Sabudana Idli's

Servings: 25-30 idlis

Ingredients:

Content	Quantity	Comment
For Batter
Sago / Sabudana / Sabakki	2 cups
Urad whole	1 cup
Water	To grind
Salt	To taste
For Idli
Coriander leaves	1-2 tbsp
Batter	A portion
Onion	1 small	Chopped

Method:

Wash and soak urad dal in water for 2 hours. Wash and drain sago and keep it covered for 2 hours. Grind the urad dal to a smooth paste, mix the sago and add water so that it is very thin(this is because sago absorbs water and the dough becomes very stiff and fermentation becomes difficult if less water is added like normal idli batter). Allow it to ferment overnight.

Mix the coriander leaves and chopped onion (You can choose not to add onion as it leaves water when added to the batter and takes more time to cook. You can add grated carrots instead) with a portion of the batter. Grease the idli plates, pour the batter and steam it for 10-15 minutes. Once done, remove the plates and allow it to cool for 5minutes. Scoop out the idli’s.

Serve with spicy coconut chutney.

Tip:

You can also cook plain sago idli’s if you do not wish to add vegetables.