Sabudana Millet Idli

Name: Sabudana Millet Idli
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup sabudana (sago / sabbaki); 1/2 cup Foxtail Millet; 1/2 cup yoghurt, whisked; water as required; 1 tsp. eno fruit salt; salt to taste; oil to grease

Bethica Das @kitchen_flavours

Sharjah (UAE)

#WS - So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal.

Bethica Das @kitchen_flavours

Saved

Ingredients

20 minutes.

3 servings

1/2 cupsabudana (sago / sabbaki)
1/2 cupFoxtail Millet
1/2 cupyoghurt, whisked
water as required
1 tsp.eno fruit salt
salt to taste
oil to grease

Saved

Steps

20 minutes.

1

Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.
2

Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well.
3

In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt
4

And water. Mix well and keep aside for 30 minutes.
5

Then add eno fruit salt. Sprinkle some water. Mix the batter well.
6

Grease few tumblers / small containers & ladle the batter into it.
Fill only 3/4 of the tumbler.
7

Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean.
8

Keep aside to cool down before opening the lid. Demould carefully & transfer to a serving plate.
9

Serve them hot with coconut chutney & sambar for a healthy,
sumptuous breakfast.