INGREDIENTS
Sago/ sabudana 1/2 Cup
Idli Rawa 1 Cup
Yogurt 2 1/2 Cups
Grated Coconut 1 tbsp
Baking Soda 1/4 tsp
Salt To Taste
Oil 1 tsp
Mustard Seeds 1 tsp
Green Chillies 2
Cashews 8 cut into halves or smaller pieces
Chopped Coriander Leaves
Method:
Take a Idli Rawa, Sago in a vessel and add salt to it. Add yoghurt to the sago and idli rawa and mix well.
If the yoghurt is very thick, we can add 11/2 cups of thick curd and 1 cup of water and mix the batter well.
We need to leave this batter to ferment for 8 hours or overnight, so that it could be ready the next morning.
In the morning, Stir the batter to check if it needs more water.
Adjust the consistency of batter by adding water if needed.
Add grated coconut and give a good stir.
Heat a pan and oil. When the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add it to the sago idli batter along with chopped green chillies, coriander leaves and baking soda and mix well
Grease the idli plates with oil and add roasted cashews and then add 1 full ladle of sago idli batter in the idli plate.
Steam cook the sago idlis for 20- 25 mins.
Insert a knife to check if the sago idli is cooked completely.
If the knife comes out clean, then the sago idli is cooked properly. Allow the idli plates to cool off for 2 minutes.
Then using a wet knife, gently remove the idlis
Idli is now ready to serve with Sambar / Chutney / Milagai podi/ gun powder.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replscement-stickclub.blogspot.com
Sago/ sabudana 1/2 Cup
Idli Rawa 1 Cup
Yogurt 2 1/2 Cups
Grated Coconut 1 tbsp
Baking Soda 1/4 tsp
Salt To Taste
Oil 1 tsp
Mustard Seeds 1 tsp
Green Chillies 2
Cashews 8 cut into halves or smaller pieces
Chopped Coriander Leaves
Method:
Take a Idli Rawa, Sago in a vessel and add salt to it. Add yoghurt to the sago and idli rawa and mix well.
If the yoghurt is very thick, we can add 11/2 cups of thick curd and 1 cup of water and mix the batter well.
We need to leave this batter to ferment for 8 hours or overnight, so that it could be ready the next morning.
In the morning, Stir the batter to check if it needs more water.
Adjust the consistency of batter by adding water if needed.
Add grated coconut and give a good stir.
Heat a pan and oil. When the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add it to the sago idli batter along with chopped green chillies, coriander leaves and baking soda and mix well
Grease the idli plates with oil and add roasted cashews and then add 1 full ladle of sago idli batter in the idli plate.
Steam cook the sago idlis for 20- 25 mins.
Insert a knife to check if the sago idli is cooked completely.
If the knife comes out clean, then the sago idli is cooked properly. Allow the idli plates to cool off for 2 minutes.
Then using a wet knife, gently remove the idlis
Idli is now ready to serve with Sambar / Chutney / Milagai podi/ gun powder.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replscement-stickclub.blogspot.com
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