By Akshara
October 12, 2026
Enjoy a light and fluffy South Indian twist during Navratri 2026 with these farali samak idlis made from barnyard millet and sago. Fermented naturally with sour curd, this batter requires no overnight waiting and steams into soft, porous idlis that absorb festive flavours effortlessly. Served alongside a fresh peanut and green chilli chutney, they provide a clean, energising start to your upvas mornings.
1 cup barnyard millet (sama ke chawal)  1/4 cup sago pearls (sabudana)  3/4 cup sour curd (dahi)  1/2 cup water (plus extra as needed)  1 teaspoon fruit salt (Eno) or 1/2 teaspoon baking soda  Rock salt (sendha namak) to taste  1 teaspoon pure ghee for greasing
Dry grind the barnyard millet and sago pearls into a coarse flour mixture, then transfer to a bowl.
Whisk in the sour curd, rock salt, and water to form a smooth idli batter with a dropping consistency, then let it rest for twenty minutes.
Stir the fruit salt gently into the batter with a splash of water until it becomes light, airy, and frothy.
Grease an idli steamer plate with ghee, ladle the batter into the moulds, and steam over medium-high heat for twelve to fifteen minutes until cooked through.