Sago Idli

Ingredients

• • Rice rawa (prepared from washed and dried raw rice) - 3 cups
• • Fine sagos - 1 cup
• • Sour curd (thick) - 3 cups
• • Rock salt - as required
• • Bengal gram dal - 2 tablespoons
• • Curry leaves (finely cut) - 2 tablespoons
• • Coriander leaves (finely cut) - 2 tablespoons
• • Coconut (grated, fresh) - 2 tablespoons
• • Cooking soda - ½ teaspoon
• • Oil - 3 tablespoons
• • Mustard seeds - ½ teaspoon
• • Cashew nuts (cut) - 1 tablespoon
• • Green chillies (cut into stripes) - 7

Method

• 1. Mix rawa, sago, salt and bengal gram dal with curd.
• 2. Allow to ferment till next day.
• 3. Mix coriander, curry leaves, coconut and soda to the batter.
• 4. Heat oil and season with mustard, green chillies and then fry cashews till golden.
• 5. Pour over batter and mix well.
• 6. Pour in greased Idli plates and steam till cooked.
• 7. Serve with coriander chutney or onion chutney.

Method To Prepare Rice Rawa

• 1. Wash and soak plain rice for 1 hour.
• 2. Drain water and spread the soaked rice over cloth under shade.
• 3. When there is no moisture, pound it to fine rawa consistency in a mixie.

Note

• • If sago is big in size increase the volume of curd.