Sama Chawal Idli

Cook along · 6 steps

Method

1. 1

   Rinse the sama rice thoroughly under running water. Transfer it to a bowl, add enough water to cover it, and soak for 2 hours. Drain well.

2. 2

   Transfer the drained sama rice to a food processor. Add the grated coconut, yogurt, lemon juice, grated carrot, rock salt and black pepper powder.

   

3. 3

   Pulse until smooth, adding ½ cup water gradually to achieve a thick but pourable idli batter. Add a little more water only if required.

   

4. 4

   Lightly grease the idli molds with oil or ghee. Just before steaming, add the citric acid and ENO fruit salt to the batter. Whisk gently for 2–3 minutes until the batter becomes light and frothy.

5. 5

   Spoon the batter into the greased idli molds, filling each cavity about ¾ full. Place the molds in a steamer, cover and steam for 6–7 minutes, or until a toothpick inserted into the centre comes out clean.

   

6. 6

   Remove the molds from the steamer and let the idlis cool for 2–3 minutes. Gently remove them using the back of a spoon and serve hot with vrat-friendly coconut chutney.