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Sago Idli 

Ingredients 

  • Idly rice-4 tea cups,
  • Sago [sabudhana] -1 teacup,
  • Fenugreek -1tsp,
  • Black gram dal-2 tsp,
  • Baking soda-1/2 tsp
  • Salt-2 tbsps.
Method 
  • Clean & soak rice, dal. Fenugreek separately and sago separately for 4 hours. 
  • Grind all the ingredients in to a fine paste and add salt and ferment for 12 hours in a warm place. 
  • At the time of cooking, add in the baking soda and mix well. 
  • Grease the idly moulds with oil, pour the batter and steam for 8 to 10 minutes. 
Serve hot with tomato chutney.
 
South Indian dishes
   
 
 
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