Sago Idli Recipe | Sabudana Idli | Sabbakki Idli | Javvarisi Idli

Sago Idli Recipe with step by step photos.This recipe was passed to me by a cousin long ago when she had tasted it for the first time at her relatives place. Though the original recipe she had shared is bit different from this recipe which I had modified over a period of time to suit our taste buds. Sago Idli is a nice and different Idli variety which you can make for your regular breakfast or when you have guests,it will impress them for sure. The Idlis turn out very soft because of the usage of sago in the recipe and also the sour curd adds a nice taste to the Idlis.I have mentioned various variations in the notes section in case if you want to give a try.

The preparation process of sago Idli is very similar to the Rawa Idli just that the sago is mixed with rice rawa and soaked in sour curd overnight and prepare in the same process as Rawa Idli.

Check out other Idli varieties in my blog:

• Kanchipuram(Kanchi) Idli | Spicy Idli 
• Khara Idli / Onion Masala Idli
• Instant Oats Idli
• Khotto | Kottige - Mangalorean style Jackfruit leaves Idlis
• Rava Idli and Potato Sagu
• Stuffed Idli | Potato stuffed Idli Sandwich
• Vegetable Idli
• Idli Recipe Using Idli Rice
• Idli Recipe Using Idli Rava

Here is how to prepare sago idli recipe with step by step photos:

Sago Idli | Saggubiyyam Idli Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins +soaking time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Nylon Sago(or small sago variety)

1 cup Rice Rava*

1.5 cups sour Curd

1- 1.5 cups Water

1/3 cup grated fresh Coconut

1 small onion, finely chopped(optional)

2-3 tbsp chopped Coriander leaves

2-3 Green Chilies,finely chopped

5-7 Curry leaves, finely chopped

1/4 tsp Cooking soda

1/2 tsp Mustard seeds

1.5 tbsp Oil

Salt, to taste

Method:

• Check for stones and dirt in the nylon sago and rice rava. Dry roast the nylon sago slightly until it is warm and then add rice rava and dry roast for another couple of minute until the mixture is warm. Do not roast it for long to change color, just roast until it is warm.

• Mix curd and water with a whisk and then soak sago-rice rava mixture in it over night or for 4-5 hours.

• Sago-rava mixture would have swollen up and the batter would have become very dry. Add 1/3-1/2 cup of water until you get the idli batter consistency.
• Heat 1.5 tbsp of oil in a small kadai and crackle mustard seeds and then add chopped green chilies and curry leaves and fry until they wilt.

• Add grated coconut, salt, chopped onion and coriander leaves and the tempering along with the oil and mix it nicely.
• Grease the Idli plates and keep the steamer(or cooker) ready for steaming. Fill the steamer(or cooker) with 1-1.5 inch depth of water and switch on the flame and keep it ready.

• Now add the cooking soda to the prepared batter and mix it nicely and pour the batter in the prepared idli plates.Do not bother if you see few drops of liquid(water) falling from the holes of idli plates, it would be alright after it is cooked.
• Steam the idlis for 15 mins or until the tooth pick comes out clean.
• Remove the Idlis with a Idli spoon and put them in hot box.

Serve the Idlis hot with Coconut Chutney/Sambar/Tomato Chutney/Garlic Podi.

Notes:

1. To prepare Rice rawa*: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
2. You can increase the Rice rava quantity upto 2-2.5 cups if you are making it for a large crowd.
3. Instead of green chili you can add torn dry red chili in tempering.I add green chili for a green look of the Idlis.
4. The addition of onion is optional but gives a nice crunch, you can avoid it totally.
5. You can add vegetables like grated carrots and frozen peas to the batter before steaming.
6. Make sure you use sour curd for the recipe and also let the mixture sit overnight ,else the idlis will taste bland.
7. You can even add broken cashewnuts in the tempering ,it adds nice taste to the Idlis.
8. Nylon sago works best for the recipe,in case if you do not have use the smaller variety of sago and increase the rice rava quantity to 1.5 cups.
9. If you do not have Rice rava you can use Idli Rava but Rice rava is good for the recipe.Otherwise you can use even the regular sooji for the recipe.

