Sago Idli/Sabudana Idli
I am experimenting with Idlis now…. I normally make the regular idli (which is not in my blog yet but soon it will be), Udid Rulava idli, Rawa idli(another to be here ) and Varai/samo rice idli and some sweet idlis. Apart from these I have never ventured on making something interesting. As M’s school will re open from next month I thought I must innovate some new tiffin box recipes and idlis are the one thing which she likes. So I thought why not make sabudana idli and googled if there was any to surprise me there were many but all used whole sago but I did not want to do that thinking using whole sago may turn into sticky idlis(may not be true) I must try it someday with a little quantity.
So this time I ground the batter and made my version of Sago Idli.
· For the Batter
· 1 cup Idli Rice
· ½ cup Sabudana (Sago pearls/Sabakki)
· ¾ th cups fat free Yogurt
· ¼ th cup grated coconut (frozen works too)
· salt to taste
· 1/2 tsp Mustard seeds
· 1-2 green chillies, thinly sliced
· Few curry leaves, torn
· Few coriander leaves, finely chopped
· 1/4 tsp Baking Soda
· 1 tsp oil
Soak sago and rice separately for atleast 2 hours and later drain both.
Now grind sago with a little water into a coarse paste and add in the drained rice and again grind it until the rice turns into rawa consistency. Make sure you don’t make a fine paste.
Now remove this batter in a vessel add the yogurt/curd and salt and mix well.
Keep it for fermenting overnight or for 8 hours.
After fermenting we need to make the tempering.
For Tempering :
In a pan, heat some oil- 1 tsp. Add mustard seeds and when it starts to splutter add in curry leaves,green chillies and remove from flame, add it to the batter along with , baking soda,and coriander leaves.
Once we have added the tempering add in coconut gratings and give the batter a good mix.
Check the consistency of the batter it must be like our regular idli or rawa idli batter (if you find the batter is thick then add water little by little and adjust the consistency.
Heat the steamer or pressure cooker adding enough water.
Grease the idli moulds.
Drop ladleful of the batter to your Idli moulds.
Steam them for around 20 minutes, or until the knife/toothpick inserted in the middle comes out clean.
Cool it for few minutes and remove from the mould.
Serve along with your favorite chutney
This idli tastes good only with chutney or side dish.
The actual recipe does not tell you the grind either sago pearls or rice, it’s my own version.