Padmas Navaruchi

How to make Super soft Sabudana Idly

padmakmurthy

December 21, 2022

Friends, have you ever heard about this?

I shall teach you about how to make super soft sabudana idly in this post.

you might have come across a number of methods and types of Idly such as Rice Idly, Rawa Idly, shavige Idly, poha Idly, etc.

Nowadays Sabudana IDLY is becoming very familiar and can be enjoyed as a special breakfast at functions and celebrations. The main reason behind it is that it doesn’t need overnight soaking or fermenting.

The ingredients needed are few and readily available. Just soaking the sabudana for a few hours (3-4) is enough, and the batter needs 20 mts to rest in total.

To make the soft Idly, tastier I have used Dill leaves, which give a beautiful look and also a nice flavor.

The super soft Sabudana Idly is made with a combination of soaked Sabudana, normal Upma Rawa, curds, Dill leaves, salt, water, and little cooking soda. This Idly doesn’t need overnight soaking and fermentation as we do with Rice IDLY. The Idly is super soft, delicious, tasty, and colorful.
The ingredients needed for super soft Sabudana Idly

Ingredients for the Sabudana Idly

Table of Contents

1/2 cup of- Sabudana
1 cup of upma Rawa
1/2 cup of sour curds
1/2 cup of Dill leaves finely cut or
(1/2 cup of fresh coriander leaves)
1 cup of plain water
1 teaspoon of Salt
1/2 teaspoon of cooking soda (optional)
2 teaspoons of the oil for greasing the Idly molds.

Instructions for preparation of Idly batter

You need the following ingredients for Idly batter preparation.

Firstly you need to soak the Sabodana in water for 3-4 hours.
Drain the extra water you see that the sago is doubled in volume.

Now take a mixing bowl and put all the ingredients one by one except the Dill leaves.
Use 1/2 cup of water and combine them to form a thick Idly batter.

Now take the dill leaves, wash them, and chop them finely.
Add to the batter and mix well.

After mixing, cover and keep for 20 minutes.

Meanwhile, make red onion chutney without any coconut.

The ingredients are shown below.

Take a pan, and add oil to it for roasting for the chutney.

Now add all the ingredients shown above except, jaggery, mustard, hing, and salt.

Now saute on a low flame till the onions become transparent.

Now allow this to cool and then put it in a mixer grinder for grinding.

Grind to a coarse paste. Remove in a bowl.

To give the onion chutney a final touch, give a garnish.

Take a small tadka pan . add 1 tablespoon oil, and let it heat on a low flame on a stove.

Now add mustard seeds and hing. when mustard seeds crackle, add urad dal, and when 1/2 done add curry leaves and put off the flame.
Put this garnishing on chutney and give it a mix.