21 August, 2024
No grind fermented Sago Idly| Tapioca Pearls Idly
ನೈಲಾನ್ ಸಬ್ಬಕ್ಕಿ ಇಡ್ಲಿ ….. ರುಬ್ಬುವ ಗೋಜಿಲ್ಲದೇ |
Just following the trend, even I tried making idly with tapioca pearls/sago in my own way. My recipe is not an instant one rather I do ferment the batter for over night ie 10 to 11 hours and I do put a special spice mixture tempering as well to the batter
These idlis turns out super soft and melt in mouth. I have used nylon sago to make this idly. We need to wash and rinse both sago and idly tari/rava thoroughly before getting started with the recipe
I have another version of sago idly posted here on my blog, which is an instant version and made using regular sized sago/tapioca pearls. you can check the recipe however by clicking on the name
By the way, I also have a video demonstration for this recipe, you can check the recipe below at the end of this recipe or on my YouTube channel
Ingredients : measuring cup used – 250 ml
- Nylon sago/sabbakki – 1 heaped cup
- Rice idly rava – 1 cup
- Curd – 1&1/2 cup
- Salt – 1 tsp
To grind together :
- Green chili – 2
- Coriander leaves – 1/4 cup
- Curry leaves – 1 big sprig
- Turmeric powder – 1/4 tsp
- Salt – 1/2 tsp
For tempering :
- Ghee – 1 tbsp
- Cumin seeds – 1 tsp
PROCEDURE :
- Wash and rinse both rice idly rava and sago separately or together until you get clear water, slowly drain all the water
- Now squeeze and remove the remaining water
- To that pour 1 cup of curd and 1 tsp salt, mix well, cover and rest it for overnight or 10 to 11 hours (ie .. If you make this mix at night 9 or 10 ‘O clock, then next morning by 8 or 9 am the batter will be ready to make the idly)
- Next morning, first make the spice paste by grinding together the ingredients listed below the heading ‘to grind together’ without adding water
- Heat ghee in a tadka pan, put cumin seeds, when it crackles put the ground paste, stir and pour it on the idly batter, also put 1/4 cup more of curd and mix everything well
- If you feel like the mixture is still dry, then again add 1/4 cup of curd and stir well
- Now fill the cavities of wet idly plates with this batter and steam them for 12 to 15 minutes
- After five minutes, remove idly and serves along with any chutney of your choice
- We can also make tatte idly using the same batter
- Today I have paired these idlys with almond chutney
Video demonstration for this recipe –