Sabudana Recipes - Sabudana Idli

sabudana recipes sabudana idli

One of the sabudana recipes you should try is sabudana idli. Why should you consider this recipe? First, it requires to be steam-cooked. Thus the food will be healthy. Second, sabudana itself is said to offer health benefits. What is more, sabudana is believed to work as a body-coolant. Of the sabudana recipes, sabudana idli recipe is special also because the idli batter need not be fermented.

The use of carrot, and curry, dill and coriander leaves in this food further increases its health value.

Toor dal and pudina chutney are among the side dishes you can use with sabudana idli.




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Servings: Forty Idlis

Ingredients:

1. Sabudana / saggubiyyam / sago / sabakki / seeme akki 1 cup
2. Curd / yogurt 3-and-3/4 cup

Here is how to make curd at home.
3. Rice rava / Idli rava 2 cups
4. Carrots 2
5. Green chilies 3-4
6. Curry leaves, coriander leaves, dill leaves total half-bunch
7. Cooking soda 1/8 teaspoon
8. Salt to taste

Seasoning:

1. Oil 2 teaspoons
2. Mustard 1 teaspoon
3. Urad dal 2 teaspoons
4. Curry leaves 2-3 sprigs

Sabudana Recipes - Sabudana Idli


1. Wash sabudana / saggubiyyam / sago / sabakki.

Soak it in 1-and-1/2 cup of curd for 8-10 hours or soak the sabudana overnight.

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2. Add rice rava, salt, cooking soda and the remaining curd to the sabudana mixture. Mix.

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Keep it aside for 2-3 hours. Mix.

If the batter is thick, add little more curd. Sabudana idli batter is ready.

NOTE
Sabudana idli batter should be little thinner than the usual idli batter.
3. Make the seasoning:

Heat oil. Add mustard and urad dal. Fry till dal turns to golden brown.

Add chopped curry leaves. Mix.

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Switch off the stove. Keep aside to cool.
4. Chop the chillies and green leaves. Grate or chop the carrots.
5. Add chopped chillies, green leaves and carrots to the batter. Mix.

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6. Add about two cups of water to the idli cooker.

Heat the idli cooker.

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7. Oil the idli mould in the idli stand.

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8. Pour the batter into the idli moulds.

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9. Place the idli stand in the cooker.

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Cover the lid. After it begins to whistle, steam for about 15 minutes over medium heat.

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10. Switch off the stove.

Remove the idli stand form the idli cooker after two minutes.

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11. Use a spoon and remove the idlis from the mould after two-three minutes.

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Sabudana / saggubiyyam / sabakki / sago idli is ready.

Serve with toor dal / pudina chutney or a chutney of your choice.

TIPS Sabudana Recipes - Sabudana Idli
1. To make sabudana idlis that are free from sourness, soak the sabudana in 1-and-1/2 cup of milk and 1 teaspoon of curd for 8-10 hours or soak overnight.

Add rice rava, salt, cooking soda and 2-and-1/4 cup of curd to the sabudana mixture.
2. if you do not have the time to soak rice rava with sabudana, you can soak the sabudana and rava together, adding the entire curd.
3. Use less curd if you use idli rava.
4. If you prefer fluffy idlies, add 1 teaspoon of fruit salt instead of cooking soda.