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!