Sabbakki Rava Idli Recipe- Sabudana Rava Idli Made Easy

To begin making the Sabbakki Rava Idli method, Soak sabakki/sabudana in enough aqua for 2 hours. Strain the sabbakki/sabudana using a colander and squeeze the excess aqua out using your hands, do not worry if it crumbles slightly or loses its shape.In a skillet scalding up cooking oil on medium flame, transfer in mustard seeds and let it crackle, now transfer in cumin seeds, urad dal, chana dal and cashews and swirl around it around on a low flame until it turns goldenAt this stage transfer in hing, curry leaves, ginger and green chillies and skillet-fry for 2-3 moments, ensuring the components are thoroughly cooked. This allows you to store the rava idli swirl around in an air tight container for future use.

transfer in the rava and toast for 3-4 moments and then turn off the flame. Preheat the idli steamer with enough aqua.

oil the idli plates. In a mixing mixing bowl combine rava idli swirl around, strained sabakki/sabudana, coriander leaves, seasoning to notes and yogurt, enos and give it a good swirl around.Adjust the consistency of the mixture, to a thick dropping consistency. transfer the mixture into the cavity of  the idli moulds and steam it for 12-15 moments. splash some ghee and enjoy Sabbakki Rava Idli method. enjoy Sabbakki Rava Idlis with Potato sagu and Kadale Chutney method with south Indian filter coffee for an enjoyable south Indian breakfast.