Ingredients for Samai Idli Recipe

• 1 Cup of Samai (Little Millet)
• 1 Cup of Idly Rice
• 1/2 Cup of Urad Dal
• 1/2 Tsp of Fenugreek
• Salt to taste

Method for Samai Idli Recipe

• Soak the samai, idly rice together and soak urad dal and fenugreek separately for overnight.
• Next day, wash the urad dal and fenugreek and grind it in a grinder with required water until the batter turns fluffy and soft.
• Wash the samai and idly rice, grind it in a grinder with required water until the batter turns little coarse not too smooth.
• Transfer both the batter to the bowl, add salt,mix the batter well with hand. Ferment it for overnight.
• Next day, mix the batter with laddle, then grease the idly plate with oil,pour the idly batter and steam it for 12 mins. Remove it from idly plate.
• Serve the samai idly with your favourite chutney. I had it with carrot chutney.

Tips

• Millets may contain stones. so clean the stones before you use.
• You can use same batter to make dosa.
• You can grind it in mixie too.
• If you don’t want to add idly rice, add 2 cups of samai and 1/2 cup of urad dal and 1/2 tsp of fenugreek.
• Don’t add too much of water while grinding the idly batter. If your batter is thin, your idly will turn flat. If your batter is thick, then your idly will turn hard.
• Don’t cook idly for more than 12 mins, then your idly will be hard.
• Take out the batter from fridge 30 mins before  you cook idly.

Ingredients for Mushroom Potato Fry

Preparation Time: 10 mins  Cooking Time: 7 mins   Serves: 2

• 1 Medium Size Potato, Chopped
• 4 Baby Bella Mushroom, Chopped
• 1/4 cup of Red Onion, Chopped
• 2 Tsp of Curry Powder ( I used Madras curry powder)
• 1/2 Tsp of Red Chilly Powder
• Pinch of Garam Masala
• Salt to taste
• 2 Tsp of Oil
• 1 Tsp of Mustard Seeds
• 1/2 Tsp of Urad Dal
• 1/4 Tsp of Fennel Seeds
• Few Curry Leaves

Method for Mushroom Potato Fry

• Wash and chop the mushroom, onion and potato.
• Heat a pan with oil, add mustard seeds, urad dal, fennel seeds, curry leaves, after it splutters, add onion, fry for 2 mins.
• In a high flame, add mushroom, potato, curry powder, red chilly powder, garam masala and salt, fry well for 3-5 mins. Sprinkle some water and fry well for a min and turn off the heat.
• Hot, yummy mushroom potato fry is ready to serve with rice or roti.

Tips

• If you don’t have curry powder, add 2 tsp of coriander powder, 1 tsp of red chilly powder and 1/2 tsp of turmeric powder.
• You can follow the same recipe by using different vegetables.
• Make sure to stir the veggies continuously to avoid burning or sticking to the pan.
• Adjust the amount of red chilly powder according to your taste.

Ingredients for Sabudana Vada

Preparation Time : 10 mins + Overnight soaking   Cooking Time : 20 Mins  Serves: 15 vada

• One cup of Sabudana / Sago / Javarisi
• 1 Potato (medium size), Boiled and Mashed
• 1/2 Cup of Roasted Peanut Powder
• 1 Tsp of Cumin Seeds
• 1/2 Tsp of Ginger, Crushed
• 2 Green Chilies, Crushed
• 1/4 Tsp of Baking Soda
• Few Coriander Leaves, Chopped
• Salt to taste
• Water as needed

 Method for Sabudana Aloo Vada

• Rinse the sabudana (sago) and soak in water for 1 hour. After that drain the water, cover and keep it overnight.
• Microwave the potato for 5 mins, peel the skin and mash it with spoon and keep it aside
• Roast the peanuts in a medium flame, cool it, remove the skin and grind it in a blender.
• In a bowl, mix together sabudana, cumin seeds, peanut powder, mashed potato, baking soda, salt, coriander leaves and green chilies. Mix thoroughly by adding few drops of water if required.
• Divide into equally sized balls, flatten between palms of your hands and keep it aside.
• Heat oil in a kadai / pan and drop the vada carefully and deep fry it until it turns golden brown on both sides. Cook in medum flame to avoid burning.
• Serve hot with chutney or tomato sauce.

 Tips

• Always cook in medium flame.
• Use the good quality and bigger variety sago to make vada.
• Do not overcook the vada it will turn soggy.
• You can add rice flour, if you want it more crispier.