Vrat days or Fasting days imposes some conditions on the choice of ingredients that may be consumed. As samvat chawal is used to make many dishes during fast as it is allowed, Idli and dosas can be made using this chawal and added sabudana/sago/tapioca pearls.
I liked the idlis and though cannot be compared to normal rice dal idlis , which can be extremely light and fluffy, these idlis are good enough and worth trying for Fasting days.
1 cup Samo/samvat chaval/barnyarad millets
3/4 cup sabudana
Rock salt ( Sendha namak)
1/2 cup yogurt
A pinch of soda may be added at the time of making idlis if it is allowed in your fast/vrat...I did not add.
Soak the samvat chawal and sabudana after washing well together or soak seperately,it doesnt matter.
After 4 hours of soaking you will notice the sabudana become swollen, drain water and grind both samvat chawal and sabudana to a slightly coarse paste in a blender or grinder.
Keep for fermenting for 7-8 hours or over night after adding little yogurt to the batter, dont make it watery.
Cover and keep .
The next day or after 8 hors the batter would have risen slightly , not like the regular idli batter .
Add salt, mix gently from bottom to top of batter in vessel
Grease idli moulds, steam for 12 minutes or till idlis appear done .
The texture of these idlis will not be light and fluffy , but heavy and little sweet as we add sabudana and after fermentation it acquires a mild swetness.
How ever for fasting purposes these idlis are great and can be served with Vrat ka sambar , peanut curd chutny or green chutney.
Peanut curd chutney