Those cute little tiny white balls have been enjoyed by me since my childhood days. Yes!! I'm speaking about the humble sago (Javvarisi / Sabbubiyam). Upma or payasam, be it in whatever form I would simple enjoy it :)
Sago idly!!!! I exclaimed when my mother in law made this last week. I got lost in the taste that I forgot to take pics of it for a post. I requested her to teach me and make it again this week and she did it completely for me and for my readers :) Isn't that sweet of her!! :)
I'm sure you and your kids would love this idly :)
Sago - 1 cup
Par boiled rice rava - 3 cups
Curd - 1 1/2 cups
Oil - 5 tsp
Urad dhall - 1 tsp
Mustard - 1 tsp
Channa dhall - 1 tsp
Green chillies - 3
Curry leaves - 10
Cooking soda - 1/2 tsp
Salt - for taste
Take the sago and rice rava in a bowl and wash with water. Now drain the water completely and add the beaten curd and mix well. Let it get soaked over night.
Now add oil to a pan and crackle mustard seeds, urad dhall and channa dhall. Fry for a min and add chopped curry leaves and chopped green chillies and fry for one more minute. Add it to the batter along with salt and cooking soda and mix well. Just in case the batter is too thick and dry add a little more curd and mix. The batter should be of idly batter consistency.
Now grease the idly plates with oil and fill it 3/4th with batter and steam cook for 15 mins in medium flame.
Delicious sago idlies are ready to eat :)
Serve hot with chutney.
Do not use sour curd for this idly. Use fresh curds.
This idly goes well with tomato, onion or garlic chutney.