Sago/Sabudana – 1/2 cup
Idli Rice Rava – 1 cup
Curd – 2.5 cups
Baking soda – 1/4 tsp
Salt – To taste
Water – as required
Oil – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – handful
Green chillies – 1 or 2
Grated coconut – 1 to 2 Tbsp
Coriander leaves – as required
Wash and soak sago and idli rava along with curd for 8 to 10 hours.Batter should be like idli batter.
Sago will absorb moisture.
If the batter becomes dry after the soaking time, add some water or curd to bring it to idli batter consistency.
Add salt,grated coconut,roasted cashewnuts,chopped coriander leaves,chopped green chillies to the batter.
Heat a small pan with oil. Once oil is hot, add mustard seeds.Once the seeds start to splutter, add hing and chopped curry leaves.Fry for few seconds and pour over the batter.
Grease idli plates with little oil.
Add baking soda to the batter and mix well.
Pour the batter into idli plates immediately after adding the soda.
Steam the idlis for 20 minutes.
Serve with chutney powder or any chutney.