Recipe source: Ramya from Ramya cooks.
Ingredients
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.
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9 comments:
Even i bookmarkd from Ramya..yet to try, they turned really prefect for u!
This is little different i do with 2 idli rice,1 urad dal & 1tbsp fenugreek that is all never tried with sago must try this looks delicious....
This is a bit different,will do it :)
Idlis look very soft... Addition of Sago is new to me... Guess I missed it in Ramya's...
Bookmark this for sure a must try soon.
Idli's always look delicious to me!
sago thats a new version........i genearlly use soaked beaten rice and it makes the idlis soft..............but im game to try something new...............
So easy ? No way! Love it...
these idlies look very soft!!
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