“Urad Dal-Varai Idly (Black Gram Dal- Indian Barnyard Millet Idly)” served with Raw Mango- Coriander- Coconut- Roasted Gram Chutney and Masala Chai (Tea) ... Idlies are always a delight to relish for breakfast or as a meal dunked in equally delicious chutney or sambar … Varai, a millet is a common ingredient used in preparation of food during upwas/ fasting in GSB Konkani Saraswat homes … Idly is the most preferred one followed by dosas. Shevai etc. try these spongier- healthier idlies and enjoy with family and friends ..... Yummilicious …
** Varai, is one of most common millet used in Konkani Saraswat meals especially so in preparation of Idly, dosa, shevai etc. The most important aspect of varai/ Indian Barnyard millet is, it is considered healthier option than rice and again the same can be served during fasts/ upwas too. Indian Hindus usually observe fasting on Ekadashi and certain other festive days keeping to consuming either only fruits and milk through the day or having a one meal day that restricts Onion- Garlic- Non.Veg, Rice and a few other items as per the rituals followed by that particular community. Again, having said this I must mention that in GSB community this dish is consumed as upwas meal.
** The recipe for Varai Idly is same as that of our Urad- Rice Idly, with minute difference. Here you just need to replace rice with the same making a few variations in addition of quantity. Varai needs to be added on slightly lesser in quantity than rice as their final results vary if added in same proportion making Idly hard textured. Steaming and other process are in similar, so are the molds that can be used in preparation., ie. You can use vati, flat plate, prepared jackfruit leaves basket, round vessel, tumblers, mudo etc. Serving the same too is followed in similar pattern as that of any other idly like coconut chutney, dal, or sambar, chutney podi or any other curry.
** Here is my recipe for “Urad Dal-Varai Idly (Black Gram Dal- Indian Barnyard Millet Idly)” which I learned from my Amma, try it, tastes fantastic …
** Ingredients :
Urad dal/ Black Gram Dal : 1 cup
Varai/ Indian Barnyard Millet/ Sama : 2.5 cups
Salt/ Namak/ Meeta : to taste
** Wash well and soak Urad dal/ Black gram dal in plenty of water for about 3-4 hrs. Drain, rinse well and grind to a smooth fluffy paste in a wet grinder or mixer grinder using about 1 to 2 cups of water (as is required).
** Soak Varai/ Indian Barnyard Millet/ Sama for 3-4 hours, drain well and add to the ground urad dal batter. Mix well with hand for a few minutes evenly, this helps in proper fermentation. Lastly add salt to taste on top of the batter without mixing it, cover and keep it aside for fermentation overnight or for 8-10 hours.
** After fermentation/ next day the batter will have risen, just mix the batter well gently to get a even texture. Avoid beating the mixture as this will release the aeration within which will then not give you spongy idly, so be careful.
** To Prepare the Steamed Idly/ Idlies: You may choose any type of mold you prefer like Vati/ or dented semi circular one (I have used it here) or even pour a batter in a large round tin/ plate which is referred to as ramdan in Konkani and tatte Idly in and around Mangalore or even use prepared jackfruit leaf molds for steaming.
** Add batter only to ¾ level in chosen mold and steam for about 5 minutes on high heat, then lower the heat and steam for about another 15 minutes. Remember to apply oil on inner side of molds before adding in batter to ensure that the Idly comes out cleanly in one go without crumbling once the Idly is steamed and cooled a bit.
** “Urad Dal-Varai Idly (Black Gram Dal- Indian Barnyard Millet Idly)” is done and ready to be served. Always serve Idlies hot with chutney or sambar or any other side dish of your choice. In my home we enjoy idlies served either way ie for breakfast or meals, and usually if served for breakfast I prefer with chutney and if for meals then sambar or any curry and all the combinations have their own appeal when relished. Here, I served them with "Raw Mango- Coriander- Coconut- Roasted Gram Chutney and Masala Chai (Tea)" for breakfast and it was a wonderful combo, try it healthier and is sure to loved by all for sure.
** Simple Tips to follow : I have used table top wet grinder for grinding urad dal which yields into larger quantity of batter unlike when mixer grinders are used. Wet grinder ie grinding on stone always gives fluffiness- softness to Idly, so if you are into preparing Idly or dosas often it is wise decision to invest in one. Having said that if you do not want to buy a wet grinder, there is nothing to worry, you just need to decrease the amount of addition of varai and it will turn out fine. I would suggest you first try out with proportion of 1:2 ie 1 cup urad dal and 2 cups of Varai, but if you find that the Idly turns harder then decrease the varai and add about 1.5 cups only, this is so because Urad used if is of old stock or that which is available to you may not turn out fluffy so once you get the judgement of the same with that which is available in your area then it is a breeze work. Again for a fluffier textured urad dal paste use chilled water while grinding this helps in lowering heat temperature of mixer and there by the urad dal paste will not thin out in texture.
** I am sharing a common link to all “Idly” recipes that is shared in the Blog, by following this link you will have access all Idly/ Khotto recipes that have been shared and that which will be shared in future in the Blog ….
* Again, I am sharing a common link to all “Chutney” recipes along with one to “Raw Mango-Coriander- Coconut- roasted gram Chutney” Recipe below, You may chose any to be served with Idly as they are all tasty and easy to prepare ….
https://gayathrifoodbytes.blogspot.com/search?q=chutney https://gayathrifoodbytes.blogspot.com/2015/06/raw-mango-coriander-coconut-roasted.html#more
** I am also sharing a common link to "Tea" recipes shared in the Blog, which will again enable you to access any you desire to try out ....
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