Sabudana idli recipe

No morning rush. Its a Saturday! Snuck out for a long morning walk while the kids were asleep. I look forward to these walks by the lake.  If I'm lucky, the sun comes out and paints the sky in hues of pink and orange. The gentle breeze carries the mist of the fountain and kisses my face, I just love it. Now I know the water is polluted and all, but hello, just enjoy the moment!

I had been meaning to try sabudana idli for weeks now. The important step is to soak the batter overnight, which I kept forgetting, thanks to my absent mindedness. I finally did, and ended up with a scrumptious breakfast! The recipe reads below, if you want to give it a shot.

1 cup sabudana/sabbakki
1 cup idli rava/fine cracked wheat
2 cups thick yogurt
1 cup water (some more, if needed)
¼ tsp baking soda
Salt to taste, about 1/2 tsp

In a mixing bowl, combine raw, uncooked sabudana and rava. Add in yogurt and water; mix well.
Cover and rest the batter overnight or at least 8 hours.
Once the batter is soaked and ready, combine a few spoons of water, salt, and baking soda. Pour it into the batter and give it a gentle stir.
The batter is ready to be steamed.
Grease the idli plates with oil. Add a scoop of batter to each plate and steam for 15 minutes on medium heat.Let the idlis cool down for 5 minutes.
Scoop them out gently with a spoon dipped in cold water. Serve with lentil sambhar and chutney. Enjoy!