SABUDANA IDLI

SABUDANA IDLI

In South India, in particular, we make many types of idlis which is a popular breakfast item. 
Elsewhere in this blog, you will find recipes for the basic form of Idli, Poha Idli, (made using beaten rice or poha); the soft and fluffy Mallige Idlis, and Urad Dal & Moong Dal Idli ( made without using any rice, hence very useful for those with diabetes etc).

Today's idlis is made with Sago/ Tapioca Pearls which is known as Sabudana in Hindi.  This recipe calls for the use of Idli Rava/Rice Rava for which I used the store bought Vijay brand.

For making the Sabudana Idli, no grinding of the ingredients is involved. We use Sago and Idli Rava in a ratio of 1: 2 to make this. For making the batter, along with the sago and idli rice, I used 1 and 1/2 cups of curds + 1 cup of water as I used thick curds. 

I have adapted this recipe from Sago Idli from Subbu's Kitchen.

We enjoyed the Sabudana Idlis with chutney and sambar.

Ingredients:-

• Sabudana, (Sago), 1/2 cup
• Idli Rava/Rice Rava, 1 cup
• Curds, 2 and 1/2 cups  * I used 1 and 1/2 cups of thick curds + 1 cup of water 
• Green Chillies, finely chopped, 2
• Coriander Leaves, finely chopped, 1/4 cup
• Baking Soda, 1/4 tsp
• Salt, to taste
• Oil, for greasing the idli moulds

For Tempering:-

• Mustard Seeds, 1 tsp
• Curry Leaves, torn, a few
• Cashewnuts, 8-10, (broken into pieces) 
• Oil, 2 tsp

Method:-

In a bowl, add the sabudana and the idli rava 

Add the curds and salt to taste
Mix well to form the batter

Keep the batter to ferment for 8 hours or overnight

Next morning, check the batter consistency
Add a little water if the batter is too thick. 

Heat oil in a pan and on medium heat add the mustard seeds

When the mustard seeds splutter, add the torn curry leaves, and the cashewnut pieces and saute for a few seconds
Add this tempering to the idli batter
Next add the chopped green chillies, chopped coriander leaves and baking soda to the batter and mix well
Allow the batter to rest for a minute

Grease the idli moulds with a little oil 

Fill each of the idli moulds with the prepared batter 

Steam the Sabudana Idlis for 20-25 minutes
(If you are steaming in a pressure cooker, ensure that the weight is not put while steaming)

Once the cooker cools, remove the lid and check if the idlis are cooked by inserting a toothpick or a knife
When they are well cooked, the toothpick/knife comes out clean
Now, de-mould the Sabudana Idlis, transfer to serving bowl
Serve hot with chutney of your choice and sambar

SABUDANA APPOS & CORIANDER CHUTNEY

SABUDANA APPOS & CORIANDER CHUTNEY

SABUDANA APPOS

Amongst us Konkanis, Appos are a popular breakfast item. I make them from time to time. They are made in a special pan which we call Appe Kayili. 

There are different variations of Appos and here in this blog you will find recipes for the healthy Oats Appos, the more spicy Masala Appos, and the very popular easy to make Instant Rava Appos. On some religious occasions, we also make a sweet version, which we call Godu (Sweet) Appos.

I got this recipe for Appos made with Sabudana ( Sago) - tapioca pearls - from my friend Priya R. Shenoy, to whom I am thankful. I made this recently with Coriander Leaves & Fried Gram Chutney and loved the combination.

Ingredients:

• Sabudana, ( Sago) 1/4 cup
• Urad Dal, 1/4 cup
• Raw Rice, 1 and 1/2 cups
• Moong Dal, 2 tsp
• Chana Dal, 2 tsp
• Methi, (Fenugreek Seeds) 1/2 tsp
• Curds, 2-3 tsp
• Salt, to taste
• Sugar, 1 tsp
• Oil, for making appos

Method:

Wash and soak the sabudana separately for about 3 hours

In another bowl, wash and soak the urad dal, raw rice, moong dal, chana dal, and methi together for about 3 hours
Next, in a mixer grind together the soaked sabudana along with all the other ingredients which are also soaked, mentioned above, to a smooth paste, adding water as required.
Do not make the batter too runny. It should be of the dosa batter consistency.
Add salt, and keep the batter for fermentation overnight or for 10-12 hours

In the morning, add the curds and sugar to the batter and mix well
You are now ready to make appos in an Appe pan/kayali

To make the Appos:

Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, fill each of the sockets with a little oil 
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low flame
Using a skewer, flip the appos carefully and fry the other side
Once they are cooked, take out the appos using a spoon or the skewer
Serve hot with chutney of your choice

Hints:

• Take care not to overload the sockets with batter. 
• If you are not sure whether the appo is cooked, you can poke it with a skewer to check
• Keeping the appo for too long on one side results in it getting burnt. Flip it to the other side at the right time.
• When the appos turn a golden brown, you will know that they are well cooked.

