Tuesday, May 29, 2018

Sago Idli (No Grinding )

I absolutely love idli and sambar it's my complete morning breakfast and a good idli needs to ferment longer to get a spongy texture and here is one recipe I came across from Smt. Mrs Mallika Badrinath book " 100 Tiffin Varieties where I stumbled upon this sago idli which doesn't need any grinding . I tried it and absolutely loved the texture . Here is the easy recipe for idli I have changed the recipe a little bit the recipe called for bi carbonate soda and I have used Eno but nevertheless this recipe is a winner and request you to try it out for your family and friends I am sure you will love it too :) 

Recipe credit : Chef Mallika Badrinath



Ingredients 

1 cup Idli Rawa

1/2 cup sago

2 tbsp chanadal

1 Cup Thick yogurt

3/4 cup water + 1/2 cup water (refer the Method *)

2 tbsp coriander leaves (finely chopped)

1 tsp ghee

2 tbsp cashews

1/2 tsp mustard seeds

2 green chilli cut into thin roundels 

3/4 tsp Eno fruit salt

1 & 1/2 tsp salt to taste

Method

  • In a container mix idli rawa, sago , chanadal and thick yogurt mix well and keep aside. 
  • You will notice it will be too thick then add in 3/4 cup water and mix well add in salt and allow it to ferment overnight.
  • Next morning add in thinly sliced green chillies and add in 1/4 to 1/2 cup water add in the water slowly to get the consistency of the idli batter.

( Consistency of the batter )
  • Now take a small pan add in ghee , mustard seeds when they begin to pop add in finely chopped coriander leaves , cashews and add this to the sago mix. Add salt to taste.
  • Now add in Eno fruit salt and mix well.
  • Keep the steamer ready, grease the idli mould and pour a spoonful of batter and steam for a good 10 -12 mins till done.
  • Allow it to cool completely before taking the idlis out .
  • Serve with chutney or sambar....My verdict we absolutely loved this spongy idli.
  • Note : I added  approx. around 3/4 + 1/4 cup water to my batter to adjust the consistency to the idli batter .