Sama chawal, which is not actually rice but a seed, is a very popular ingredient in India. It is used in the recipes of many dishes that are consumed during the religious fasting season. Just like this Sama Chawal Idli or Vrat Ki Idli – a unique variation to the South Indian idlis. These are made without the regular rice, but with sama. Thus, a perfect choice of dish for your vrats or fasts and even on regular days. A vegan, gluten free and quite a nutritious recipe.
What is sama
Although you may come across this ingredient as sama chawal or sama rice in a lot of recipes, this is definitely not rice but is a healthy grain.
Known as barnyard millet or Japanese millet in English and vari, samo, sanwa, varai, swang or samwa in other regional Indian languages, these tiny round grains are brimming with health benefits. Also, a naturally fibre-rich, gluten free and vegan option.
This grain is grown in various regions of India, China, Japan and Korea, where it is suitable for both human consumption and as fodder for animals. The origin is believed to be as old as 2000 BC during the Jomon period in Japan.
Given its composition, it is best suited for making dishes that are apt during the vrat season in India. Like this Sama Chawal Idli, there are many other delicious dishes that can be prepared using sama. Apart from being an excellent source of fibre, sama is also rich in proteins, low in calories and is ideal for diabetics.
About Sama Chawal Idli
This Vrat Ki Idli is a fermented idli recipe with sama/vari rice or barnyard millet, which is a popular grain used during fasting in India. I have made these idlis many a times during my Navratri fasts as well, where I accompany them with a no onion, no garlic coconut chutney. This meal is tasty and filling too.
Apart from the samo or sama chawal, I have also added sabudana or sago/tapioca pearls in this Sama Chawal Idli recipe. Thus, these are not your usual idlis. So, you can’t really expect these to be soft and fluffy like the regular idlis. Not hard as well, just can’t be compared to the softness of the idlis made with rice and urad dal.
On my fasting days, I prefer to have something which is filling, yet light, healthy and energy giving. The Sama Chawal Idli is one of the best options then. The batter is kept overnight for fermentation. This imparts a pleasant aroma in it, the next day. For leavening, I add baking soda which makes the idli rise while steaming.
More on Sama Chawal Idli
There’s a variation that can be done to this Vari Rice Idli recipe by adding 1 to 2 tablespoons curd (yogurt), then adding the baking soda before making the idlis.
You can also make khatta dhokla with the same batter. To make dhokla, you’ll have to add ½ cup sour curd in the ground batter, stir well and allow to ferment overnight. Before preparing, add 1 teaspoon fruit salt (Eno) and keep the batter for steaming. You’ll have lovely dhoklas with this.
Since I don’t like the soapy aroma of baking soda in the Sama Chawal Idli, I always add less; that is, just about 2 pinches in the batter. If you are ok with it, you can even add ¼ to ½ teaspoon of baking soda.
In addition to this special idli, you can make a variety of other dishes with sama – Sama Kheer, Vrat Ke Uttapam, Sama Khichdi and even Sama Pulao. Also, if you are planning to keep fasts this time during Navratri, you can refer to this helpful compilation of Navratri Recipes and vrat rules.
FAQs
Less water in the water can be one of the reasons. The batter should have a medium consistency or slightly thick like an idli batter, but not very thick. Make sure to soak the sabudana too well. You can also increase the quantity of baking soda a bit for softer and fluffier idlis.
You can make these idlis without the baking soda too. However, in that case, idlis will be slightly dense but still taste good. If you can use fruit salt (Eno), it is also a substitute.
Yes, certainly you can do that.
More Fasting Recipes To Try!
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sama ke chawal ki idli
Vrat ki idli recipe – idli made without rice which you can make for fasting or for regular days too.
Prep Time 9 hours
Cook Time 10 minutes
Total Time 9 hours 10 minutes
Prevent your screen from going dark while making the recipe
Take both the sama ke chawal and sabudana in a bowl.
Rinse then well and soak in enough water for 3 hours.
Drain and then grind in a wet grinder.
No need to add any water as the sago grains absorb enough water to help with the grinding. But if you are unable to grind in your grinder then just add 2-3 tsp of water.
The consistency of the batter can be a bit granular.
Take the batter in a bowl and allow to ferment for 8-9 hours or overnight,
Before preparing, add salt to the batter and mix well.
Heat water in a steamer or an electric cooker.
Add the baking soda to the batter and stir well.
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 your favorite coconut chutney
This Sama Chawal Idli Recipe from the archives was first published in February 2013. It has been updated and republished in March 2024.
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