“Urad Dal-Varai Khotto (Black Gram Dal- Indian Barnyard Millet Idly)" served with "Dalitoy (Spiced Tuvar Dal), Coriander- Pudina- Coconut Chutney, Chutney Pitti (Powder)” … Saturday’s dishes are usually No onion- garlic- non.veg- rice … whenever I fall short of time I just keep the jackfruit leaves as lining either in long tumblers or on paper cups and steam them and then slice them into roundels (lol, taking short cut to make life easier) … tummy filling meal with soft khottos dunked in dal or chutney … Yummilicious …
** The recipe for Varai/ Indian Barnyard Millet/ Sama Idly is same as that of our Urad- Rice Idly, you just need to replace rice with the same. Only the variations change a bit as 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. Steaming and other process are in similar way, you can either use molds, jackfruit leaves basket, steam flat round vessel, tumbles etc. Serving the same too is followed in similar pattern and done so with chutney, dal, or sambar.
** The most important aspect of varai however is that it is a millet and is cosidered to be healthier option than rice and again the same can be served during fasts too. As we age, either due to turning more towards spiritualism or for health reasons we slowly adapt to changes in routine habits. Though I used to observe Ekadashi and festive days keeping a one meal on the day, recently for a decade or so me and hubby also do so on Saturdays and Tuesday, so our No Onion- Garlic- Non.Veg, Rice days have considerably increased.
** Most of the days now are now only breakfast and one meal and it has given us tremendous health benefits. Varai is by and large a millet common on fasting days, it us known as Vari, Bhagar, Sama or Saame millet in other languages while I think in west it is called 'Samo' or 'jungle rice'. As mentioned above these are cooked in many varities similar to the same way as rice dishes would have been prepared. It can be cooked like, rice, upma, sevai, pulav, khichdi, Idly, dosa etc. in similar method by just replacing rice to varai, so do give it a try.
** Here is the recipe for “Urad Dal-Varai Khotto (Black Gram Dal- Indian Barnyard Millet Idly)” my own method … though I have already posted it before when I had prepared it as Idly, this time I have used long tumblers lined within with jackfruit leaves as I due to lack of time I could not pin them up to prepare baskets, which usually I do and keep overnight to avoid morning hazels. But, this way you can just add them in ensuring that you have covered the base and sides properly. If the leaves are very large and broad, three will be enough otherwise you will need about four leaves.
** For the Recipe : Wash well and soak 1 cup of Urad dal/ Black gram dal in plenty of water for about 3-4 hrs. Drain and grind to a smooth paste using about 1 to 2 cups of water. Soak 2.5 cups of Varai/ Indian Barnyard Millet for 1 hour, drain well and add to the urad dal paste. Add salt/ namak/ meeta to taste and mix well. Leave aside to ferment overnight of 8-10 hours. After fermentation beat the mixture well and pour in the prepared molds upto ¾ th level and steam in pedavan/ Idly steamer for about 30-40 minutes. Remove and let it cool a bit and then unmold and serve with chutney, dal or sambar.
** Note : I have used wet grinder for grinding the urad dal which yields into larger quantity of batter unlike when mixer is used. Wet grinder ie grinding on stone always gives fluffiness and softness to Idly, so if you are into preparing Idly or dosas often it is wise decision to invest in one. I have two wet grinders one of 2 ltr capacity which is old but still working, but purchased a new one of 1 ltr 8 years back as I needed some thing lighter coz of my back issues, but both are still in use and I use them as per my quantity requirement.
** 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 the Idly turns harder then decrease the varai and add about 1 ¾ cup only, this is so because the Urad sometimes if old 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.
** Sharing below two links where in the recipe is same but in one I have prepared Idly using plate mold and in another I have used a large round vessel like that we use for cakes, you can use small vaties for which I have also posted a last common link to all Idly posted before. All these links will help you understand the process properly if you are a novice to preparing Idly. Do try them out, as these are very healthy options, also cooking is an art and all that it needs is a little bit of practice just like other studies we do and you will be successful.
** For “Dalitoy (Spiced Tuvar Dal)” Recipe, Please follow the link given below ….
** For “Chutney Pitti (Powder)” Recipe shared along with idly above, please follow the link below, there are many other varieties of powder chutney recipes through which you can browse the common link given below …
** For “Coriander- Pudina- Coconut Chutney” Recipe, Please check out the link given below, the recipe includes bimbul which was then seasonal, but can be replaced with tamarind …
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