What is Sama
Although you may come across this ingredient as sama chawal or sama rice in a lot of recipes, this is definitely not rice but is a healthy seed. Known as Barnyard Millet or Japanese Millet in English and vari, samo, sanwa, varai, swang or samwa in other regional Indian languages, these tiny round grains are brimming with health benefits. Also, a naturally fibre-rich, gluten free and vegan option. This grain is grown in various regions of India, China, Japan and Korea, where it is suitable for both human consumption and as fodder for animals. The origin is believed to be as old as 2000 BC during the Jomon period in Japan. Given its composition, it is best suited for making dishes that are apt during the vrat or fasting season in India. Like this Sama Chawal Idli, there are many other delicious dishes that can be prepared using sama. Apart from being an excellent source of fibre, sama is also rich in proteins, low in calories and is ideal for diabetics.
About Sama Chawal Idli
This Vrat ki Idli is a fermented idli recipe with sama/vari rice or barnyard millet, which is a popular grain used during fasting in India. I have made these idlis many a times during my Navratri fasts as well, where I accompany them with a no onion, no garlic coconut chutney. This meal is tasty and filling too. Apart from the samo or sama chawal, I have also added sabudana or sago/tapioca pearls in this Sama Chawal Idli recipe. Thus, these are not your usual idlis. So, you can’t really expect these to be soft and fluffy like the regular idlis. Not hard as well, just can’t be compared to the softness of the idlis made with rice and urad dal. If you want to include millets in your diet then you can also check this recipe of Millet Idli made with foxtail millet. On my fasting days, I prefer to have something which is filling, yet light, healthy and energy giving. The Sama Chawal Idli is one of the best options then. The batter is kept overnight for fermentation. This imparts a pleasant aroma in it, the next day. For leavening, I add baking soda which makes the idli rise while steaming.
Variations
There’s a variation that can be done to this Vari Rice Idli recipe by adding 1 to 2 tablespoons curd (yogurt), then adding the baking soda before making the idli. You can also make khatta dhokla with the same batter. To make dhokla, you’ll have to add ½ cup thick sour curd in the ground batter, stir well and allow to ferment overnight. Before preparing, add 1 teaspoon fruit salt (Eno) and keep the batter for steaming. You’ll have lovely dhokla with this. Since I don’t like the soapy aroma of baking soda in the Sama Chawal Idli, I always add less; that is, just about 2 pinches in the batter. If you are ok with it, you can even add ¼ to ½ teaspoon of baking soda. In addition to this special idli, you can make a variety of other dishes with sama – Samvat Rice Khichdi and even Samak Rice Pulao. Also, if you are planning to keep fasts this time during Navratri, you can refer to this helpful compilation of Navratri Fasting Rules, Recipes & Pooja Vidhi. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Farali Pattice Sabudana Khichdi Recipe Vrat wale Aloo | Vrat ke Aloo Kuttu Khichdi | Buckwheat Khichdi This Sama Chawal Idli Recipe from the archives was first published on February 2013. It has been updated and republished on March 2024.
