Sabudana is one of my favourite ingredient and I have posted few dishes earlier.To name a few, sabudana pops,sabudana kichdi,sabudana laddoo and today it is Sabudana idli. I had prepared this idli long time back and found it in a folder.There was a time when I used to prepare this idli every now and then….This is a very easy recipe and I love the taste and texture too. This recipe came to my notice when my friend Pallavi Nayak posted it in a group and I got so inspired I prepared it.
Recipe adapted from: Chefinyou
Recipe adapted from: Chefinyou
Ingredients:
Idli rawa(cream of rice)-2 cups
Sabudana(tapioca pearls)- 1 cup
Curds-2 cups approx
Water-2 cups
Grated coconut-1/2 cup
Coriander leaves-2 tsp,chopped
Baking powder-1/4 tsp
Salt- to taste
To season:
Ghee or oil-1 tsp
Mustard seeds-2 tsp
Curry leaves-2-3 sprigs
Cashewnuts-12-15 bits
Green chillies-3-4,chopped
Method:
- Take a large bowl,mix together idli rawa,sabudana,curds and water.
- Add salt to taste and keep it outside overnight or 10 hours.
- Next morning mix it well,add additional water if it has turned dry.
- Add grated coconut and mix it.
- You may also divide the batter at this step and refrigerate for further use,but half the tempering part.
- Heat ghee or oil in a pan,splutter mustard seeds,add curry leaves,cashewnuts and green chillies.
- Season it to the batter,add baking powder and mix it again.
- Grease the idli mould and add a ladle of batter and steam it for 20 minutes.
- To check weather the idlis are cooked you may insert a bamboo skewer,if it comes out clean,then it indicates it is cooked.
- Cool it for sometime and then unmould it with the help of a butter knife.
- Serve it with chutney.
Sabudana idli looks delicious.