamer pan. Lightly grease the idli molds.
Just before pouring the idli batter into the molds, add citric acid and ENO to the batter and whisk for 2-3 minutes until combined and frothy.
Spoon the sama rice batter into the greased idli molds.
Transfer the filled molds to the steamer pan, cover with the lid, and steam-cook for 6-7 minutes.
After the cooking time is over, insert the toothpick and check. The toothpick should come out clean.
Carefully remove the hot idli molds from the steamer pan. Allow it to cool for a few minutes. Use the back of the spoon to gently remove the idlis from each mold.
Serve hot with coconut chutney.

Nutrition