Sago /sabudana/javvarsi idlis - Instant idlis recipes

Sago /sabudana/javvarsi idlis - Instant idlis recipes
I saw this interesting recipe for instant idlis at Lakshmi's place and tried it immediately. It came out really good and we enjoyed them hot with coriander chutney one friday evening. I always look out for instant idlis as they are easy and quick, you dont have to ferment the batter for long. You must have seen my instant rava semiya idlis too. Sago idlis is a ideal tiffin item and has to be enjoyed hot as they dont remain soft for a long time. But of course, the batter can be kept ready and idlis can be made just before when they are to be served. Thanks Lakshmi for the recipe.
Sago /sabudana/javvarsi idlis - Instant idlis recipesI saw this interesting recipe for instant idlis at Lakshmi's place and tried it immediately. It came out really good and we enjoyed them hot with coriander chutney one friday evening. I always look out for instant idlis as they are easy and quick, you dont have to ferment the batter for long. You mu...

Summary

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  • Coursebreakfast
  • Cuisinesouth indian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time10 minutesPT0H10M
  • Total Time25 minutesPT0H25M

Ingredients

Sago
1cup
Rava
1cup
Curd
1 1/2 cup
Green chillies- chopped
1
Curry leaves- few chopped
Coriander leaves- chopped fine
a small bunch
Asafoetida
a small pinch
Mustard seeds
1tsp
Oil for tempering and greasing the idli moulds
Salt
to taste

Steps

  1. Roast the sago till they a light brown in colour. Grind it to a coarse powder. I used instant sago, so I did not grind it and used it as it is.
  2. Also roast the rava for sometime. Combine both and add curd and mix well. Then heat oil in a pan. Add mustard, asafoetida, curry leaves, green chillies. As it sputters, add this to the sago mixture. Add coriander leaves and salt and mix the batter well.
  3. As Lg has mentioned, the batter is not like that of the usual idli batter. Its quite thick. Spoon in some batter on the idli moulds. Steam them for 15 to 20 minutes.
  4. Serve HOT with chutney or sambar.