Recipe source: Ramya from Ramya cooks.
4 cups boiled rice
1 cup blackgram dal
1/4 cup sago (sabudana)
1 tbsp fenugreek seeds
Salt to taste
Soak the rice, dal and sago seperately for 4-5 hours. Grind the ingredients to get a smooth batter. Ferment for 6-8 hours.
Pour the batter in idli plates and steam for 7-10 minutes. Pierce a fork in the idli and check if it comes out clear and non sticky.
Serve hot with chutney/sambar.
how to make idlis, soft idli recipe, making soft idlis using sago, jevarisi