Fasting Idli Recipe.

Fasting Idli Recipe.

Preparation Time 10 Minutes

Resting time 2 hours

Cooking Time 5 Minutes

Total Time 2 Hours 15 minutes

Servings: 2 people

Type of Recipe: Fasting

Name of Author: Asmi Kadam


·       ½ cup Sago ( Sabudana)

·       1 cup Barnyard Millet ( Varichey Tandul / Sama ke chawal)

·       ½ cup Curd

·       1 green Chilly

·       1 teaspoon Cumin

·       Salt

·       1 teaspoon Soda

·       Oil for greasing


Firstly, heat a pan on a medium flame, add sago. Roast the sago for few minutes. Remove it from the pan, then add barnyard millet and dry roast for another few minutes. Switch off the flame. Allow to cool.

Transfer sago and barnyard millet into the mixture jar and make a fine powder.



Transfer this powder into the mixing bowl, add some salt to taste. Add crush chilies, cumin and curd. Mix it well. Again mix well. Keep aside for resting at least 2 hours.

After 2 hours of resting the batter, you may see the batter can nicely fermented. Before making idlies, heat the steamer in a high flame, grease the idli molds with the oil.

Now mix the batter and add soda. After adding the soda, mix the batter properly.


Fill the molds with the batter. Place the molds into the steamer and keep the lid on the steamer. Allow to cook for 5 to 7 minutes.


After 7 minutes switch off the flame. Remove the molds from the steamer and allow to cool for 1 minute.

Now remove the idlies from the molds and serve with the fasting coconut chutney.










Thank you.

Have a wonderful day.

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