Sago / Sabbakki Idli

Discussion in 'Recipe Central' started by shravs3, Apr 12, 2018.

  1. shravs3

    shravs3 IL Hall of Fame

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    Ingredients

    Sabudana / Sago - 1/2 cup
    Idly rava - 1 cup
    Curd - 2 cups
    Water - 1/2 - 1 cup
    Salt
    Soda
    Tempering with mustard , jeera , Urad dal

    Method

    Wash sago and rava nicely and add curd to it mix well .
    Add water slowly and mix well , if it’s too thick add little more , but ensure
    that it’s not watery .
    Should be like rava idly consistency .
    Keep aside for 6-8 hrs or overnight .
    After that mix the batter well ,if required add water , tempering and salt .
    Add soda and pour it to idli plates and steam for around 10-15 min.

    Variation

    Add your favourite veggies
    If you are using Nylon sago ie. smaller variety you can skip the rava .
     
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  2. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Shravs, I had tried it sometime ago and I didn't like these idlis, but I will give it a try again since you have posted it.:)
     
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  3. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    Sago Sponge Idli

    Ingredients

    Idly rice - 2 cups
    Urad dal - 1/2 cup
    Sabudana / Sago - 1/4th cup
    Fenugreek seeds - 1/2 tsp
    Baking Soda - 1/8th tsp
    Salt to taste

    Method
    Wash and soak idli rice,sago,urad dal,fenugreek seeds in separate containers overnight.

    Grind urad dal and fenugreek seeds into a fluffy batter,remove and keep aside.Grind idli rice and soaked sago into a smooth batter with a slightly grainy texture.Mix everything with baking soda and keep aside in a warm place to ferment for 10 hours.Add salt, add water if needed.Mix and steam idilies for 15 mins (5 mins on high,10 mins on medium flame).Switch off, wait for 10 mins,remove and scoop idlies with a wet spoon.Serve hot with coconut chutney/peanut chutney/sambar/peanut podi and ghee.Enjoy!

    sago sponge idli.jpeg
     
    Last edited: Apr 13, 2018
  4. shravs3

    shravs3 IL Hall of Fame

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    Aww so sweet of you ! Hope you like it .. Actually Nylon sago tastes better . But here we don’t get tat variety :worried:
     
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  5. shravs3

    shravs3 IL Hall of Fame

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    Thanks Veena . I actually wanted to try this but was lazy to grind and tried the other one .. Next time will try this . And your idlies are spongy as well .
     
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  6. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    Thanks...but these are not as round as the ones in my tummy now :)Do try them when you find time.
     
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  7. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    I only find one variety of sago pearls in Indian stores and using it for idlies, murukku and punugu. How different is nylon sago from the ones we get here?
     
  8. Sandycandy

    Sandycandy IL Hall of Fame

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    Sago idlis sounds interesting ! Should try it.
     
  9. shravs3

    shravs3 IL Hall of Fame

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    F94B204A-3A90-442A-9890-24F2AC818969.jpeg 1804B1BA-3CA6-489A-B651-D63C2C374CBA.jpeg F94B204A-3A90-442A-9890-24F2AC818969.jpeg
    Hi Veena ,

    Nylon sago is thinner and translucent than the normal version of Sago. We used to get it in Bangalore . Even I dint find tat variety in US..
    Above are the pics for your reference .
     
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  10. shravs3

    shravs3 IL Hall of Fame

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    Thanks Sandy .. Try and let me know :blush:
     

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