Samak Rice Idli
- Prep Time: 10 minutes (2 hours for soaking)
- Cook Time: 15 minutes
- Total Time: 25 Minutes
- Cuisine: Indian
- Diet: Vegetarian
Description
Soft, light, and gut-friendly — Samak Rice Idly is perfect for vrat days or post-festive light meals. It’s gluten-free, easy to digest, and rich in fibre, making it a great substitute for regular rice idlis.
Ingredients
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Samak rice (barnyard millet) – ¼ cup (soaked for 2–3 hours)
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Curd (whisked) – 2 tbsp (use fresh, not sour)
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Water – as needed for batter consistency
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Sendha namak (rock salt) – to taste
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Ghee – a few drops (for greasing idli moulds)
Instructions
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Soak & Grind: Soak samak rice for 2–3 hours. Drain and grind into a slightly coarse paste with a little water.
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Prepare Batter: Mix the paste with curd, add water gradually to get medium-thick batter (like normal idli batter). Add salt. Rest for 15–20 minutes.
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Steaming: Just before steaming, mix in fruit salt/Eno and gently fold.
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Grease & Steam: Grease idli moulds with ghee. Pour batter and steam for 10–12 minutes on medium flame until cooked.
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Serve: Let cool for 2–3 minutes before unmoulding.
Nutrition
- Serving Size: 1
- Calories: 190 Kcal
- Fat: 3.5 g
- Carbohydrates: 34 g
- Protein: 4.2 g
