Upvas Idli

Sattvic twist to classic idli

Prep Time 25 min
Cook Time 15 min
Serving Size 4
Recipe Type Hob

Fasting (Upvas) holds special meaning in India, intertwining spiritual practice with the art of mindful eating. Upvas Idli is a delightful innovation, bringing a sattvic twist to the beloved South Indian staple. Crafted from sama rice, also known as barnyard millet, this dish celebrates ancient grains, revered not only for their nutritional benefits but also for their adherence to fasting principles. A light batter of sama rice and yoghurt includes green chillies for a subtle kick that balances the mild, nutty flavour of the millet, while fresh coriander lends a burst of freshness. This innovative version of idli is a perfect choice for those seeking an alternative to the conventional rice and lentil idli.

Ingredients

1 cup Sama Rice (Barnyard Millet)
½ cup Yogurt (Curd)
¼ cup Fresh Coriander Leaves, finely chopped
1-2 Green Chillies, finely chopped (adjust to your spice preference)
Small piece Ginger, grated
1 tsp Cumin Seeds (Jeera)
½ tsp Black Pepper Powder (Kali Mirchi)
½ tsp Fruit Salt or Eno (optional, for fermentation)
Salt, to taste
For Tempering (Optional):
1 tbsp Vegetable Oil
½ tsp Mustard Seeds (Rai)
Curry leaves
A pinch of Asafoetida (Hing)

Method

Rinse the sama rice thoroughly under cold water.
Soak the rice in enough water for 4-5 hours or overnight.
Grinding the Batter:
After soaking, drain the water from the sama rice.
Grind the soaked and drained sama rice into a smooth batter using a blender or a wet grinder.
Add very little water, as needed, to make a thick, smooth batter. The batter should have a consistency similar to that of traditional idli batter.
Ferment the batter by leaving it in a warm place for 8 hours or overnight. This step is optional but will result in softer idlis.
Preparing the Idli Batter:
In a mixing bowl, combine the batter, yoghurt, finely chopped coriander leaves, green chillies, grated ginger, cumin seeds, black pepper powder, and salt. Mix everything well.
Grease the idli moulds with a little oil or ghee.
Use fruit salt for fermentation, add it to the batter and mix well. The batter will become frothy.
Pour the batter into the idli moulds, filling them about 3/4 full.
Cooking the Idlis:
Steam the idlis in a steamer for about 15 minutes or until a toothpick or knife inserted into an idli comes out clean.
Remove the idli plates from the steamer and let them cool for a few minutes. Carefully remove the idlis from the moulds using a spoon.
In a small pan, heat oil. Add mustard seeds, curry leaves, and asafoetida (hing). Let them splutter.
Pour this tempering over the prepared idlis for added flavour.
Serve the Sama Rice Idlis hot with coconut chutney, peanut chutney, or any chutney you choose.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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