Upvas Instant Varai Idly (Varagu Arisi Idly)

Name: Upvas Instant Varai Idly (Varagu Arisi Idly)
Cuisine: Indian
Ingredients: 1 1/2 cup Varai; 1/2 cup saburdana; 3/4-1 cup curd; 3/4 cup Water around; as per taste Salt; 1/2 tsp baking soda; 1 tsp jeera powder; 1 tsp pepper powder; 1 cup grated coconut; 2 tbsp roasted and peeled groundnut; 1/2 inch ginger; 2-3 green chilli; as needed Coriander leaves; as required Salt or Sendh Namak (Indhu uppu); 1 tsp oil; 1/4 tsp jeera; Pinch hing

Gayatri Balaji @gayatri100

This Varai or Varagu arisi Idly is very healthy and nutritious.This can be prepared easily on fasting days that is for vrat.

Gayatri Balaji @gayatri100

This Varai or Varagu arisi Idly is very healthy and nutritious.This can be prepared easily on fasting days that is for vrat.

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Ingredients

1 1/2 cup Varai
1/2 cupsaburdana
3/4-1 cupcurd
3/4 cupWater around
as per tasteSalt
1/2 tspbaking soda
1 tspjeera powder
1 tsppepper powder
For Chutney
1 cupgrated coconut
2 tbsproasted and peeled groundnut
1/2 inchginger
2-3green chilli
as neededCoriander leaves
as requiredSalt or Sendh Namak (Indhu uppu)
For tempering
1 tspoil
1/4 tspjeera
Pinchhing

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Steps

1

First take Varai and Saburdana. Coarsely grind Varai and Saburdana to fine rava consistency. Add required salt or Sendha namak.Add curd,jeera powder,pepper powder and mix well without lumps.
2

Now add required water and mix well. The consistency of the batter should be thick like idly batter. So add water in parts and mix well. Allow the batter to rest for about 30 minutes.
3

After 30minutes the batter would have absorbed curd, water and soaked well.Pour required water in idly cooker and allow it to boil. Add 1/2 tsp baking soda and little water and mix well. Now pour the batter into greased idly mould and place it inside the cooker. Allow it to steam for 15 to 20 minutes on medium flame. Do not add the idly batter upto top of mould, add batter to fill about 3/4 of the mould. So that enough space is available for idly puff up.
4

Check after 15 minutes by inserting a knife.If it comes out clean then idly is cooked. If not then steam for another 3 to 5 minutes on low flame. Remove from flame and allow to cool. Remove after 5 minutes so that idly comes out well.
5

For chutney. Add grated coconut, roasted groundnuts, green chillies, ginger,coriander leaves and required salt or fasting salt called as sendha Namak in a mixer jar.Add water and grind it to smooth paste.
6

Transfer it to another container. Now in a small pan add oil. As oil turns hot add jeera and hing. After it splutters add this tempering to the chutney. Add a tbsp lemon juice to this chutney and mix well.
7

Now serve this delicious Varai idly with chutney.