SAGO / JAVVARISI IDLY

Serving size - 25 to 30 idlies

 

Ingredients

Sago - 3/4 cup
Boiled / Idly rice - 1 1/2 cups
Urud dal - 1/2 cup
Fenugreek - 1/2 tsp
Salt - as required

Method

1. Soak urud dal and fenugreek together in the water for 6 to 8 hours.
2. Soak boiled rice and sago seperately in the water for 6 to 8 hours.
3. Grind urud dal and fenugreek into a smooth paste. Remove and keep it aside.
4. Grind sago, rice and salt together. The batter should not be too smooth, slightly coarse in consistency.
5. Add both the batter together and mix well. Allow them to ferment for 8 hours. 
6. Place the sago idly batter in the refrigerator. Keep the batter out of the fridge an hour before we use.
7. As usual, pour batter to all of the pits in the idly plate and place it in the idly cooker or idly pan. Cook it for 10 minutes.
8. Remove idly plates from the stove and allow it to cool for 3 or 4 minutes. Remove idlies from the idly plates and place it in the hot pack. 
9. Sago idlies are ready. Serve it with chutneys or sambar or Kosthu. 

Note

You can also use this batter for dosa too.