Farali Idli | Upwasachi Idli | Vrat Ki Idli

Farali Idli | Upwasachi Idli | Vrat Ki Idli We always have sabudana khichdi or sama rice(bhagar)(भगर) as food for fasting.So to have some twist or change in this regular food I am going to prepare a very easy recipe from sabudana and sama rice(bhagar/भगर)…i.e.Farali Idli or Upwas ki Idli.

These idli’s I have prepared from the farali idli-dhokla premix that I have shown in my previous recipe.

You just have to mix this idli premix with curd and water and soak for one hour.Then just prepare the idli like we make it in our regular way.The idli’s prepared by this method comes out too soft and spongy.

You can have this idli’s with coconut chutney or any farali chutney.You could not get the exact taste like that of regular idli’s but still these are good choice for fasting.A very light form of food that can be prepared within less period of time.

Before starting the recipe just go through more fasting or farali recipes on this blog…..just click on the names to read and watch the detailed recipes…

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Farali Idli | Upwasachi Idli | Vrat Ki Idli

course : breakfast

cuisine : maharashtrian

prep : 1 hour

cook : 15 minutes

total : 1 hour 15 minutes

servings : 2-3

author : suchita satpute

(1 CUP = 250 ML)

INGREDIENTS :

2 cups farali idli-dhokla premix(इडली-ढोकळा पीठ) (to read the recipe of farali idli-dhokla premix click on the link here :- farali idli premix )
¾ cup curd/dahi(दही)
Water as required
¼ tsp baking soda(खायचा सोडा)
Salt to taste

METHOD :

In a bowl add 2 cups of idli-dhokla premix.
Now add ¾ cup of curd/dahi to it.
Give a nice mix.
Add required amount of water.(The consistency of batter should be thick exactly like our regular idli batter).
Take care that you don’t add too much of water as the batter may become too flowy.
If in case the batter becomes flowy or runny add a amount of the premix flour to get the right idli consistency.
Give everything a nice mix.
Now cover the batter and keep aside for an hour.
After one hour mix the batter once again.
Now keep the steamer for steaming the idli’s.
To the batter add baking soda and salt as per taste.
Give a nice mix.
Grease the idli plates with oil.
Pour the idli batter into the idli plates.
Keep this plates into the steamer and cover it with the lid properly.
Let it steam for next 10-15 minutes.
After 10-15 minutes put off the gas and let the idli’s get cooler.
With the help of spoon remove the idli’s from the plates.
Your soft, spongy Farali Idli’s are ready to eat.
Serve this idli with farali chutney.

RECIPE NOTES :

You can soak this idli premix overnight also.But then just add ½ cup of curd to it because the batter may get more sour due to fermentation.
Serve them hot.
Take care that you don’t add too much of water as the batter may become too flowy.
If in case the batter becomes flowy or runny add a amount of the premix flour to get the right idli batter consistency.
Don’t add too much of baking soda because then they would taste soapy.
Add baking soda just before keeping for steaming.
When you soak the idli premix,soak it atleast for more than an hour so that the flour gets nicely soaked.
Steam atleast for 10-15 minutes.

Step by step method of preparing Farali Idli | Upwasachi Idli | Vrat Ki Idli :

In a bowl add 2 cups of idli-dhokla premix.
Now add ¾ cup of curd/dahi to it.

Give a nice mix.
Add required amount of water.(The consistency of batter should be thick exactly like our regular idli batter).
Take care that you don’t add too much of water as the batter may become too flowy.
If in case the batter becomes flowy or runny add a amount of the premix flour to get the right idli consistency.