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20 October, 2015

SABBAKKI IDLY/SAGO/SABUDANA IDLY

Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

Here it is… one more type of Idly using sago/sabudana/sabbakki. Curd which is little sour is used in preparing this idly, so it turns out little tangy and it is spicy because of green chilli. Sago has many health benefits, It is full of energy and carbohydrates. Sago improves digestion, good for muscle growth, bone health, keeps blood pressure under control and so on. I have also posted sago/sabbakki butter milk , sago flour rotti/roti , sago-moong dal/hesarubele upma & sago/sabbakki Payasa here in my blog. I have not added any other ingredients like semolina or rice flakes etc with the sago, the Idly is made using only sago/sabudana/sabbakki. Though we can consume it when it is completely cooled or kept for some considerable time, it tastes best when it is hot.

 

Ingredients :

  • Sago/sabudana/sabbakki – 1 cup
  • curds – 1/4 cup
  • Salt  to taste

       

 For tempering :

  • Oil / ghee – 1/2 tsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp ( optional )
  • Black lentils/urad – 1/4 tsp
  • Bengal gram – 1/2 tsp
  • Chopped green chilli – 1/2 to 1 tbsp ( according to spice level )
  • Curry leaves – few

       

 PROCEDURE :

  • Wash sago in enough water, drain all the water and keep it for 1 – 2 hours ( for soaking)
  • Make tempering with all the ingredients
  • Put tempering, salt and curds to the soaked sago
  • Mix well , Pour it in the idly plates and steam it for 5 to 6 minutes
  • Take out after 5 minutes and serve with chutney

       

NOTE: The sago curds mix should be of the consistency shown in the below ⇓ ( first ) picture

 

sago/sabbakki idly      sago/sabbakki idly