Sago Idli

Ingredients

2 cup Sago (Sabudhana)
2 cup buttermilk (sour)
1 onion
4 green chillies.
2 tsp salt or to taste
1/2 tsp mustard seeds
1/2 tsp urad dhal
1/2 tsp channa dhal
A bunch of curry leaves
A bunch of coriander leaves
A dash of asafoetida(optional)
2 tblsp oil


Method :


Soak the sago in the buttermilk for 5-6 hrs. (See to that the buttermilk is neither too thick nor too thin, but should be sour).
Chop the onions and green chillies and curry leaves.
Heat the pan and add oil. Add mustard, and channa dhal and urad dhal.
Add onions, chillies and curry leaves to it. Cook for 5 minutes and add this to the soaked sago. Also add chopped coriander leaves to it. Mix it well. The consistency should be like the same for rava idli.
Pour these in idli pans and cook them for 15-20 minutes.

Note: These idlis are too soft and sticky. They should not be cooked for too long but see to that the sago is cooked well. It comes out by practice. Just try it out. The amount I said can make around 20 idlis. They taste real good by themselves without a side dish like chutney. Goes well with coconut or tomato chutney.