Idli (steamed rice cakes) is a staple breakfast in southern states of India. During my last visit to India, we enjoyed eating idli pretty much every morning when we went for walk. Darshini (small eatery) makes steaming hot idli’s and serve them with sambar and chutney, topped with a teaspoon of ghee.. Yum! Yum!..
My mom makes different kinds of idli. Saboodana/sabakki (tapioca) idli is one of her specialty dishes. These idli are as soft as the regular rice/urdhal idli. My mom adds some chillies and onion to the idli batter which makes it taste great. Here is my mom’s recipe.
saboodana (tapioca/sabakki) ½ cup
cream of rice (rice rava) 1 cup
curds 2 cups
water 1 cup (optional)
cooking soda ⅛ tsp
onion 1 finely chopped
coriander leaves 3 tbsp
green chilly paste ½ tsp
salt to taste
oil to grease idli moulds
Soak saboodana, cream of rice (rice rava), curds in a bowl.
Mix it well and let it rest for about 8-10 hours. in order for the saboodana to become soft.
Mix in the onion, coriander, green chilly paste, cooking soda and salt into the idli batter.
Add lil water to adjust the consistency of the batter. Make sure not to make the batter very thin.
Grease the idli moulds and pour ladle of batter to fill each of the moulds.
Steam the idli for 8-15 mins in a deep steaming dish.
Once the idli’s are cooked, bring the mould out of the steaming dish.
Let the idli rest in the moulds for few mins.
Using a spoon gently scoop the idli out of the mould.
Serve them with coriander chutney.