Sago Idli how to make sago idli

Sago Idli sago idli Sago Idli how to make sago idli sago idli7


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I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It’s needs no grinding; thus a boon for us, to prepare something different on daily basis.

Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

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sago idli

Ingredients:

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5  cup curd
  • 1 cup water
  • salt to taste
  • 1/4 teaspoon soda
  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 4 cashew broken
  • a few curry leaves

Method:

  1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
  2. Add salt to the batter.
  3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
  4. Pour it over the batter.
  5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
  6. Add soda to the batter, mix well and put a ladle full in each cavity.
  7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
  8. Idlis should be well cooked.
  9. Remove the idlis with round edged spoon after sometime.
  10. Serve with chutney, sambar or sago.

Take a tip:

  • The curds used must be sour.
  • Small sago pearls are usually used for this. But, I have used the regular ones itself.

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idli batter

Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

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seasoning

Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

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put the seasoning

Put salt to the batter and  add the prepared seasoning.

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and the soda

Lastly, add a little soda and mix it.

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batter into the idli moulds

Put the batter in the cavity of the idli moulds.

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ready to be steamed

It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

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sago idli

Sago idli are ready to serve.

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Sago Idli

You can serve with chutney, sambar or sago.

 

 

Prestige has come with a smart multi kadai. It has anodized body. It can be used for idly and dhokla. One can also use it for regular cooking. You can check it in the link below.

 

Print

Sago Idli

Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 

Course Breakfast
Cuisine Indian
Prep Time 7 hours
Cook Time 18 minutes
Total Time 7 hours 18 minutes
Servings 3 people
Author jayashree

Ingredients

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5 cup yoghurt (curd)
  • 1 cup water

For seasoning:

  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 5 cashew broken into pieces
  • 2 green chilly cut into pieces
  • few curry leaves tear them into small bits

Other ingredients

  • 1/4 teaspoon baking soda
  • salt to taste
  • water ( to adjust the consistency of batter)

Instructions

  1. Put sago and semolina in a bowl. Wash it and drain the water.

  2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.

  3. Cover it with a lid and keep it to ferment overnight (atleast five hours)

  4. The next day, add salt to it.

  5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.

  6. Pour it over the batter. 

  7. Heat the idly steamer.

  8. Grease the plates if you wish. I usually wash them and use right away.

  9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.

  10. Put a ladle full of batter in each cavity.

  11. Keep it in the idly cooker and steam for twenty minutes on medium flame.

  12. The idly should be well cooked. 

  13. Remove them after sometime. Serve with chutney, sambar or sago.

Recipe Notes

  • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
  • Yoghurt should be sour.
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sago idli

 

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Sesame Rice/ how to make sesame rice

sesame rice  Sesame Rice/ how to make sesame rice sesame rice8

 Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

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sesame rice

Let’s get cooking Sesame Rice

Ingredients:

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chillies
  • 1 teaspoon urad dal (black gram dal)
  • 2 tablespoon oil
  • 5 cashew nuts
  • 1 teaspoon ghee
  • salt to taste
  • 1/2 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves

Method:

  1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
  2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
  3. Roast the red chilly and urad dal with a little oil in it.
  4. Grind both the ingredients separately.
  5. Make seasoning with the remaining oil.
  6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
  7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

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roasted sesame seeds

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roasted red chilly and urad dal

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both powdered seperately

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seasoning

Mix rice, powdered spices and salt.  Sesame Rice/ how to make sesame rice sesame rice5 300x200

Mix rice, powdered spices and salt

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Sesame rice

Print

Sesame Rice

Sesame rice is a 

Course Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup rice
  • 2 tablespoon sesame seeds
  • 3-4 dry red chilly
  • 1 teaspoon urad dal
  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • asafoetida a pinch
  • a few curry leaves
  • 5 cashewnuts
  • 1 teaspoon ghee
  • salt to taste

Instructions

  1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 

  2. Once the pressure is released, put the rice in a wide plate.

  3. Roast sesame seeds until light brown in colour. Put it aside.

  4. Put a little oil and roast the urad dal and dry red chillies.

  5. Make separate powder of these.

  6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.

  7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

My e-b00k, “30 Tasty Dal Recipes” is available on Amazon. One can have daily different variety of dal.