Sabudana Idli

INGREDIENTS
Sabudana/ Sago/ Tapioca - ¾ cup
Idli Rava - 1 cup
Curd - 1.5 cup
Cooking Soda/ Baking soda - ¼ tsp (optional)
Water - 1.5 cups
Salt - as required
For Tempering:
Ghee -1 tsp
Mustard Seeds - ½ tsp
Cashews - 6

Preparation :
Measure sabudana, idli rava and curd. Keep all the ingredients ready. Wash sabudana and add idli rava.
Beat the curd and add to sabudana idli rava mix along with required water and salt. Mix everything together.
Close the mixing bowl with a plate and let it soak overnight or at least 8 hours.
Next day mix everything well again.
Add water if the idli rava absorbed most of the water content to make it idli batter consistency that is neither too thick nor thin.
Then in a tadka pan, add ghee and mustard seeds. Then add broken cashews. Saute it until golden brown.
Then add the tempered items to the sabudana idli batter.
Now add baking soda (if using ) and start making idlis, pour the batter in each idli mould.
Steam it with a cup of water for 15 to 20 minutes in medium flame.
Check with a spoon, if it's coming clean, the Idlis are ready! Switch off the flame and remove from mould.

Disclaimer: If feeding to baby under 12 months, do not add sugar or honey. You may use date puree for sweetening.

For babies, above 12 months, we recommend do not add white sugar, you may use honey, jaggery or date puree for sweetening.
Always check with your pediatrician before introducing any new food.
Pic Source: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes