sabudana idli
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sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli

sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli
Course idli
Cuisine south indian
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 16 -20 idlis
Author Hebbar's Kitchen

Ingredients

  • ½ cup sabudana / sago / javvarisi / sabbakki
  • 1 cup idli rava / rice rava
  • 2 cups curd / yogurt fresh / sour
  • 1-2 cup water add as required
  • salt to taste
  • ¼ tsp baking soda optional
  • 16 cashews whole / half
  • oil to grease idli moulds

Instructions

  • firstly, in a large mixing bowl take sabudana.
  • furthermore add 1 cup of idli rava. rinse them well, if they are not clean.
  • also add 2 cups of sour curd.
  • add around 1 cup of water and mix well.
  • keep the batter to rest and ferment overnight or atleast 8 hours.
  • mix the batter well. do not mash as the pearls of sabudana may break.
  • furthermore, add ¼-½ cup water as required to adjust the consistency of idli batter.
  • also add some salt to taste.
  • just before steaming add a pinch of baking soda and mix well till it turns frothy.
  • brush the plates with oil
  • also place cashew in the mould.
  • and pour the batter immediately into the idli plate. do not rest the batter.
  • steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
  • finally,serve hot with any chutney of your choice.