SAMAI ARISI IDLI AND DOSA

Idli, sambar and chutney is prepared for breakfast in every  South Indian household.  Now a days, it is the best breakfast in everybody’s house.  Normally, it is made with white rice or brown rice.  I tried  the idli and dosa today with samai arisi  and was happy with the outcome.  Hence sharing the recipe with you.

Bhagar is also known as samai arisi, chama ari, vari tandul etc.  The idli and dosa made out of this was very tasty.  I would say, we can replace the normal rice with the millets.

                                                            SAMAI ARISI IDLI AND DOSA

   Let us look at the recipe now:

Ingredients:

Samai arisi	2 cups
Urid dal	1 cup
Rice flour	1 cup
Methi seeds	½ tsp
Sabu dana or poha	Fistful
Salt	2 tsp

Method:

1.    Wash and soak the samai arisi for 1 hr.  Soak sabudana for 2 hours or poha along
       with samai arisi. Soak the methi seeds and urid dal after washing  for 1 hour.2.    Grind the urid dal  and methi seeds along with sabudana or poha for 45 minutes 
        in grinder.  Drain the water from samai arisi and add the same to urid dal and grind
        for 5 minutes.
3.    Add the rice flour and grind for two minutes.  Remove from the grinder to a big 
        vessel   which should have space to ferment the batter.
4.    Add salt, mix well, cover and allow to ferment for 6-8 hours.
5.    Grease the idli mould and pour one ladle ful of batter on to the idli mould and steam 
        cook for 15 minutes.
6.    Demould the idli when it is slightly cool down.

How to serve:

Serve with hot sambar and coconut chutney or any chutney as you wish.

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