Sago idli | Sabudana idli | Javvarisi idli-How to make-Step by step photos

Cuisine Style: Tamil Nadu, South India | Preparation Time: 8 min | Cooking Time: 10 min | To Serve: 3 | Take with: Chutney, sambar, pickles | Type: Breakfast, dinner

Ingredients

• Sago [Sabudana, Javvarisi] – 1 cup
• Rava[white Rava]- ½ cup
• Curd - 1 cup
• Carrot [grated] - 1 tbsp
• Cashew nut - 6 [roasted with ghee and chopped]
• Green chilli - 1 [chopped]
• Curry leaves - 1 spring
• Ginger - 1 tbsp [grated]
• Coriander Leaves - ½ cup [chopped]
• Mustard seeds - 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Asafetida - a pinch
• Oil - 3 tbsp
• Salt to taste
• Water as needed

Preparation Method

• In a bowl add rava, sago, curd, salt & water mix well (general dosa batter consistency) and leave it for 1 ½ to 2 hours.
• Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram, Cashew nut & urad dal, asafetida green chilli, ginger, carrot, and curry leaves sauté gently.
• Cut off heat then add chopped coriander leaves. Add these seasoned ingredients to the rava sago batter mixture.
• Heat idli cooker with water & let it boil. Then grease idly plates with oil, pour batter in each cavity, then place it in boiling water, cover lid and steam it for 10 min.
• Serve hot with coconut chutney.

How to make Sago[sabudana]idli- Stepwise pictures[Simple,Easy]

In a bowl, add sago, rava, curd, water & salt, mix well, make batter, cover it leave it for 2 hours

Add asafetida mix well

For seasoning:-Heat oil in a pan,add mustard seeds,,Bengal gram, urad dal, cashew nut , asafetida, green chilli, ginger, carrot[optional], and curry leaves sauté gently. Then add seasoned ingredients to the semiya mixture mix well

Add chopped corainder leaves

Sago rava idli batter is ready

Pour batter in an idli plates and steam it for 10 min

Once idlis are ready de-mould

Sabudana javvarisi idlis[soft] are ready serve hot with coconut chutney