Sago Idli Vada in Pool Of Curd

For Idly

1. Soak sagoand bhagar seperately for 4 hours
2. Grind them seperately and make its batter
3. Mix both the batter , add little salt and crushed green chillies and leave it to ferment for 4-5 hours
4. while making idlies mix a pinch of soda bi carb to the batter and mix properly
5. grease the idly tray and pour the batter ( almost ¾)
6. Let it cook for 10-12 min. after the cooker is cool, remove the idlies and keep aside ( as in picture)

For Vada

1. Mix the soaked sago with mashed potato, crushed groundnut, salt, sugar, red and green chillies, coriander leaves. Make small balls out of it ( as seen in picture)
2. Deep fry the sago vadas till they are golden brown and keep asideNow add salt and sugar in hung curdIn a pan take little oil, when it is heated up add mustard seeds, when it crackles, add to the hung curd

Finally, to assemble everything

In a bowl take about a cup of hung curd

To it add 5-6 small idlies and 2-3 sago vadas

Garnish with salt, red chilly powder,roasted cumin powder, coriander leaves (as in picture)

To add more taste to it

We can garnish it with green chutney and tarmarind chutney topped up with sev (as in picture)

Mix everything and enjoy the drowning idly -  vadas in curd