Sabakki/sabudana Rava Idli
Ingredients
Rava Idli basic mix
- 1 cup rava (coarse semolina)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds (optional)
- 1 tablespoon channa dal
- 2 teaspoons urad dal
- 12-15 cashews, chopped
- 10-15 curry leaves, torn
- 1 inch ginger, grated
- 2 chillies, finely chopped
- 1 pinch of hing
- 2-3 tablespoons oil
Other ingredients
- 2-3 tablespoons coriander, finely chopped
- 1 teaspoon Eno fruit salt, unflavored
- 1/4 cup small sabudana/nylon sabakki
- 1 cup thick yogurt, beaten
- Salt to taste
- Oil to grease idli plates
Preparation
Soak sabakki in enough water for 2 hours.
In a pan, heat oil. Add mustard seeds and let them crackle. Add cumin seeds (if using), urad dal, channa dal, and cashews. Stir on a low flame until golden.
Add hing, curry leaves, ginger, and green chillies. Fry until the moisture evaporates.
Turn off the flame and add the rava to the pan. Stir to combine well and let it warm up in the residual heat.
Turn on the idli steamer and grease the idli plates.
Strain the sabakki using a colander and squeeze out the excess water.
In a mixing bowl, add the rava idli mix, strained sabakki, coriander leaves, salt, and yogurt. Mix well.
Let the mixture sit for a minute. Sprinkle approximately 1/4 cup of water into the Eno fruit salt. Gently incorporate this frothy liquid into the batter.
Pour the batter into the idli moulds and steam for 12-15 minutes.
Drizzle some ghee (clarified butter) and serve with chutney and potato sagu.