Friday, April 29, 2011

Ekadesi Idly (Moriya/Samo Idly)

This idly is made out of moriya (generally called 'Samo') that we use for ekadesi. These idlies are very simple to prepare. I learned this recipe from one of my senior god sister. I was once talking to her saying that I am bored of dosas for ekhadesi, she immediately gave an answer make idlies. This how I landed on this recipe and now it’s a very regular ekadesi item at home.


Moriya - 1 cup
Curd - 2 cups
Carrot – 1
Capsicum – 1
Ginger – 1 small piece
Green Chillies - 2.
Curry leaves – a few
Corriander leaves – a small bunch
Salt – as per taste

Method :

Mix the moriya and curd together. Do not add water, the water in the curd itself is sufficient. Next mince the carrot, capsicum, cilantro leaves, curry leaves, green chillies and ginger. Add the minced items to the moriya and curd mixture. Keep it aside for 30 – 45 minutes. Make idlies from this mixture and serve hot with any ekadesi chutney or gravy.


  1. when you keep it aside on the counter at room temp or in the fridge? do you grind this mixture or leave it as is?


Thank you for your valuable comments.If you have any questions or comments you can also personally wrtie to me at