Sago Rava Idli(Sabudana Idli/Javvarisi Idli)

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I have never been one to make instant idlies or instant dosas, but off late those have become regular features in my kitchen. And, I am amazed at the number of varieties there are available and how easy and tasty these are. This is not so much of an instant recipe, but if you were like me waking up in the morning and wondering what to make for dinner that night, this recipe does come in handy. I had bookmarked this recipe from a blog, a long time ago, and having been using it since. Unfortunately I don’t remember the name of the blog. If this is your recipe, do leave me a comment so that I can link to your site.

Ingredients:
(Soak for 8 hours or overnight)
1/2 cup sabudana/sago/javvarisi(use the very small variety of sago)
1 cup fine sooji/rava
1 cup yogurt
1 cup water
pinch sugar
salt to taste
gingelly oil, to grease idli mould

Add ins:
1 cup grated carrots(approx. 3 carrots)
2 tbsp chopped cilantro
2 tsp baking soda(or Eno fruit salt)

For Tempering:
1 tsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
a pinch asafoetida

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Method:
Whisk the yogurt and water and add in the rava and sago. Mix together and add salt to taste. Leave the batter at room temperature for 8-10 hours. If making for breakfast, I let this stand overnight. If the batter appears too watery, don’t worry as both the rava and the sago absorb a lot of water.

Just before making the idlies, add in the grated carrots, cilantro and baking soda. Add water to thin the batter if it is too thick. The consistency is the same as rava idli batter.

Heat oil in a small pan for tadka, when oil is hot, splutter mustard seeds, cumin seeds and asafoetida. Add the tempering to the batter. Grease idli moulds with gingelly oil and pour the batter. Let it steam for 10 – 15 minutes until the idlies are fully cooked. Enjoy the steaming idli with coconut chutney!

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Verdict: These idlies are super soft, spongy and very easy to put together. The grated carrots add a mild sweetness and a pleasant orange color to the idlies. I paired it with coconut chutney, but any chutney would do well.

Sending this to ‘Breakfast Club’, series by FussFreeFlavors

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