20 October, 2015
Sago idly | tapioca Pearls idly |
Sabbakki idly | ಸಬ್ಬಕ್ಕಿ ಇಡ್ಲಿ |
Here I come, along with one more type of Idly using sago/sabudana/sabbakki. This recipe uses only couple of ingredients and that’s it tasty idlis will be ready in minutes.
Curd which is little sour is used in preparing this idly, so it turns out little tangy and it is made spicy by including green chilli in it.
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 on my blog, so do not forget to check.
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 this when it is completely cooled or kept for some considerable time but tastes best when it is hot and fresh.
Ingredients : measuring cup used – 200 ml
- 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 covered for 1 – 2 hours (for soaking)
- Heat ghee and prepare tempering by using all the ingredients listed below the heading ‘for tempering’
- Put prepared tempering, required salt and curd to the soaked sago
- Mix well and Pour in the idly plates and steam it for 10 minutes
- Let it sit for 5 minutes, then remove from the idly plate and serve along with the chutney of your choice.
NOTE: The sago curds mix should be of the consistency shown in the below ⇓ (first) picture
