Sabudana Idli - NephroPlus | India's largest network of dialysis centres

Ingredients:

Sago/Sabudana – ½ cup

Idly rava – 1 cup

Sour curd – 2 cups

Salt – 1/4 tsp or as per dietician’s advice

Refined oil – 1 tsp

Water – ½ cup or as required

Nutrients

NutrientsCalories: 163.5 Kcal
Proteins: 4 gm
Sodium: 97.2 mg
Phosphorus: 102.3 mg
Potassium: 129.4 mg*

Portion size: 8
Serving size: 3

Procedure:

In a mixing bowl, take sabudana and add washed idli rava to it along with 2 cups of sour curd.
Mix all well and let it ferment for 6 to 8 hours or overnight.
After fermentation, add salt and little water to adjust the consistency to idli batter.
Grease the idli plates with oil and add the batter to the idli mould.
Steam for 10-15 minutes and serve hot with sambar.