Today I tried making this super soft melt like butter Idlies and I am thankful to a you tuber for sharing this awesome recipe. The recipe calls for soaking 1 measure of whole round skinless urad dal with 1/2 tsp fenugreek seeds for 4-5 hours, 1/4th measure of sago (sabudana) for 2 hours and 2 measures of idly rava for 2 hours, everything is soaked in seperate containers. Grind the urad-fenugreek and sago till fluffy. Use cold water while grinding if using a mixie jar.Squeeze and add in the washed n soaked idli rava and mix well. Leave it to ferment overnight in a steel container. Mix in salt, grease the idli plates, pour in the batter and steam them for 10 mins. Remove, wait for a few minutes before scooping the idlies using a wet spoon. Enjoy with a chutney of your choice! Note - After washing urad dal I soaked 1 measure of dal in 3 measures of water, soaked 1/4th measure of sago in 1/2 measure of water and used the same water for grinding. I didn’t add any additional water while making the batter.
My cousin was visiting from Mumbai and she put sago in dosa also. I was surprised. For dosa she added a little bit of chenna dal.
In this recipe you can add either poha or sago (big variety). I totally loved this recipe using sago. I sometimes make Sago Sponge Idli.I posted the recipe in this thread Sago / Sabbakki Idli
Yes I remember Mrs vahchef demonstrating the recipe.Sago is also used to make kheer (payasam) and chakli (Murukku).
I have used sago and no doubt I was so happy with the texture. Only difference was I used rice instead of rava. But it was very spongy