Give it a good mix.
Important Note: At times I find that the batter is at the perfect consistency in the morning while at few other times I am in need of additional cup or so of water to bring it to regular idli batter consistency. In both cases, the idlis turn out fine. So feel free to add little bit of water if required.
and then remove from the mould. Can you see the glistening sago pearls in there?
thanq for the recipie ..my husband loved it
Yes. Actually, to the best of my knowledge, I think Sabudana and Tapioca are same. Sago is from a different plant but can be used as a substitute. It would just need more soaking time. --DK
Generally yes - depends on your kitchen and placement of the batter as well. Soak as long as it needs to get soft. --DK
aah that could be it. I think I used the large pearled variety of Sabudana. Or at least the one that takes a lot of time to soak than just 2-3 hours variety. I think it will probably be 2-3mm - its sure not the smallest one. --DK
Did you steam them enough? Was your knife clear when you did the "doneness" test? --DK
That's a good idea. Will try it the next time around Chaitra. Thank you for the tip :) --DK
Please refer Step 10 Jaya. --:) DK