SABUDANA THALIPEETH

SABUDANA THALIPEETH

Sabudana Thalipeeth is from Maharashtrian cuisine and gets it's name from "Sabudana" the common name for Sago, which we call Sabakki in Kannada. Sabudana is made out of Tapioca,  and "Thalipeeth" is a dosa like pancake. This is had for breakfast or as a snack. It is often made when people observe "vrat" or  fast on certain days.

I have adapted this recipe from a YouTube video by Madhura.

This is served with chutney or yogurt. We chose to have this yogurt and it tasted great!

Ingredients:

• Sabudana, (Sago) 1 cup
• Green Chillies, 6-7, or to taste
• Cumin Seeds, 1 tsp
• Coriander Leaves, chopped, 2 tbsp
• Roasted Peanut Powder, 1/2 cup
• Potato, boiled and mashed, 2 of small size
• Salt, to taste
• Butter/Ghee/Oil, for roasting the Thalipeeth

Method:

Wash the sabudana a couple of times and soak it in enough water for 30 minutes.

Then drain the excess water and keep covered overnight 

In the morning, splash a little water over the sabudana, cover it again and keep for 1 hour.

For making thalipeeth, it is better to have the soaked sabudana more mushy than dry

In a blender, coarsely blend together the green chillies and the cumin seeds 

Make a soft dough by mixing the soaked sabudana, the blend of green chillies and cumin seeds, coriander leaves, mashed potatoes, roasted peanut powder, and salt

If required, add some water to make this dough.

Make small balls from this dough

Use any thin plastic sheet and sprinkle a few drops of water on it

Place the ball of dough in the centre of this plastic sheet and using your fingers pat it evenly into a round dosa like shape 

Next, heat oil in a pan on medium heat. When it is sufficiently heated, peel off the plastic sheet and transfer the thalipeeth onto the pan
Adding butter/oil/ghee around the edge, roast the thalipeeth till it becomes crisp and golden in colour
Flip it gently and roast the other side till it becomes golden as well
Serve hot with yogurt, chutney or sauce.

SABUDANA KHICHDI

SABUDANA KHICHDI

A couple of days ago, I had posted the recipe for Shengdana Kadhi from my friend Vidya Baindur's  blog where you can check out a number of Konkani and Maharashtrian dishes. I had mentioned then that Shengdana Kadhi makes a great combination with Sabudana Khichdi, so today I present this Maharashtrian speciality.

Sabudana is made from tapioca starch and comes in the form of pearls. This dish is often made when people observe "fasts" or "vrats" as it has high levels of carbohydrates.

Ingredients:

• Sabudana, (Tapioca Sago), 2 cups
• Roasted Groundnut powder, 1/2 cup
• Potato, boiled, 2
• Dahi (Curds), 1 tbsp. (optional) # I have not added.
• Salt, to taste
• Sugar, to taste
• Ghee, 2 tbsp.
• Jeera (Cumin Seeds), 1 tsp
• Green Chillies, chopped, 2-3
• Curry leaves, 5-6
• Dash of lime juice (optional)  # I have added
• Coriander leaves, chopped, for garnishing.

Method:
Soak 2 cups of sabudana for 3-4 hours. Drain it fully in a colander. Keep aside.
Dry roast the groundnuts till they are crisp, remove the skin and powder them to a coarse powder
Remove the skin of the boiled potatoes and cut them into cubes. Apply a little salt, and keep aside
Mix the roasted groundnut powder with the soaked and drained sabudana along with salt and sugar to taste
In a pan, heat the ghee and add jeera, When it sizzles, add the chopped green chillies and curry leaves
Saute for a few minutes then add the boiled potato pieces
Now add the soaked sabudana mixture and mix it well
Cook, covered with a lid for 4-5 minutes
You may add a dash of lime juice, if you so prefer
Garnish with chopped coriander leaves
Serve with Shengdana Kadhi as the accompaniment