About the Recipe
Sabudana Idli. These idlis are gluten-free and make a great choice for those observing fasting or a gluten-free diet.
Ingredients
1 cup Sabudana (Sago Pearls)
1 cup Samak Chawal (Barnyard Millet)
1 cup Curd (Yogurt)
A handful of crushed Peanuts
2-3 Green Chilies, finely chopped
A few Curry Leaves
1 tsp Cumin Seeds
A pinch of Rock Salt (Sendha Namak)
Oil for greasing the idli moulds
Fresh coriander leaves for garnishing (optional)
Preparation
Indian cuisine
Preparation time: 4-6 hours
Cook time: 15-20 minutes
Instructions:
Wash and Soak:
Wash the sabudana thoroughly and soak it in enough water for 4-5 hours or overnight.
Wash the barnyard millet and soak it in water for the same duration as sabudana.
Drain and Blend:
After soaking, drain any excess water from the sabudana.
Blend the soaked sabudana and barnyard millet with yogurt to make a smooth batter. You can add a little water if needed, but the batter should be thick, similar to regular idli batter.
Season the Batter:
Add finely chopped green chilies, crushed peanuts, cumin seeds, curry leaves, and a pinch of rock salt to the batter. Mix well.
Steam:
Grease the idli moulds with a little oil.
Pour the batter into the idli moulds, filling each about 3/4 full.
Steam the idlis in a steamer for approximately 15-20 minutes or until they are cooked. You can check the doneness by inserting a toothpick or knife into an idli; it should come out clean.
Serve:
Once done, let the idlis cool for a few minutes, and then use a spoon or butter knife to gently remove them from the moulds.
Garnish with fresh coriander leaves if desired.
Sabudana idlis are ready to be served. Enjoy them with coconut chutney or a side dish of your choice.