Saturday, 1 October 2016

Sabudana Idli / Sago Idli

Sabutana Idli / Sago Idli, they are quick, easy to make, no fermentation required and it gives deferent texture. So its a good substitute for our usual rice idlis. Here is recipe for you all to try.

  • Sago / Sabutana 1 cup
  • Semolina / Rava 3/4 cup
  • Curd 1 cup
  • Green Chilli 2 nos, chopped
  • Ginger 1 medium size, chopped
  • Curry Leaves 1 sprig
  • Mustard Seeds 1 tsp
  • Bengal Gram / Chana Dal 1 tbsp
  • Urad Dal 1 tbsp
  • Asafoetida a pinch
  • Oil
  • Salt
  • Water as needed

Take a bowl and add sabutana, rava, curd, salt and water mix well, batter should be in dosa batter consistency. Leave this better for 2 to 3 hours, if its your sago pearls are in big size then keep the batter for 4 hours, let it soak well. 

Heat oil in a pan then splutter mustard seeds, then add chana dal, urad dal, asafoetida, green chilli, ginger and curry leaves. Saute well . Put off flame and add these seasoned ingredients to the batter and mix well. 

Heat idli pot with water let it boil. Now grease the idli plates with oil and pour this batter and place them in the idli pot and cover lid and steam it for 10 to 12 minutes. Once it cool down a bit remove idli.

Serve hot with coconut chutney or sambar.

NB: You can add grated carrots or some roasted nuts like cashew in this recipe. I read somewhere we can use idli rava for this recipe instead of our normal semolina. If you are using idli rava then need make and keep the batter overnight. Then only it get soak well. Enjoy cooking.. 

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