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The holy month of Sawan, dedicated to Lord Shiva, is a time of fasting and spiritual devotion for millions of Hindus across the world. During this period, devotees observe vrat and abstain from consuming certain foods. One popular grain used during the Sawan Vrat is Sama Chawal, also known as Barnyard Millet. It is a nutritious and gluten-free alternative to rice, making it an excellent choice for those looking for healthy fasting options. So, what are the benefits of this millet? Let us find out.
Sama Chawal: The Nutritious Millet
Sama Chawal, or Barnyard Millet, is a small, round grain with a slightly nutty flavour. It is an ancient grain that has been a part of Indian cuisine for centuries. During Sawan Vrat, many people prefer to use Sama Chawal as a substitute for rice due to its numerous health benefits. This millet is rich in fibre, which aids digestion and helps in maintaining a healthy gut. It is also a good source of essential minerals like iron, magnesium, and phosphorus. Moreover, Sama Chawal has a low glycemic index, making it an ideal choice for those with diabetes or anyone looking to manage their blood sugar levels effectively.
Recipe - Papa Mummy Kitchen
For a fulfilling and healthy breakfast during Sawan, Sama Chawal Idli is an excellent choice. This idli recipe is not only delicious but also easy to prepare. Let's take a look at the ingredients and the step-by-step process to make these delightful idlis.
Ingredients
- 1 cup Sama Chawal
- ½ cup grated carrots
- ½ cup fresh, chopped coriander leaves
- 1-2 finely chopped green chillies
- ½ inch grated ginger
- ½ cup plain curd
- Rock salt (sendha namak) to taste
- ½ tsp cumin seeds
- ½ tsp baking soda
- 1 tbsp vegetable oil
- Water for soaking
Method
- Wash the Sama Chawal thoroughly and soak it in water for about 2-3 hours.
- After soaking, drain the water from the millets and grind them into a smooth batter using a mixer or grinder. Add a little water if required, but ensure the batter is not too runny. The consistency should be similar to that of regular idli batter.
- In a separate bowl, whisk the curd until smooth. Add the grated carrots, chopped coriander leaves, green chilies, grated ginger, cumin seeds, and rock salt to the yogurt. Mix well.
- Now, combine the yogurt mixture with the Sama Chawal batter and mix thoroughly.
- Allow the batter to ferment overnight or for at least 6-8 hours. Fermentation will enhance the taste and texture of the idlis.
- Before making the idlis, add baking soda to the batter and gently stir to incorporate.
- Grease the idli moulds with vegetable oil and pour the batter into each mould.
- Steam the idlis in a steamer for about 10-12 minutes or until they are fully cooked. You can insert a toothpick into the idlis to check if they are done. If the toothpick comes out clean, the idlis are ready.
