VRAT KI IDLI |UPWAS IDLI| उपवासाचीइडली
Do you shudder at the thought of fatty, starchy food made fast days. Lat us make some thing light and fluffy. Farali idlis are a nice twist to the typical fasting food . Make the idlis(steamed rice cakes) of Sanwa millet also called the barnyard millet, bhagaar or sama ke chawal.
These are quick cooking and the soaking time is also only 20 to 30 min. Also they turn out to be so soft and fluffy. Do try out the combination of Upwas chutney included here.
PORTION SIZE( 5 Parathas )
Cook Time : 15min
Prep Time : 35 min
INGREDIENTS
(MAKES 16 IDLIS)
UPWAS IDLI
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BARNYARD MILLET/ 1C
SAMA KE CHAWAL/ BHAGAR
SAGO 1/4 C
FRESH CURD 1C
ROCK SALT ½ TSP
REGULAR SALT(OPTIONAL) ½ TSP
SODA/ENO FRUIT SALT ½ TSP
UPWAS CHUTNEY
(MAKE 1 C CHUTNEY)
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COCONUT ½ c
GREEN CHILIES 2-4
CORIANDER LEAVES ½ C
LIME JUICE ½ TSP
SUGAR 1 TSP
SALT ½ TSP
ROCK SALT ½ TSP
FOR TEMPERING
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GHEE 1 TBSP
JEERA SEEDS ½ TSP
Instructions
Step 1
Farali idli is a light fluffy and very tasty to eat. Serve them with green coriander and coconut chutney which is Sweet and sour in taste. If you do not if you cannot have coriander for fast .can just you can skip the coriander and make it only coconut chutney.
Step 2
In a mixer jar take one cup of varai, or sama ke chawal. Add one ¼ C of Sabudana or Sago. Add 1 tsp of rock salt /salt. Add 1 tsp of sugar. Grind into a course mixture. Pour the mixture into a mixing bowl.
To this add 1C of Yoghurt. Add 1/2 cup and mix it nicely. The consistency of the batter should be like that of Idli batter. Now cover and rest for 30 minutes.
Step 3
In a small bowl take 2 tbsp of water add ½ tsp of to it and mix propery with fingers. Now add this soda water to the batter and mix thoroughly so that the soda gets evenly distributed.
Step 4
Now grease idli moulds and add two dollops of batter in each idli mould. When all the moulds are filled, tap the idli stand 2-3 time. This will even off the batter and remove any air bubbles if present.
Step 5
Now steam the idlis in a cooker for 10-12 min. Allow to stand in cooker for 5 min and then allow to cool.
De-mold the idlis and check out the texture it is so soft and spongy.
Step 6
To make the upwas chutney
In a mixing jar add 1/2c of freshly grated coconut, add 2-3 chillies, ½ c of coriander leaves some salt , rock salt and sugar, 1 tbsp of roasted groundnut powder and some lime juice.
Step 7
Now temper the chutney
In a tempering wok add 1 tbsp of ghee, when it get heated add ½ tsp of cumin seeds or jeera
When they splutter add this tempering to the chutney. And your tangy green chutney is ready to be enjoyed with this vrat ki idli.
Video Instructions
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