TRADITIONAL SAGO IDLI ( NO GRINDING, ONLY FERMENTATION)

 


SAGO IDLI







INGREDIENTS:

RAW RICE (fine granulated)   - 1 cup
SAGO (javarisi)                      - 1/2 cup
SOUR  CURD                           - 3 cup
GREEN CHILLY PASTE              - 3 pc
CURRY LEAF                           - 2 stem
COCONUT                               - 2 tbsp
ASAFOETIDA                           - 1/4 tsp
COOKING SODA                      - 1 pinch
SALT                                      - to taste
MUSTARD                              - 1/2 tsp
GHEE                                     - 1 tbsp
OIL                                       - 1 tbsp 

* In a mixer jar add in raw rice (need not soak) and grind it to rava (sooji)(fine granulated) consistency.

* Take a wide bowl add in finely granulated raw rice, sago & curd and mix it well and keep a side for fermentation.

* Let it ferment for 8 hrs.

* After fermentation  add in green chilly paste, finely chopped curry leaf, scraped coconut, asafoetida, soda & salt.

* For tempering take a pan heat up pour inn oil & ghee then add in mustard let it pop up well & pour it into the batter.

* Mix the batter well and cook idli for 12 mits.

* Serve hot with GINGER CHUTNEY. 


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