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sago idli
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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
Keyword south indian recipes, steamed cooking, variety of idli
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

  • Put sago and semolina in a bowl. Wash it and drain the water.
  • Put yoghurtand water  to it. Mix them together. The consistency should be moderate.
  • Cover it with a lid and keep it to ferment overnight (atleast five hours)
  • The next day, add salt to it.
  • Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
  • Pour it over the batter. 
  • Heat the idly steamer.
  • Grease the plates if you wish. I usually wash them and use right away.
  • Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
  • Put a ladle full of batter in each cavity.
  • Keep it in the idly cooker and steam for twenty minutes on medium flame.
  • The idly should be well cooked. 
  • Remove them after sometime. Serve with chutney, sambar or sago.

Notes

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