💫 RAMAYANA’S DIET CLINIC 💫
💫 DT. GEETU 💫
RAMAYANA’S NAVRATRA SPECIAL
Ramayana’s Sama idli
•1 cup sama ke chawal (barnyard millet)
▢¼ cup sabudana (tapioca pearls)
â–¢2 pinches of baking soda
â–¢rock salt as required
â–¢water for soaking
Instructions
• Take both the sama ke chawal and sabudana in a bowl.
• Rinse then well and soak in enough water for 3 hours.
• Drain and then grind in a wet grinder.
• No need to add any water as the sago grains absorb enough water to help with the grinding. But if you are unable to grind in your grinder then just add 2-3 tsp of water.
• The consistency of the batter can be a bit granular.
• Take the batter in a bowl and allow to ferment for 8-9 hours or overnight,
• Before preparing, add salt to the batter and mix well.
• Heat water in a steamer or an electric cooker.
• Add the baking soda to the batter and stir well.
• Pour the batter in greased idli moulds.
• Place in the steamer or electric cooker.
Steam the idlis for 8-10 minutes or till they are cooked.
Serve sama ke idlis hot or warm with your favorite green chutney
