SABUDANA
IDLI RECIPE
Craving something fluffy and unique? Try SABUDANA IDLI
Offers soft, steamed pearls of goodness—Ideal for a light, guilt-free breakfast or festive snack!
INGREDIENTS
| INGREDIENT | QUANTITY |
|---|---|
|
TWO ROOTS SABUDANA
|
1 Cup |
|
Idli rawa or rice rawa (parboiled)
|
1 cup |
|
Pressed curd (slightly sour)
|
½ cup |
|
Green chillies (finely chopped)
|
2 |
|
Ginger Paste
|
1 Tbsp |
|
Green chillies (finely chopped)
|
2 |
|
Coriander Leaves (Chopped)
|
2 Tbsp |
|
Cumin Seeds
|
1 Tbsp |
|
Salt
|
As Required |
|
Oil
|
For greasing |
30 minutes
Easy
2 servings
Instructions
1. Soak Sabudana
Rinse the TWOROOTS sabudana thoroughly and soak it in just enough water for 30 minutes.
Drain well to remove excess moisture and let it rest for 2 hours.
2. Prepare Batter
In a bowl, mix soaked sabudana, 1 cup idli rawa, ½ cup curd, 2 chopped green chillies, 1 tsp ginger, 1 tsp cumin, coriander, and salt.
3. Rest the Batter & Grease Idli Molds
Cover and let the batter rest for 2–3 hours for better fermentation.
Grease idli plates with oil and pour batter into each mold.
4. Steam Idlis & Serve
Steam for 10–12 minutes until idlis are soft and fluffy.
Serve hot with coconut chutney or mint chutney.
SABUDANA
