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
- 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.
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