Sago (Sabudana) Idli

 

On this year Onam (15-9-2024) I welcomed Mahabali with a new breakfast item, so soft and with a nice mild aroma. There is no grinding involved here, as we do for normal idlis.

Ingredients

1 ½ cups idli rava/ rice rava for 12 idlis

¾ cup sago

2 cups curd

1 ½ cups water

Salt to taste

¼ tsp baking soda

Instruction

-          Take the idli rava and sago in a vessel and wash in water once. Beat the curd and mix in with this.

-          Slowly add the water to make a thick batter, cover and leave for fermentation overnight, or for 6- 8 hours

-          Just before steaming, add the salt and baking soda, add some more water if needed to get the correct consistency of idli batter. Mix gently.

-          Grease the idli mould and add the batter. Steam for 12 minutes.

-          Allow it to cool a little before removing for the mould.

-          Serve with sambar/chutney.

-          I had some left over batter, which I made into appe/phad on the next day for evening tea, after adding cut onions and green chilli. They tasted awesome!

Hanchina dosa/ Kappa rotti/ Vodu dosa/Odu dosa

 

My daughter had this dosa at Aloor and she was bowled over. She managed to get the recipe and shared with me. And I prepared this for breakfast. Traditionally it is served with sweetened coconut milk. I had some green tomato chutney and that was also a great combination. And what an item this hanchina dosa is!! It has an amazing texture. You should definitely include this in breakfast items.

Ingredients

2 cups dosa rice – for 8 dosas

1 tsp fenugreek seeds

1 cup cooked rice OR poha (beaten rice)

1 cup grated coconut

Salt to taste

Instruction

-          Wash the dosa rice, fenugreek seeds, and beaten rice. Soak for about 5 hours

-          Grind this with coconut and leave overnight for fermentation. It can be prepared immediately, without fermentation too. The batter should be thinner than that for set dosa, but thicker than neer dosa.

-          Add salt to the fermented batter and mix well.

-          Apply oil on a hot thava and pour the batter. Don’t spread it too thin. Cover and cook on low flame. It is cooked only from one side.

-          Enjoy with sweetened coconut milk or any chutney.