Sabudana Idlis

 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

1 cup rava / semolina, coarse

1 tsp salt

¾ cup curd

3 tbsp corainder leaves, finely chopped

½ tsp Eno fruit salt

 

METHOD 

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 coriander 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.

Enjoy Sabudana Idli  tastes great when served with chutney and sambar.

 

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