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-Seema Kumari
Sabudana is one such food item, which is specially used in fasting festivals. But do you know that, sago idlis can also be made. As different as this dish sounds, it tastes as good as it tastes. 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. Let’s know the recipe of making Sabudana Idli-
Material
Sabudana – 2 cup Rava – cup Curd – 2 cup Salt – As per taste Baking soda – tsp Refined oil – 2 tbsp
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recipe
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 this, prepare a night before. Soak sago and semolina in curd overnight, add water as needed in the morning. Whisk the mixture lightly by adding baking soda and salt. Spread 2-3 drops of oil in the idli mold and pour the sago mixture into it. Let it steam for 15 minutes and then take out the mold and let the idli cool down. The idlis may break while taking out the hot idlis from the mould, so wait for it to cool down.
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 sambhar-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.