SAMAK IDLI/ SAMAK KI IDLI/ FASTING RECIPE

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SAMAK IDLI/ SAMAK KI IDLI/ FASTING RECIPE

In India, almost every day is the day of some deity or the other as the religious beliefs are so broad and strong here. Many people especially the women do fasting on these days. On fasting or Vrata days regular grains like wheat, rice and maize are prohibited to eat. So some special grains or flours are recommended to use to make different dishes. Samak is one of those grain. This is also known as samo, samvat or barnyard millet. People cook several dishes with this to eat on vrat days. This Millet is very healthy and beneficial for good health. Today I am going to share the Idli with samak flour. These instant steamed idlis are very light to digest and very appropriate on fasting days. I serve them with peanut chutney or the green chutney(without onion)

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Prep time – 10 minutes
Cook time – 10 minutes
Course – Breakfast/Main Course
Type – Fasting recipe
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Samak Atta/ Samak flour/Barnyard millet flour – 1 cup
•  Dahi/Curd – 1/2 cup
•  Water – 1 cup or as required to make the batter
•  Salt – To taste
•  Soda bicarb/ khane vala soda – 1 tsp

INGREDIENTS FOR TADKA/TEMPERING

•  Oil – 2 tsp
•  Mustard seeds – 1/2 tsp
•  Dry red chillies(chopped) – 2-3
•  Curry leaves – 1 spring

INSTRUCTIONS

1- Whisk the curd and add water. Add soda bi carb and mix well. Keep for 4-5 minutes

2- Add samak flour little by little and mix with a spoon to make a smooth batter. Add salt and mix well. Keep at rest for 3-4 minutes so that the samak flour absorbs the buttermilk

3- Oil the idli moulds and drop required batter into each and steam til perfection (it will take 5-10 minutes to each batch)

HOW TO TEMPER/TADKA

1- Heat oil in a tadka pan and add mustard seeds/rai. Allow to crackle and add red chillies and curry leaves

2- Pour the tadka over steamed idlis and enjoy with green chutney(without onion)

NOTES
* Soda bicarb can be replaced with fruit salt(eno salt) to raise the batter for instant idlis

* If you want to avoid the rising agent, you can keep the batter for a few hours or overnight to get a fermented batter

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