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.