Technorati Tags: sago idli recipe, sabbakki idli recipe, saggubiyyam idli recipe, sabudana idli recipe, karnataka style sabbakki idli, idli varieties, south indian idli recipes, vysya community special recipes

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Mango Sago Pudding | Easy Mango Dessert Recipes

I have been planning to post this popular Singapore dessert from ages but coincidentally I am able to post it only after shifting to Singapore. It is a popular dessert in Singapore and is available in most of the food joints and food courts here.Though the mango season is over, we still get mangoes here and whenever I spot them I buy them for little 'V'. I make milkshakes and smoothies for him and keep those mangoes only for him as he is really fond of mangoes. I have made this Mango Sago recently for his evening snack instead of his usual Mango Milkshake ritual and the kiddo had it happily and said- "mamma, it is yummy!! ", what else I can ask for from a two year old kiddo. It is fairly simple to make and also very filling at the same time.

Mango,as the fruit by itself is a great dessert and one can prepare various desserts with it.The flavor of mangoes is great especially in the desserts, sweets, ice creams, kulfis and puddings. I have posted many mango desserts recipes already in my blog in case if you are interested to check them.Sago is also used in sweets preparation like Sago Kheer, Sago Halwa etc.

Coming to the recipe part, it is extremely simple to prepare and is a mix of Sago Kheer and creamy Mango Milkshake. In short,cooked sago pearls are mixed with the thick creamy mango milkshake just that you need to follow few steps to make it fool proof. In the traditional method, evaporated milk is used but I have substituted with full cream milk and condensed milk for my convenience.There are no hard and fast rules with the quantities in the recipe, one can add them as per their taste buds.Now, off to the recipe.

Check out various mango desserts recipes in my blog:

• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 
• Shrikarini/Seekarane..a simple mango delight
• Mango Shrikand | Amrakhand | Aamkhand 
• Mango Ice-cream
• Mango Kulfi
• Mango Pound Cake

Mango Sago Pudding Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: International | Category: Desserts

Ingredients:

1 large ripen Mango

1/4 cup Sago pearls, medium size

1/2 cup Condensed milk or 3/4 cup Evaporated milk

1-2 tbsp Sugar,if needed (more if using evaporated milk)

1 cup full cream Milk

Method:

• Wash and soak sago pearls for an hour and wash it again to remove the extra starch in it.Cook it for 5-7 mins until they turn transparent and gets cooked, if you want you can bite one and test whether it is done or not.Drain the cooked sago pearls and wash again under the running water, this removes additional starch, I skipped this step.

• Wash,peel and chop mango into small pieces.Reserve 1/4 cup pieces for garnish and usage later.
• Meanwhile boil full cream milk until it is reduced to half and cool the milk.

• Grind the cooled milk, mango pieces, condensed milk(or evaporated milk) and sugar as per your requirement to a smooth puree in a blender. The addition of sugar is based on the sweetness of mango and usage of condensed milk or evaporated milk,you can increase or decrease or avoid it completely as per your wish.

• Now mix the pureed mango mixture with the cooked and washed sago pearls to an uniform mixture.The consistency should be slightly thick,not very thin.
• Add reserved mango pieces(reserve 5-6 pieces) and mix nicely and pour into individual bowls and garnish with few mango pieces and chill it for 2-3 hrs.

Serve it cold and Enjoy!!!

