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1 cup sama ke chawal (barnyard millet)
½ cup sabudana
1/2 cup homemade curd
water for soaking
rock salt (sendha namak) to taste
In the same bowl, wash both, the sama ke chawal and sabudan and soak in enough water for 2-3 hours.
Drain and then grind in a wet grinder until it turns smooth. If needed add 2-3 tsp water for smoother grindling.
The consistency of the batter can be a bit coarse.
Cover & allow the batter to ferment overnight.
Before preparing the idli, add salt and the curds to the batter and mix well.
Heat water in a steamer.
Pour the batter in greased idli moulds.
Place in the steamer or electric cooker.
Steam the idlis for 8-10 minutes or till they are cooked.
Serve sama ke idlis hot or warm with coconut chutney.