Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

SABUDANA IDLI (STEAMED SAGO CAKES)

I remember quite a few years back when I came across this interesting recipe for Sabudana Idli on a food group in Facebook. It became so popular with many members, that I too was tempted to try it and it was really yummy. Recipe courtesy chefinyou.com

This is what you’ll need

For the idli

Idli rava (cream of rice): 2 cups

Sago: 1 cup

Yoghurt: 2 cups (if thick) plus 2 cups water, else 3 cups plus 1 cup water

Grated coconut: 1/2 cup

Baking soda: 1/4tsp

Salt to taste

For seasoning

Mustard seeds: 1tsp

Green chillies: 3

Curry leaves: Few (torn)

Coriander leaves: Few

Cashewnut bits: 1-2tbsp

Ghee: 1tsp

Let’s get cooking

1. Mix the idli rava and sabudana in a big vessel.

2. To this add the yoghurt, along with the water and let it soak for 10 hours (I usually leave it over night)

3. Next morning mix it well and if required add another glass of water. This batter does not rise.

4. Add the coconut and mix well.

5. Heat the ghee is a pan and season with the mustard seeds, chopped green chillies, curry leaves and cashew nut bits.

6. Add the seasoning to the idli mixture, along with salt, chopped coriander leaves and baking powder. Mix well.

7. Grease an idli mould and steam the sabudana idlis in the idli stand for around 10 to 15 minutes.

8. Remove from the mould once cool and serve with a chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding soaking time)

Serves: 4

 

 

 

 

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