Sago Idly

Sago / Sabudana / Javvarisi Idly:

Sago ( big variety ) : 1 cup

Raw Rice : 1 cup

Idly Rice: 1 cup

Urad dal : 1 cup

Fenugreek seeds : 1 tsp. ( Optional )

Wash and Soak everything together for 8 hrs in 5 cups of water.

Grind in the same water, which you used for soaking. Add water gradually. Add extra water, only if needed. Adding more water results in Flat Idly.  And if water is less, it may result in Hard Idly.

Grinding the batter in wet grinder gives the best result.

If you are grinding in Mixie , keep the excess water you got ( after soaking ),   in fridge and use this cool water for grinding.  

Keep the batter in tall vessel, giving enough space for the batter to raise.  Let the batter sit for atleast 10 hrs or overnight.

Steam cook Idlies using Idly Pan , for 8 to 10 mts.  

 Don’t stir the batter before steaming, it may affect the fermentation.  

Can use wet muslin cloth, by spreading it on the idly plate,  while steaming,  to give best pores Idlies.

Enjoy Super soft, White and fluffy Idlies.

Serve hot with  Sambar  /  Chutney /  Milagai Podi

 

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