farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar |

by Tarla Dalal

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फराली इडली सांबर रेसिपी | नवरात्रि, व्रत के इडली चटनी | व्रत का सांभर | उपवास इडली सांभर - हिन्दी में पढ़ें (Farali Idli Sambar in Hindi)

ફરાળી ઈડલી સંભાર રેસીપી | વ્રત માટે સંભાર | નવરાત્રી, વ્રત ઈડલી ચટણી | ઉપવાસ ઇડલી સંભાર - ગુજરાતી માં વાંચો (Farali Idli Sambar in Gujarati)

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farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar |

farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney.

The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try!

The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too!

To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well.

Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals.

You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc.

Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to.

Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

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Farali Idli Sambar recipe - How to make Farali Idli Sambar

Tags

South Indian Gujarati One Dish Meal Maharashtrian Upvas (Fasting)Breakfast Idlis / Dosas / Uttapam Evening Tea Snacks Sankashti Chaturthi Recipes Mahashivaratri

Soaking time: 8 hours Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 5409 hours 16Makes 16 idlis
Show me for idlis

Ingredients

For The Farali Idli
1 cup sanwa millet (sama)
1/2 cup sago (sabudana)
1 cup fresh curd (dahi)
4 tsp ginger-green chilli paste
rock salt (sendha namak) to taste
1 tsp oil
1 tsp cumin seeds (jeera)
1 cup peeled , boiled potato cubes
2 tsp sugar
1 tsp lemon juice
1/2 cup roasted and powdered peanuts , optional

For The Farali Idli Sambar
5 tsp coriander (dhania) seeds
4 round red chillies (boriya mirch)
2 tbsp roasted peanuts
1 tbsp grated dry coconut (kopra)
25 mm stick cinnamon (dalchini)
1 1/2 cups bottle gourd (doodhi / lauki) cubes
1 1/2 cups peeled and chopped yam (suran)
1 cup peeled and chopped potatoes
rock salt (sendha namak) to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp lemon juice

For Serving With Farali Idli Sambar
peanut curd chutney

Method

For the farali idli

Clean and wash the sanwa millet and sago.
Drain, add the curds, 2 tsp of ginger-green chilli paste, rock salt and mix well.
Keep aside to soak for at least 6 to 8 hours.
Grind the mixture in a blender to a smooth batter without adding any water. Keep aside.
For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds.
Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes.
Cool and divide the stuffing into 16 equal portions.
Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it.
Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter.
Steam in an idli steamer for 10 minutes or till done.

For the farali sambar

Combine the coriander seeds, 2 round red chillies, peanuts, dry coconut and cinnamon and blend in a mixer to a fine powder. Keep aside.
Boil a vesselful of water, add 1 cup of bottle gourd, 1 cup of yam and potatoes and cook for 8 to 10 minutes or till the vegetables are completely cooked.
Drain, cool and blend in a mixer to a smooth purée.
Transfer it to a deep non-stick pan, add 4 cups of water, mix well and simmer for 7 to 8 minutes, while stirring once in between.
Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes.
For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds.
Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes.
Add the lemon juice and mix well.

How to serve farali idli sambar

Serve hot idlis with sambar and peanut curd chutney.

Farali Idli Sambar recipe with step by step photos

Like farali idli | vrat sambar

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What is sanwa millet (sama)?

This is what sama looks like. Sanwa millet (Echinochloa frumantacea) is a tiny, white grain which is bigger in size than semolina but smaller than sago (sabudana). It is often called as ‘sanwa rice’ as it is similar to broken rice after cooking. However after cooking it’s a bit sticky and the grains are not as separate as cooked rice.
Put the sama in a bowl of water and clean. You can see that lots of dirt comes and you may need to change the water 3 times to clean the sama.
Now our sama is clean.
Drain.

What is sago (sabudana)?

This is what sago looks like. Sago is a food product made from the milk of tapioca root. The root is cleaned, peeled and crushed to release the milk. In India sanwa has great importance during fasting days, especially in Navratri, when most other cereals are a part of ‘NO’ list. It’s quite economical and available at most grocery stores under different names.
Put sabudana in a glass bowl of water and wash it with your hands. Not much dirt will come out.
Drain.

What is farali idli made off?

What is farali idli made off? farali idli is made from 1 cup sanwa millet (sama), 1/2 cup sago (sabudana), 1 cup fresh curd (dahi), 4 tsp ginger-green chilli paste, rock salt (sendha namak) to taste, peanuts, spices and oil.

What is farali sambar made off?

What is farali sambar made off? farali sambar is made from 5 tsp coriander (dhania) seeds, 4 round red chillies (boriya mirch), 2 tbsp roasted peanuts, 1 tbsp grated dry coconut (kopra), 25 mm stick cinnamon (dalchini), 1 1/2 cups bottle gourd (doodhi / lauki) cubes, 1 1/2 cups peeled, boiled and chopped yam (suran), 1 cup peeled and chopped potatoes, rock salt (sendha namak) to taste, oil and lemon juice.

Batter for farali idli

In a deep glass bowl, put the washed and drained sanwa millet. See above for details on how to wash and drain.
Add the washed and drained sago. See above for details on how to wash and drain.
Add 1 cup fresh curd (dahi).
Add 2 tsp ginger-green chilli paste.
Add rock salt (sendha namak) to taste.

Mix well.
Cover and keep aside to soak for at least 6 to 8 hours.
This is what it looks like after soaking.
Grind the mixture in a blender to a smooth batter without adding any water. Keep aside.

Stuffing for farali idli

Heat the oil in a non-stick kadhai.

Add 1 tsp cumin seeds (jeera).
Let the cumin seeds crackle.
Add remaining 2 tsp ginger-green chilli paste.
Sauté on a medium flame for a few seconds.
Add 1 cup boiled and peeled potato cubes.

Add 2 tsp sugar.
Add 1 tsp lemon juice.
Add rock salt (sendha namak) to taste.
Mix well.
Cook on a slow flame for 5 minutes.

Cool and divide the stuffing into 16 equal portions.

Steaming farali idli

Grease the idli moulds with some oil.
Put 1 tbsp of the idli batter into greased idli moulds.
Spread a portion of the potato stuffing over it.
Sprinkle a little peanut powder over it.

Top it up with another tbsp of the idli batter.
Steam farali idli in an idli steamer for 10 minutes or till done.
Let the idlis cool a bit and then remove farali idlis with a spoon.
Serve farali idli hot with farali sambar. Note that farali idli is a lot more dense than regular soft idlis.

Masala for farali sambar

In a mixer put 5 tsp coriander (dhania) seeds.

Add 2 round red chillies (boriya mirch).
Add 2 tbsp roasted peanuts.
Add 1 tbsp grated dry coconut (kopra).
Add 25 mm stick cinnamon (dalchini).
Blend in a mixer to a fine powder.

Keep aside.

Boiling the vegetables for farali sambar

Boil a vesselful of water.
Add 1 cup bottle gourd (doodhi / lauki) cubes
Add 1 cup peeled and chopped yam (suran).
Add 1 cup peeled and chopped potatoes.

Cook for 8 to 10 minutes or till the vegetables are completely cooked.
Drain.
Place in a mixer.
Cool and blend in a mixer to a smooth purée.

Cooking the farali sambar

Transfer it to a deep non-stick pan.

Add 4 cups of water.
Mix well with a hand beater. Note that it will take a little bit of effort to mix the paste and water together.
Simmer for 7 to 8 minutes, while stirring once in between.
Add the remaining ½ cup of bottle gourd.
Add the remaining ½ cup of yam.