Kushboo Idli

Ingredients:

• 2 cups idli rice ( kaar arisi)
• 1/2 cup sago 
• 1/2 tsp urad dal
• 1/2 tsp fenugreek
• baking soda, a pinch
• Salt to taste

Preparation:

1. Clean and soak rice, urad dal and fenugreek together and sago separately for 4 hours.
2. Grind the soaked ingredients together, add salt and allow to ferment for 12 hours or overnight.
3. Add baking soda, mix well, pour into idli moulds and steam for 8 - 10 minutes.
4. Serve hot with tomato chutney. 

Note: 

I was looking out for vegetarian tiffin recipes as I'm now in a Jain school. It was then that I came across varieties of idlis and this was one such recipe. I don't know the reason behind the name, but the idlis did come out fluffy because of the sago.