Sabudana Idli | Sabbakki Idli | Javvarisi Idli
A great option for an easy breakfast recipe. Preparation is very simple, yet it is tasty.
Ingredients
- 1/2 cup Sabudana
- 1/2 cup Idli Rava
- 3/4 cup Curd
- 1/2 cup Water
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 2 TBSP Cashews
- 5-6 Curry Leaves chopped
- 1/4 cup Dill Leaves chopped
- Salt to taste
- Water as required
Instructions
- In a bowl, take 1/2 cup of Sabudana.
- Add 1/2 cup of idli rava.
- Then add 3/4 cup of Curd.
- Mix them together.
- Add 1/2 cup water.
- Mix well and prepare the idli batter, make sure there are no lumps.
- Allow it to ferment for 6-8 hours.
- For tempering, Take 2 tsp of oil.
- Once the oil is hot, add 1/4 tsp of mustard seeds.
- And add 2 TBSP Cashews, and some chopped curry leaves.
- When cashews turns golden, switch off the flame and add the tempering to the idli batter.
- Then add 1/4 cup of chopped dill leaves.
- Add Salt to taste.
- If required add water to get the idli batter consistency, and mix well.
- Add water in the steamer.
- Keep the greased idli moulds in steamer. If you wish you can keep cashews in each of the moulds, as a decorative purpose.
- Then add idli batter to all the moulds.
- Steam it for 10-15 minutes.
- Allow it to cool for 5 minutes, before removing from the idli moulds.
- Then slowly remove from the moulds with the help of spoon.
- Soft Sabudana Idli's are ready to serve with any chutney or sambar.
Video
Notes
HOW TO MAKE SABUDANA IDLI | SABBAKKI IDLI WITH STEP BY STEP PHOTOS:
- In a bowl, take 1/2 cup of Sabudana.
- Add 1/2 cup of idli rava.
- Then add 3/4 cup of Curd.
- Mix them together.
- Add 1/2 cup water.
- Mix well and prepare the idli batter, make sure there are no lumps.
- Allow it to ferment for 6-8 hours.
- For tempering, Take 2 tsp of oil.
- Once the oil is hot, add 1/4 tsp of mustard seeds.
- And add 2 TBSP Cashews, and some chopped curry leaves.
- When cashews turns golden, switch off the flame and add the tempering to the idli batter.
- Then add 1/4 cup of chopped dill leaves.
- Add Salt to taste.
- If required add water to get the idli batter consistency, and mix well.
- Add water in the steamer.
- Keep the greased idli moulds in steamer. If you wish you can keep cashews in each of the moulds, as a decorative purpose.
- Then add idli batter to all the moulds.
- Steam it for 10-15 minutes.
- Allow it to cool for 5 minutes, before removing from the idli moulds.
- Then slowly remove from the moulds with the help of spoon.
- Soft Sabudana Idli's are ready to serve with any chutney or sambar.
