Here is an interesting and easy recipe of idly that i came across which needs no soaking or blending.Just wash and soak idly rava(cream of rice) and sago pearls in curds.The final outcome is similar to rava idlies.I have already prepared it twice and everybody at home liked it to the core.It is a perfect breakfast for weekends.Do try it out and trust me you will love it!!!
Ingredients:
Sago/sabudana 1/2 cup
Idly rava 1 cup
Curd 1 cup
Salt to taste
chana daal 1-2 tbsp.
water 3/4cup
For tempering:
Ghee/clarified butter 2tsp
Mustard seeds 1tsp
Cashew nuts 1tbsp
Grated ginger 1tsp
Green chilli(minced) 1
For garnish:
Fresh coriander
finely chopped 2tbsp(or even more)
Grated carrot 1tbsp(optional)
Eno fruit salt 1/2-3/4 tsp
Method:
- Take a large mixing bowl and add idly rava.
- Add water and wash it carefully discarding the water
- Once drained add salt,sago pearls and curd and mix well
- cover and keep aside.I have used the tiny variety of sago pearls
- After a while it becomes stiff,add 3/4 cup water and mix well(I added only 3/4 cup,depends how much does the rava and sago absorb moisture)
- The consistency should be that of idly,rava idli batter
- Cover and let it ferment overnight.
Time for preparing idlis:
- The next day check the batter for consistency(I have not added any extra water)
- Grease the idli moulds with ghee and bring the steam pot filled with required water to boil.
- In a small pan heat ghee and do the tempering with the mentioned ingredients.
- Drop the tempering into the sago rava batter.
- Add finely chopped coriander leaves and grated carrots.
- Add eno fruit salt and give a nice whisk.
- The batter begins to bubble a bit as eno begins its reaction.
- Pour a ladleful of batter into the greased moulds and steam for 10-15 minutes.
- Serve with any chutney of your choice or even sambhar.
- Links shared below for chutney and sambhar
- coriander &coconut chutney,sambhar
