Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet

Preparation Time  : 10 minutes

Cooking Time        : 10 minutes

Makes 24 idlis.

Ingredients :

• Nylon sabbakki (small )/ Nylon Sabudana 1 cup
• Idli rava / rice rava 1 cup
• Ragi flour / finger millet flour 1 cup
• Sour curds / Huli mosaru 3 cups
• 1/2 cup water - can adjust for the consistency
• Baking soda 1/4 teaspoon
• Cooking Oil 1 tablespoon
• Cashewnuts a few
• Salt to taste

Recipe video :

Procedure : 

• In a bowl take nylon sabudana and wash them well.
• Separately in another bowl wash the idli rava.
• Take three cups thick curd  in a big bowl.
• Add one cup ragi flour and mix well.
• To this add the washed sabudana and idli rava.
• Mix everything well.
• Set aside overnight to ferment.
• In the morning add water to adjust the consistency of idli batter.
• Add salt and soda.
• Grease the idli moulds with cooking oil.
• Keep a cashew in the center and pour in the batter.
• Don't put the batter fully. Leave some space for the idlis to expand.
• Steam the idlis for 8 to10 minutes.
• Allow it to rest for about 5 to 10 minutes.
• Unmould and serve hot with ghee and coconut chutney.