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Sama Rice Idli or Vrat Ki Idli

4.55 from 11 votes
Total: 2 hours 20 minutes
Serves 16 Idlis

Anyone craving for light and fluffy steamed Idlis for breakfast? Then try out this Sama Rice Idli or Vrat Ki Idli. These protein-rich and gluten-free idlis are a healthier alternative to traditional idli. Super moist, full of flavor, and amazingly delicious! This is my go-to recipe and a staple in my house during the fasting period.

Vrat ki idli arranged in a stack.

The auspicious days of Navratri are here! That means time to make quick and easy, healthy meals that require almost no effort but still taste delicious.

And today’s recipe is all about that –instant, healthy, gluten-free, and vegan meals!

So, If you are craving for a simple, yet delicious comfort food that’s light on the stomach then this recipe Sama rice Idli or vrat ki idli is just for you!

During the vrat/fasting season, certain grains and vegetables are not consumed. Alternate grains are eaten, therefore, making sama rice a popular choice.

This wholesome and low-carb recipe is perfect for fasting (vrat) people as it involves no starchy foods like potatoes or Arbi (taro root). 

And you are going to love this recipe as it’s-

  • Super tasty
  • Healthy 
  • Packed with nutrients
  • Gluten-free
  • So addicting and the best part
  • No fermentation required!
Barnyard millet grains

What is Sama Rice?

Sama rice, also known as barnyard millets is a gluten-free grain that behaves like rice and is perfect as a fasting ingredient.

In various regional languages, sama rice is called – samai seeds, moraiayo,  mordhan, Bhagar, small millets or Kuthiraivali.

What is idli?

Idlis or Idly are savory rice cakes that are a staple food of South India. People of all ages love it.

These little steamed cakes are amazingly delicious and can be enjoyed at any time of the day- for breakfast, lunch, or dinner.

But the liking for idlis is not limited to the South; the whole nation loves idli.

Whether it be North or West part of India, these steamed rice cakes are served in every restaurant along with delicious sambar, and coconut chutney. And trust me, no one can stop at one; they are so addicting!

But many of us don’t attempt to make these idlis at home because the preparation of traditional idlis requires a lengthy process of soaking (overnight), grinding, and fermenting.

But what if I told you that these sama idlis require no fermentation at all and the preparation time just 3 hours.

Making idlis at home doesn’t have to be so difficult. When you make this instant Sama rice idli, you can take out the extensive work of fermentation. But it still has to go through the soaking process.

Let’s see how to make this vrat ki idli. ?

Tested and Tried Vart ki Idli

How to make Sama Rice Idli or Vrat Ki Idli?

1. Rinse sama rice or barnyard millets thoroughly under running water.

2. Transfer sama rice to a bowl and add enough water to soak the rice. Soak for 2 hours.

3. After the soak cycle is over, drain and transfer it to a food processor.

4. Add the rest of the ingredients coconut, yogurt, lemon juice, carrots, and spices into the food processor.

5. Pulse until smooth. 

6. Lightly grease the idli molds. Just before pouring the idli batter into the molds, add citric acid and ENO to the batter and whisk for 2-3 minutes until combined and frothy.

7. Spoon the sama rice batter into the greased idli molds.

8. Transfer the filled molds to the steamer pan, cover with the lid, and steam-cook for 6-7 minutes.

9. After the cooking time is over, insert the toothpick and check. The toothpick should come out clean. 

10. Carefully remove the hot idli molds from the steamer pan. Allow it to cool for a few minutes. Use the back of the spoon to gently remove the idlis from each mold. 

11. Serve hot with coconut chutney. 

How to make Vrat ki Idli

Tips to consider in making Sama Rice Idli or Vrat Ki Idli recipe!

What is Eno? 

Eno is a fruit salt that is composed of baking soda (sodium bicarbonate), citric acid, and soda(sodium carbonate).

The citric acid, when it comes in contact with sodium bicarbonate, produces carbon dioxide (CO2), and because of that, bubbles are formed in the batter. These bubbles help to create fluffy and soft dhoklas and idlis.

Substitute for Eno!

I have NOT tested this recipe without eno; therefore, I can’t comment on the end result.

But if you really need to try without eno then give this combination a try: citric acid + lemon juice + water + 1 teaspoon of cream of tartar + 3-4 hours of fermentation. It may work!

