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 idli Video

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

Spongy sago idli

In a bowl add 1/4 cup sago

Add water, soak it for 5 hours

Soaked sago ready

Add 1& 1/4 cup rava

Add salt

Add curd

Add water

Mix well

Cover it, leave it for 30 min

For seasoning:- Add 1 tbsp oil, mustard seeds

Add chana dal, urad dal, green chilli, ginger, hing, curry leaves, coriander leaves

30 min later, add baking soda

Add water

Add seasoned ingredients

Mix well

Grease idli plates with sesame oil

Pour batter

Steam it for 10 min

10 min later

Spongy sago idli ready

De-mold idli

Sabudana idli

Sago rava idli