Last night, I was posed with the same question that I’m sure even you all are, night after night, every night – “What do I make for breakfast, lunch, dinner for tomorrow?” Gosh…I so hate it when I’m unable to decide. I started looking in my pantry and suddenly, my eyes fell on the box of sago, and I remembered having seen a recipe for sago idlis somewhere on the internet sometime back (don’t ask me where, b’cos I don’t remember now!). So I made up my mind on Sago Idlis for breakfast. It’s pretty simple to make, no grinding fuss, and quite similar to Rava Idli. The mister and me loved it, so here it is for you all to try too!
Ingredients:
To soak for 8-10 hours:
- Sago – 1/2 cup (the very small variety of sago which is used for khichdi)
- Fine Soji (Chiroti Rava) – 1 cup
- Curd – 1 cup
- Water – 1 cup
- Sugar – 1/4 tsp
- Salt – to taste
For Tempering:
- Asafoetida – a pinch
- Mustard seeds – 1 tsp
- Oil – 1/2 tsp
Others:
- Carrots – 3 nos (grated)
- Coriander/Cilantro – a sprig (finely chopped)
- Jeera-Pepper powder (optional) – 2 tsps (I din’t add any)
- Fruit Salt (Cooking Soda) – 2 tsps
- Water (additional) – as required
Serves: This proportion makes 20 idlis.
Procedure:
- Mix together the ingredients mentioned for soaking and allow the batter to stand for 8-10 hours. I let it stand overnight.
- Once the batter is soaked well, prepare a tempering with the asafoetida, mustard seeds and oil. Pour over batter and stir well.
- Add the grated carrots, finely chopped coriander/cilantro, jeera-pepper powder. Stir well to blend in all the ingredients.
- Add the fruit salt (cooking soda) and add water if required, to adjust the consistency as for rava idli batter.
- Pour the batter onto greased idli moulds and steam cook for 20-25 minutes, like you would your normal idlis.
- Serve hot with choice of chutney.
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