Try this sabudana idli recipe, or contribute your own.
- Carbohydrate 0.002128125 g
- Cholesterol 7.62578125 mg
- Fat 2.8768703125 g
- Fiber 0 g
- Protein 0.0301484375 g
- Saturated Fat 1.82195875 g
- Serving Size 1 1 -20 (4g)
- Sodium 238.44375 mg
- Sugar 0.002128125 g
- Trans Fat 0.2013915625 g
- Calories 25 calories
Step-by-step
- in a large mixing bowl take ½ cup sabudana / sago / javvarisi / sabbakki. wash them if they are not clean
- next, add 1 cup of idli rava. rinse them well, if they are not clean.
- now add 2 cups of sour curd. optionally you can use fresh curd, however, overnight fermentation will help curd to turn sour.
- depending on the curd thickness you may have to add some water to make batter watery. make the batter slightly thin as the sago and rava will absorb water during fermentation. add around 1 cup of water if you are using thick curd.
- keep the batter to rest and ferment overnight or atleast 8 hours. during this time, sago will soak well and turn to nice pearls.
- mix the batter well. do not mash as the pearls of sabudana may break.
- now add ¼-½ cup water as required to adjust the consistency of idli batter.
- add some salt to taste.
- just before steaming add a pinch of baking soda and mix well till it turns frothy.
- brush the plates with oil
- place cashew in the mould.
- and pour the batter immediately into the idli plate. do not rest the batter.
- steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
- serve hot with any chutney of your choice.
Controlling Batter Consistency
Dry sago must plump fully without dissolving into paste. Combine the dry components with two cups of sour curd and roughly one cup of water immediately. The resulting mixture needs to feel noticeably watery before resting overnight. Starch granules swell significantly over eight hours. Stir the fermented batter gently the next morning to preserve the intact sago pearls. Add a quarter cup of water only if the texture remains too thick to pour smoothly into the greased plates.
Steam Management and Leavening
Baking soda creates carbon dioxide bubbles when exposed to the acidic fermented dairy. Fold in the pinch of soda just before steaming, and pour the batter into the oiled moulds immediately. Delaying this step causes the trapped gas to escape, resulting in flat cakes. Steam the portions over medium heat for eight to ten minutes. Turn off the heat and let the steamer rest for five undisturbed minutes before extracting the idli.
