Monday, July 29, 2013

Upavasache idli /sagoo-jungle rice idli

Normally on Ekadasi or sankashti day we hindus avoid eating grains and beans, anything made from them or anything that has them in it. This means avoiding bread, pasta, lentils, rice, as well as beans and preparations made from bean flour. Most of the people in Maharashtra have sabudana and wari tangul /jungle rice during fasting.
Usually i make sabudana khichidi or sabudana kheer or rava idli during fasting but this time i have tried something new using sabudana and vari thandul .Vari Tandul in marati is the seed of a grass ( Echinochloa Colonum) which frequently grows amongst the rice paddy as it requires damp, or even waterlogged, soil. Instead of removing it with weedkiller, farmers harvest it. When cooked, it makes a tasty and filling meal. Tandul means rice and though vari is not a grain it provides the nourishment and energy that rice does. In the west it is called 'Samo' or 'jungle rice'.Varicha Tandul is quite delicious, and the following recipe will prove it. Don't fast - just feast!
  • 2 cups vari/varai/jungle rice/
  • 1 cup sagoo/ tapioca pearls/sabudana
  • 2tsp Baking powder
  • 1tsp Sugar
Cooking Directions
  1. Wash and Soak sagoo and vari together in 5-6 cups of water for 4-5 hours.
  2. Now grind both to smooth paste using same water in which we have soaked sagoo and vari. The consistency of the batter should be thick like idli batter.
  3. Let it ferment overnight or at least 6-7 hours.
  4. Next day morning add salt and sugar, mix it well. you can add little water if the batter is too thick.
  5. Boil water in a idli steamer and grease the idli stand or ramekins .
  6. Lastly add the baking powder to the batter.Blend it well and then fill the moulds with this batter and steam for about 12-15 minutes..First 10 minutes on high and then lower the flame and steam again for 3-4 minutes till done.
  7. Serve hot with peanut chutney or sambar.


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