Kushboo Idli Recipe
Tamil nadu special, spongy Kushboo idli recipe with sago / javvarisi and without using castor seeds.
Servings: 20
Ingredients
1 cup = 250ml or 200ml (use same cup to measure all ingredients)
- 2 cup Idli rice / Salem rice / parboiled rice
- ½ cup Urad dal
- ¼ cup Sago / Javvarisi / sabudana ( White big ones, not the crystal nylon variety )
- Salt and water as needed
Instructions
- Wash the idli rice thrice and soak in enough water. Washing the rice properly helps to give white colored idli. Wash the urad dal once and soak it. Wash the sago once and soak it. Soak everything separately for minimum 4 hours.
- Take a big sized mixie jar. You can grind in grinder too. Firstly grind the soaked urad dal to a smooth paste adding little ice water. Collect the batter in a big bowl. Next grind the soaked rice and sago together in 2 batches. Grind to a smooth batter adding sufficient ice water. Do not use more water.
- Mix urad dal batter and rice, sago batter using your hand. Cover and allow the batter to ferment overnight or minimum 15 hours based on the weather in your place.
- The next morning, batter would have raised well. Add required salt and mix well. Consistency of batter should be like our regular idli dosa batter. It should be thick and pourable.
- Now take an idli plate and spread a wet cloth over it. Pour ladleful of batter in each hole. Roll boil water in an idli pot. Place the idli plate over it. Cover and steam the idli for 10 minutes. Dip your forefinger in water and make a hole in one of the idli. If your finger comes out clean, idli is cooked. If your finger is sticky, cook for few more minutes. Switch off the flame and rest the idli inside the pot for few minutes.
- To remove the idli, take the idli plate and invert it over another empty plate. Sprinkle water over the wet cloth and remove the cloth gently. Idli comes out smooth and super soft. Enjoy with your favorite chutney or sambar!
- Please watch the full video for better understanding.
Video
Notes
- I have not used castor seeds or baking soda in this recipe. Both are completely optional.
- Do not make the batter too thick or too thin. So add water carefully while grinding the batter.
- If you live in cold place, do not add salt while grinding the batter because salt curbs the fermentation.
- Proper fermentation is important for this idli batter. So leave it for 8 to 15 hours based on the weather condition.
- Last but not the least, use a cloth to make these idli. It makes a big difference in texture and looks.