SAGO IDLI

 I prefer dosa to Idli. A few years back, when I expressed my subjective opinion about Idli on Quora, it drew flak from the idli lovers. I had to pacify them from my standpoint. Even now,I prefer other variants to  conventional idli.Idli as such doesn't have any taste of its own,it can only be relished with varied accompaniments. With the proliferation of healthy foods, there are different avatars of this humble dish.

 

 

 

 

INGREDIENTS

SAGO-  2 CUPS

SEMOLINA- 1 CUP

SALT TO TASTE

BUTTERMILK- 2 1/2 CUPS

COOKING SODA- 1/4 TSP

FOR SEASONING

OIL- 3 TSP

MUSTARD- 1 TSP

GRAM DAL- 1 TSP

URAD DAL- 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-3/4 TSP

CUMIN SEEDS- 1 TSP

GREEN CHILLIES- 2 NOS

GINGER GRATED- 1 TSP

CHOPPED CORIANDER LEAVES- 1 TBSP

PROCEDURE

1. Wash sago thoroughly to eliminate the starch content. Soak sago in water for 4-5 hours.

2. Soak semolina separately in water for a hour.

 

3. In a wide bowl,add both the soaked ingredients,buttermilk,salt and mix well. Allow it to rest for twenty minutes.

4. Prepare the seasoning from the ingredients cited in the column.

5.Add the seasoned ingredients to the sago mixture and mix well.

6. Add the chopped coriander leaves and mix well.

7. If you find the mixture too thick,then add some more buttermilk . Take care not to make it runny,else,idlis won't rise.

8. Grease the idli plates with oil and pour the sago mixture. Steam the contents for 10 minutes and switch off.

9. After five minutes,scoop out the idlis and serve with any chutney/ sambar.