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 Vendhaya Kali Recipe

Preparation Time : 10 mins + overnight  Cooking Time : 20 mins  Serves : 3

• 1 Cup of Fenugreek (Vendhayam)
• 1/4 Cup of Rice ( Boiled or Raw)
• 1/2 Cup of Karupatti (Palm Jaggery) or to taste
• 1/4 Cup of Gingelly Oil
• Water as needed
• Salt to taste

Method for Vendhaya Kali Recipe

• Soak both the fenugreek and rice together in a bowl for 6 hrs or overnight.
• Heat a pan, add palm jaggery and 1/2 cup of water, bring it to boil until it dissolves completely. Turn off the stove and filter it to remove impurities.
• In a mixie, add soaked fenugreek, rice and water, grind it to a smooth paste. Keep it aside.
• Heat the same pan, add ground rice – fenugreek mixture and palm jaggery syrup, stir well in a medium flame, add salt and keep on stirring until it turns thick and soft.
• Add oil and keep on stirring so that it should not stick to the bottom of the pan.
• To check if it is done, transfer a spoonful of kali to a plate, dip your hands in water and touch the kali, it should not stick to your hand. If it sticks, it is not done.
• Serve hot and enjoy.

Tips

• Use thick bottomed pan and wooden laddle while making kali.
• Use gingelly oil for nice taste. You can also use ghee if you want.
• Replace palm jaggery with regular jaggery.
• You can also serve kali by pouring palm jaggery syrup on top. To do that, do not mix jaggery syrup with ground rice fenugreek mixture while stirring. Do it separately, then pour syrup while serving.

Ingredients for Mushroom Idly Fry

Preparation Time : 5 mins  Cooking Time : 10 mins  Serves : 1

• 3 Idly, Big
• 1 Red Onion, Chopped
• 2 Tomatoes, Chopped
• 3 Mushroom, Sliced
• 2 Tsp of Sambhar Powder
• Salt to taste
• 1 Tsp of Ghee
• 1 Green Onion, Chopped

To Temper

• 2 Tsp of Oil
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• Few Curry Leaves

Method for Mushroom Idly Fry

• Using knife, cut the idly into cube shapes.
• Heat pan with ghee, fry the idly for a min  and keep it aside.
• Heat a pan with oil, add mustard seeds, urad dal and curry leaves, after it splutters, add onion and salt, fry well until it turns golden brown. Add mushroom, fry for few secs.
• Add sambhar powder, fry for few secs.
• Add tomatoes, fry well until it turns mushy.
• Add water, boil it for few secs, add fried idly, mix well with masala. Finally garnish with green onion.
• Delicious idly fry are ready to serve.

Tips

• If you dont have sambhar powder, use 2 tsp of coriander powder, 1 Tsp of red chilly powder and 1/2 tsp of turmeric powder.
• If you wish, you can deep fry the idly in oil or ghee instead of shallow frying.
• Add any vegetables of your choice.