Thursday, January 26, 2017

sabudana idli recipe

Hi everyone ,

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

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