Sabudana (Sago) Millet Idli (Instant Version)

 

             Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. You can also add grated veggies of your choice to the batter to make them more nutritious. Both ways they tastes just amazing. 

               Sabudana Idli is very popular in Karnataka where it is called Sabakki Idli, prepared with sabudana-semolina combo. So check out a quick step by step pictorial recipe to prepare my version of this healthy comforting meal. 

            Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal. This is an instant version where there is no  fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

           Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. 

           Foxtail millet, on the other hand, is a great substitute to rice. It is diabetic friendly, healthy and nutritious. These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium. So add this new variety of idli to your list of daily breakfast menu.

• 1/2 cup sabudana (sago / sabbaki)
• 1/2 cup Foxtail Millet
• 1/2 cup yoghurt, whisked
• water as required
• 1 tsp. eno fruit salt 
• salt to taste
• oil to grease 

           Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.

           Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well. 

       

           In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt and water. 

           Mix well and keep aside for 30 minutes. The batter should not be too thick or too watery. Then add eno fruit salt. Sprinkle some water and mix the batter well. 

            Grease few tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler. 

            Cover with a lid and steam for 20 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers. Keep aside to cool down before opening the lid.

             Then demould with the help of a knife dipped in water and transfer to a serving plate. Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

 

                                Dry roast the Foxtail millet for 2 minutes. Set aside to cool. 

                                 Then grind into a slightly coarse powder. 

                              Wash the sabudana twice & soak it in enough water overnight. 

                                 Next morning, the sago will be double in size. Drain well. 

                               In a large mixing bowl, add the soaked sabudana,

                                  ground millet, 

                                   yoghurt, salt

                                 and water. 

                                  Mix well and keep aside for 30 minutes.

                                 Then add eno fruit salt. 

                                Sprinkle some water.

                                  Mix the batter well. 

                        Grease few tumblers / small containers & ladle the batter into it.

                        Fill only 3/4 of the tumbler. 

               Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean. 

                            Keep aside to cool down before opening the lid.

                           Demould carefully & transfer to a serving plate.

                      Serve them hot with coconut chutney & sambar for a healthy, 

                      sumptuous breakfast.