Sabudana Idli

 Ingredients

1 cup sabudana

2 tbsp oil

1 tsp mustard

½ tsp cumin

½ tsp chana dal

½ tsp urad dal

pinch hing

few curry leaves finely chopped

1 cup rava / semolina, coarse

1 tsp salt

¾ cup curd

3 tbsp dill leaves, finely chopped *

½ tsp Eno fruit salt

 

Preparations

in a bowl soak 1 cup sabudana for 2 hours.

In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, and few curry leaves.

Splutter the tempering.

Add 1 cup rava and roast on low flame.

Roast until the rava turns aromatic.

Cool completely, and transfer to the bowl.

Drain off the water from the soaked sabudana, and transfer it to the bowl.

Add 1 tsp salt, ¾ cup curd and mix well.

Add water accordingly, and mix well adjusting the consistency as required.

Rest for 30 minutes, or until the rava is absorbed well.

Also add 3 tbsp dill leaves, ½ tsp Eno fruit salt and mix gently.

Once the batter turns frothy, pour in a greased idli plate.

Steam for 15 minutes, or until the idli is cooked well.

Finally, enjoy Sabudana Idli with chutney and sambar.

 

*For dill leaves, consider tarragon, parsley, or fennel as substitutes. Tarragon's licorice flavor complements dill well in seafood and dressings. Parsley, especially when combined with celery leaves, offers a similar fresh, herbaceous flavor. Fennel fronds mimic dill's feathery appearance and can be used as a garnish. 

 

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