Phalahari idly

Servings: 2
Preparation time: 5-6 minutes.
Mixing time: 2 minutes.
Resting time: 2-3 hours.
Cooking time: 10 minutes.
Total time: 18 minutes.

The first form of Nav Durga is called “shailputri”, I am going to upload special phalahari recipe on this occasion, rather it is ‘phalahari Thali day 1‘ recipe.

This Thali is from south India, the food from this part of India is regarded one of the healthiest in the world, the Thali consists of four recipes; “Phalahari idly”, Phalahari Peanut Chutney, Resin Refresher and Herbal Tea. Happy Navratri in advance to all viewers!!

“Phalahari Idli” made with sama rice (barnyard millet) and buckwheat flour stands out as a wholesome and innovative twist on the classic South Indian idli.

In this vrat-friendly recipe, sama rice brings a soft, fluffy texture while buckwheat flour (kuttu ka atta) adds an earthy depth and nutrition. Steamed to perfection without the use of rice or lentils, these idlis are light on the stomach yet rich in protein, fiber, and essential minerals.

Their mild taste pairs beautifully with cooling Curd, vrat-friendly Chutneys, or even a Korma, making them versatile for both festive fasting days and everyday healthy meals.

Prepared especially during Navratri, Ekadashi, or other fasting occasions. In today’s health-conscious kitchens, Phalahari Idli also appeals as a gluten-free, low-glycemic option, blending the wisdom of ancient fasting practices with modern nutrition.

Ingredients:

Samba rice flour: ½ cup
Kutilot ka Aata (Buck wheat): one cup
Sendha namak ( white rock salt): 1 teaspoon
Peanut: 2 tablespoon
Ginger: 2”piece
Green chilli: 2 no.
Water: 1 cop
Curd: ½ cup
Lemon: ½ no. (Medium size)
Curry leaves: 10-12 no.
Ghee: 2 teaspoon

Preparation:

Grind the samba rice into mixer grinder. Keep aside. (Ready made samba rice flour is available in the glossary store also)
Dry roast peanut, discard the skin and roughly grind. Keep aside.
Grind ginger and green chilli, make fine paste, and keep aside.

Method:

Take mixing bowl, put Samba rice flour along with Kutilot ka Aata, Curd, Sendha namak, ginger green chili paste, lemon juice, Curry leaves, make batter as fritters batter with water. Cover the mixture; leave it for 2-3 hours.
Phalahari idly batter is ready, add roughly grounded peanut into the batter, Smear the idli stand cups with little amount of ghee, and Pour ladleful batter of phalahari idly.
Place the idli cooker on the stove with a cup of water, heat the water. When it starts boiling, place the idli stand into the idli cooker and close the lid, cook until toothpick inserted near the centre of the idli comes out clean. It will take about 8-10 minutes.
Take out these idly with the help of spoon, and transfer into serving bowl.
Phalahari idli is ready to serve with Peanut Chutney.