Idlis are traditional steamed South Indian breakfast that are 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 mix.
So how about some variety? Try these yummy Karnataka special Sago Semolina Vegetable Idli, accompanied with coconut chutney and sambar and introduce something new to your family. Sabbakki in Kannada lingo is sago and paired with semolina makes for these interesting dish. You can also make just plain Sago Rava idli without the veggies. Both ways they tastes just amazing. So check out a quick step by step pictorial recipe to prepare this healthy comforting meal.
Besides breakfast, you can serve these Sabudana Rava idli for brunch, lunch / dinner or packed for a lunch box meal. This is an instant version where there is no grinding or fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda too.
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. So add this new variety to your list of daily breakfast menu.
- 1/2 cup sago / sabudana
- 1 cup semolina / sooji
- 1 cup yoghurt
- 1 tbsp. ghee
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 tsp. urad dal
- 1 sprig curry leaves
- 8-10 whole peppercorns
- 1/4 tsp. asafoetida
- 1/4 cup carrot, grated
- 1/4 cup beans, finely chopped
- 1/4 cup green peas
- handful of coriander leaves, chopped
- 2 green chilies. finely chopped
- salt to taste
- 1 tsp. eno fruit salt
- oil to grease the idli moulds
Wash the sago twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain and transfer to a mixing bowl.
Add all the chopped veggies, coriander leaves and chopped green chilies.
Heat ghee in a pan and temper with mustard seeds, urad dal, peppercorns, curry leaves and asafoetida. Sauté for a few seconds.
Now add the semolina and stir fry for 2 minutes. Switch off the flame and keep it aside to cool down. Then add it to the bowl containing the sago and the veggies. Mix well.
Now add the yoghurt and salt to taste. Mix well and add some water for the right consistency. It should not be too thick or too watery. Keep aside for 15 minutes. Again check for the consistency.
Add the eno fruit salt and give it a stir. Grease the idli moulds and pour spoonful of the batter into it and steam for 20 minutes. Keep aside to cool down a little bit before opening the lid.
Demould it carefully with a spoon and transfer to a serving plate. Serve them hot with coconut chutney and sambar.
Wash the sago twice & soak it in enough water overnight. Next morning,
the sago will be double in size. Drain and transfer to a mixing bowl.
Add all the chopped veggies, coriander leaves & chopped green chilies.
Heat ghee & temper with mustard seeds, urad dal, peppercorns, curry
leaves and asafoetida. Sauté for a few seconds.
Add the semolina & stir fry for 2 minutes. Switch off the flame & keep
it aside to cool down.
Then add it to the bowl containing the sago & the veggies. Mix well.
Add the yoghurt & salt to taste. Mix well and & some water for the right
consistency. Keep aside for 15 minutes. Again check for the consistency.
Add the eno fruit salt and give it a stir.
Grease the idli moulds & pour spoonful of the batter into it & steam
for 20 minutes. Keep aside to cool before opening the lid. Demould
it carefully with a spoon and transfer to a serving plate.
Serve them hot with coconut chutney and sambar.
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