Sabakki Idli

Ingredients

• Nylon sago – 1 cup
• Idli rava / rice rava – 2 cups
• Sour curd – 3 cups
• Water – up to ½ cup, as required
• Baking soda – ¼ tsp
• Salt – as needed
• Oil – for greasing
• Cashews – optional

Method

1. Rinse the sago and idli rava separately, drain and combine with the sour curd.
2. Cover and leave overnight, about 8 hours. By morning the rava and sago should be soft and the mixture thick.
3. Preheat the steamer and grease the idli plates.
4. Add salt and enough water for a thick dropping consistency; do not make the batter runny.
5. Fold in baking soda only immediately before steaming.
6. Fill each cavity about three-quarters full.
7. Steam over medium heat for 10 to 12 minutes, until a toothpick comes out without wet batter.
8. Rest 5 minutes before unmoulding. Serve with ghee, coconut chutney or potato sagu.