The results will not be the same, as shown here.

Vrat ki Idli arranged in a plate

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

If you loved Sama Rice Idli or Vrat Ki Idli recipe, then you are going to enjoy these other vrat recipes –

Sama rice Idli or vrat ki idli

4.55 from 11 votes
Anyone craving for light and fluffy steamed Idlis for breakfast? Then try out this Sama Rice Idli or Vrat Ki Idli. These protein-rich and gluten-free idlis are a healthier alternative to traditional idli. Super moist, full of flavor, and amazingly delicious! This is my go-to recipe and a staple in my house during the fasting period.
Prep: 10 minutes
Cook: 10 minutes
Rest: 2 hours
Total: 2 hours 20 minutes
Calories: 56 kcal
Servings: 16 Idlis

INGREDIENTS 

INSTRUCTIONS

  • Rinse sama rice or barnyard millets thoroughly under running water. Transfer sama rice to a bowl and add enough water to soak the rice. Soak for 2 hours.
  • After the soak cycle is over, drain and transfer it to a food processor.
  • Add the rest of the ingredients coconut, yogurt, lemon juice, carrots, and spices into the food processor.
  • Pulse until smooth. 
  • Heat water in a steamer pan. Lightly grease the idli molds.
  • Just before pouring the idli batter into the molds, add citric acid and ENO to the batter and whisk for 2-3 minutes until combined and frothy.
  • Spoon the sama rice batter into the greased idli molds.
  • Transfer the filled molds to the steamer pan, cover with the lid, and steam-cook for 6-7 minutes.
  • After the cooking time is over, insert the toothpick and check. The toothpick should come out clean. 
  • Carefully remove the hot idli molds from the steamer pan. Allow it to cool for a few minutes. Use the back of the spoon to gently remove the idlis from each mold.
    How to make Vrat ki Idli - Ruchiskitchen
  • Serve hot with coconut chutney.

NUTRITION

Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Sides, Snacks And Appetizers
Cuisine: Indian

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Comments

  1. sudhapillai says:

    Good recepie.sama. idli is good one.

  2. vijay nakod says:

    nice dish easy to cook

  3. drjyotiawhad says:

    Very easy recipe

    • Arti says:

      Hi ruchi
      I love your recipes and have tried them
      Idly comes out nice and fluffy but a bit sour. Tried without lemon juice but it ia still the same
      Pls advise

      • Ruchi says:

        Thank you, Arti!
        Happy to know that you are enjoying my recipes.
        The sour taste is because of the combo of citric acid and Eno. Give it a try with baking powder, and it should take care of the bitter taste.

    • RK says:

      Thanks, glad you liked it!!

  4. Nimisha says:

    Looks interesting. Can this be cooked in microwave? If yes, would 4 mins that are enough for instant idli mix be fine? Please suggest

  5. Namrata says:

    Thanks it’s really easy and tasty

  6. Tajinder says:

    Plz tell me eno powder is not sufficient for idli

  7. Sachin says:

    You have not mentioned fermentation time after adding sama rice, curd, and baking powder. You not showed in pics about adding lemon juice. I tried it and its become flat hard non spongy.

    • Ruchi says:

      Sorry to hear about that. This is my most tested and tried recipe and I have no idea what went wrong at your end. Regarding your query-
      1. fermentation time is mentioned in the recipe post.
      2. Lemon juice addition is shown in pic 6

  8. aishwarya says:

    Nycc Very easy n tastyy recepie

  9. Laura says:

    Hi what is the difference between the Sama rice in your recipe and this one? Rani Samo Seeds (Japanese barnyard millet / Jungle Rice/Moriyo/ Samak Rice)
    Thanks!

  10. Sveta Bansi says:

    Hi, can I substitute bicarbonate of soda for the eno? We can’t have it on fasting days. Will the quantity be the same? Thank you

  11. geetha says:

    Hi,

    You have mentioned lemon juice twice,first,half tea spoon and later, 2 tablespoons of lemon juice.Why?Thank you for this nice recipe.

  12. AJ says:

    Nice one! I’m wondering if it’s ok to dry grind the samo and store and use as rava? I’m gluten intolerant and my family LOVES rava idlis…so thinking if I can store the dry ground samo and use is for instant idli in the same way you have shared?