Notes:

1. It is ideal to wash the sago pearls, before soaking, after soaking and after cooking, this is to remove the excess starch content in them.You can follow the process you usually use to cook them, it is completely fine.
2. Use nicely ripen mangoes for this dessert for dark yellow color and also for good flavor. If you are in India you can use Alphonsos or Kesar mango varieties for this dessert.
3. The traditional recipe uses evaporated milk and sugar in the recipe but I find it convenient to use condensed milk in the recipe, it gives creamy rich taste to the dessert. If you are calorie conscious you can even avoid it but it will not turn creamy like how it is supposed to be.
4. If you don't have mangoes you can always use canned mango pulp to make this dessert.
5. Pomelo sacs can be also added to this dessert for a variation to make Mango Sago Pomelo Pudding.

Technorati Tags: mango sago pudding, mango sago recipe, easy mango dessert recipes, mango recipes, sago recipes, sago desserts, easy pudding recipes, easy dessert recipes, desserts under 30 mins, international desserts, singapore desserts recipes

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Sago Halwa | Saggubiyyam Halwa | Navratri Vrat Recipes

The festival season is here and all the blogs are loaded with lots of sweets varieties. Though I have not prepared much this year I happened to click few sweets varieties when I was at my mom's place last year which I saved them to post for this year festival season.So you will see few sweet varieties in my blog this festive season.

Sago kheer is more commonly prepared when compared to Sago halwa.When it comes to halwa it is very tricky,if we do not cook until the right consistency we cannot set it and cut into pieces. My mom prepares this very well and hence requested her to prepare this when I visited her last time,but I feel I did not do justice to it with my photos, I was in a hurry to click photos.My mom uses nylon sago variety for this, it is very small and does not become mushy like the regular sago does. But if you do not get hold of it you can use regular sago too. I love these low fat Halwa recipes for the obvious reason that they are low fat and we can eat it guilt free unlike the ghee laden rich halwas like Carrot Halwa etc. But once in a while we should even treat ourselves with those rich and tasty halwas too. This festive season you will see a couple of such rich halwas too in my blog,stay tuned!!

Check out other halwa and Indian puddings recipes in my blog:

• Carrot-Beetroot Halwa using Condensed milk
• Carrot Phirni
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 

Sago Halwa Recipe | Saggubiyyam Halwa Squares:

Yields: 9-12 squares | Author: Prathibha Garre

Prep time: 5 mins | Cooking time: 25 mins | Total time:30 mins

Cuisine: South Indian | Category: Sweets

Ingredients:

1 cup Nylon Sago or regular Sago

4 cups whole cream Milk

1 cup Sugar

1 tbsp Milk Masala or Badam Milk powder(optional)

2 tbsp Ghee

2-3 tbsp Cashew nuts,chopped

2 tbsp Raisins

Method:

• Grease a rectangular or square tray and keep it ready.
• Heat ghee in a kadai and add chopped cashew nuts and raisins and fry until they turn golden brown and raisins become plumpy .Remove them with the slotted spoon and keep them aside.

• In the remaining ghee add sago and fry them slightly.You don't need to roast it completely until dark just give a coat of ghee and toast them slightly.
• Mean while heat milk in another pan.

• Add hot milk to the sago mixture and keep stirring until sago is 3/4th cooked.

• Add sugar and milk masala powder to it(I did not add)  and mix well and cook until done.If you feel sago is not cooked completely feel free to add a few couple of tablespoons of milk according to the requirement. Cook until it reaches the consistency of halwa.Add ghee if the mixture sticks to the vessel.
• Add fried cashew nuts and raisins to the halwa and stir nicely.

• Pour on a greased tray and let it cool slightly.While it is warm cut into squares.

Serve them warm or at room temperature.

Notes:

1. The ratio of 1 sago: 4 cups Sago is adequate but at times it depends on the size of the sago you might need to add bit more milk.But do remember that the consistency should be of halwa and not of kheer.
2. The amount of sugar (1 cup) is apt and is rightly sweetened for us.If you want it sweeter you can increase it to 1 1/4 cups.
3. I used Nylon Sago,which is a thin variety for the halwa .If you don't find it use regular variety. Clean the sago before use.

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

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