Sabudana Idli Recipe: Sabudana is one such thing, which is specially used in fasting festivals. But do you know that sago idli can also be made. As different as this dish sounds, it is equally delicious to eat. This idli can be made using very little oil. If you want something different from the taste of idli made of rava and rice-lentils, then definitely try it.
It is necessary to soak the mixture for making sago idli overnight, so that the sago can get soaked well and the idli becomes soft. Mix half a cup of rava in 2 cups of sago and add 2 cups of curd to it and leave it covered overnight. So that the next day can be started with sago idli for breakfast.
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Sabudana – 2 cups
Rava – cup
Curd – 2 cups
Salt – as per taste
Baking soda – tsp
Refined oil – 2 tbsp
How to make Sabudana Idli
If the diet is oil free in the summer season, then both stomach and health remain fine. So learn the easy method of Sabudana Idli. To prepare it, prepare it a night before. Mix water as needed in sago and semolina soaked in curd overnight. Mix baking soda and salt and whisk the mixture lightly. Put 2-3 drops of oil in the idli mold and spread it and add the sago mixture to it. Let it steam for 15 minutes and then take out the mold and let the idli cool down. Idlis may break while taking out the hot idlis from the mould, so wait for it to cool down.
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If you want to get the taste of tempering in sabudana idli, then add 10 -12 curry leaves, 1 teaspoon soaked chana dal, 1 teaspoon soaked urad dal and mustard seeds in the mixture. After making idli, you can fry it whole or cut into pieces, then serve it with sambar-chutney. Keep in mind that baking soda has to be added to the idli batter just before making the idli. If soda is added and kept for a long time, the idli will become hard instead of soft.
FIRST PUBLISHED : May 10, 2022, 07:00 IST