Ingredients
1 cup idli rava
1 cup sago/ sabudana/ sabbakki
2.5 cups curd/yogurt
1 1/4 cup water
2 tblsp grated carrot
2-3 finely chopped green chillies
1.5 tsp Eno
Salt to taste
Curry leaves
1 tblsp oil
Procedure
Wash and soak together idli Rava, sago with salt in curds and water, mix well and set it to ferment for 6-8 hrs
After the set time for the batter consistency, if it is thick and solid, add some more water to make pouring idli batter consistency(don't add more water, otherwise idli won't puff up)
Heat oil in a pan, add chopped green chilies, curry leaves and fry for a minute, pour the tempering into the batter and mix well
Now heat the idli steamer or cooker put water and let it boil
Meanwhile, add Eno to the batter and stir faster to make the batter fluffy
Grease the idli moulds and pour a ladle of batter in each mould and steam cook for 10- 12 minutes
Your piping hot sago idlis are ready to serve. Enjoy with coconut chutney or sambar.
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