Monday, June 8, 2015

Urad and Varai Idly.


Urad and Varai Idly .... with Raw Mango Coriander Coconut Roasted Gram Chutney and Masala Tea ..........


** Note : The recipe for Urad and Varai Idly is same as that of our Urad Rice Idly. Only the variations change a bit. It is also steamed in similar way .. in moulds, jackfruit leaves basket, steam flat vessel etc. Serve the Idly with chutney or sambar. The varai Idly can be served during fasts too. 












Varai / Indian Barnyard Millet is a kind of rice which is very fine and of small particles, almost like a coarser semolina. It is consumed by people who are on Vrat days for fasting. It is also known as Vari, Bhagar, Sama or Saame millet. In the west it is called 'Samo' or 'jungle rice'. These are cooked in similar ways to rice. It can be cooked like, rice, upma, sevai, pulav, khichdi, Idly in similar method by just replacing rice to varai.


Method : Soak 1 cup of Urad dal in plenty of water for about 3-4 hrs. Drain and grind to a smooth paste. Soak 2.5 cups of Varai for 1 hour, drain well and add to the urad dal paste. Add salt to taste and mix well. Leave aside to ferment overnight of 8-10 hours.


Beat well pour in the prepared moulds and steam for 30-40 minutes. Remove let cool a bit and serve with chutney or sambar.

** Note :   For the recipe of  Raw Mango Coriander Coconut Roasted Gram Chutney ....... here is the link ..............

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