Breakfast Recipes/ idli/ No Onion No Garlic/ sabudana/ South indian Cuisine

SABUDANA (SAGO) IDLI / SABAKKI IDLI / JAVVARISI IDLI

Scratching your head as..what to make for breakfast ?? Uff….i know..its a big task. Well let me help you and add 1 more item to your everyday breakfast list. I am sure these ” Sabudana / Sago Idli ” will receive thumbs up from all . They are healthy ,easy and just yummmmm….

One of the staple south Indian Breakfast is Idli.  But many feel boring and time consuming to make idlis often at home coz of soaking and grinding process. Today’s Sabudana Idli comes as a quick -fix solution to all the idli lovers. Yes ,these idlis do not require any grinding at all. This is the reason i keep making these idlies often. Just mix ,soak ,steam and say – ” Wow!! They are so soft ..lovely texture … Pearly white… delicious…” .What are you still waiting for.. ??!! Go ahead, make a quick note of the recipe .. try and share with me your feedback.. Here it goes…


Print Recipe
SAGO IDLI Yum
Course breakfast
Cuisine south indian
Servings
serving
Ingredients
  • 1 Cup Rava Rice Rava Idli /
  • 3/4 Cup Sabudana Sago / Pearls (small type)
  • 1.5 Cups Curd / Yogurt ( preferably sour or can use buttermilk too)
  • 1 Cup Water
  • 1/4 Cup Coconut Grated
  • 1/4 tsp Baking soda ( optional)
  • to taste Salt
For Tempering:
Course breakfast
Cuisine south indian
Servings
serving
Ingredients
  • 1 Cup Rava Rice Rava Idli /
  • 3/4 Cup Sabudana Sago / Pearls (small type)
  • 1.5 Cups Curd / Yogurt ( preferably sour or can use buttermilk too)
  • 1 Cup Water
  • 1/4 Cup Coconut Grated
  • 1/4 tsp Baking soda ( optional)
  • to taste Salt
For Tempering:
Instructions
  1. Take rice rava and sabudana in a bowl.Wash well and drain completely.
  2. To the mixture add curd,water and salt.Mix well.
  3. Keep this mixture covered in a warm place overnight or for 6 - 8 hours.***refer Note 2
  4. In the morning, you will notice that the rava and sago have drunk all the liquid and the batter is dry. If so, add about 1/2 a cup of water and bring to the idli batter consistency.
  5. Prepare seasoning by spluttering mustard seeds in oil.Add cashews to it and fry till brown.Add green chilli ,curry leaves and fry for few seconds.
  6. Pour this tempering on batter.Add grated coconut and coriander leaves. Mix well.If you want , add baking soda now and mix. Sabudana idli batter is eady to steam.
  7. Add a spoonful of the batter onto the idli plates and steam for about 15 mins or till a toothpick inserted in the center of the idli comes clear.Allow it to cool a bit and unmould it using a spoon or knife.
  8. Thats it soft, spongy sabudana Idli's are ready to serve. Serve with Chutney / Sambar/Gojju /Chutney Powder/ sagu / kurma. Enjoy ....!!
Recipe Notes

NOTE:

  1. If you don't have rice rava / or you want to make it while fasting , you can still do these idlies using upma rava. I have tried it ,they too taste good.No need to roast rava. But the once made from rice rava are more yummy.
  2. In case you forgot soaking them in the night or can't wait 6-8 hours, don't worry you can still make them with a minimum of 2-3 hours soaking time. In that case, you have to increase the quantity of sour curd. Else they might taste bland.
  3. Adding baking soda is purely optional. Sabudana as such makes the idlis soft.
  4. Sour Curd / buttermilk is a must.
  5. When these idlis are very hot, they might be little sticky sometime, once warm they 'l be fine.They will be soft even after it cools.
  6. To make it more healthy, to the batter you can add grated carrot,peas,dill leaves etc.

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!

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32 Comments

  • Reply
    Sony P
    July 31, 2014 at 12:07 pm

    Interesting breakfast…….. Like the last click !!

  • Reply
    nandoos Kitchen
    July 31, 2014 at 12:14 pm

    soft and fluffy idli’s. A nice variation to the regular varieties..

  • Reply
    Chitra
    July 31, 2014 at 1:29 pm

    I tried it once last month but couldnt post it. 🙂 As u said,it was pearl white in color 🙂

  • Reply
    Vibha Sp
    July 31, 2014 at 1:50 pm

    very dfrnt idly , never thought also , dey luk very cute , need to try once.

  • Reply
    sneh
    July 31, 2014 at 3:12 pm

    Hi, i am here for the first time. never knew i could make sago idli also! very new to me. 🙂 very nice blog

  • Reply
    Priya Suresh
    July 31, 2014 at 4:19 pm

    Easy breakfast..I can have it everyday without fuss.

  • Reply
    Meena Kumar
    July 31, 2014 at 7:49 pm

    oooo those idlis look awesome Smitha just saw it being published in foodgawker:)

  • Reply
    Ramya Venkateswaran
    August 1, 2014 at 4:28 am

    delicious breakfast reicpe

  • Reply
    Beulah Arun
    August 1, 2014 at 4:52 am

    The idlis looks awesome!

  • Reply
    Arti
    August 1, 2014 at 7:37 am

    What lovely presentation, Smitha and I absolutely love those cute white pearls in the last picture. It’s one of my favorite items to have in breakfast and to combine it with sago makes it extremely delicious. Lovely pictures as always! 🙂

  • Reply
    jayashree
    August 1, 2014 at 7:56 am

    Nice one here…Smita. Thanks for sharing. Not to be seen ?

  • Reply
    Priya Shiva
    August 1, 2014 at 9:02 am

    Delicious! Looks perfectly soft and spongy!

  • Reply
    yourfriendpr
    August 1, 2014 at 11:35 am

    Looks yummy! How do u make sour curd? I use pocket curd available in stores.. Should I leave it in room temperature overnight to make it sour?

  • Reply
    Smitha Kalluraya
    August 1, 2014 at 12:18 pm

    if u dont keep the curd in the fridge..it will become sour after some time

  • Reply
    Anonymous
    August 1, 2014 at 1:48 pm

    looks yummy, ..tempting me to try but I dont have small sago..can i try with regular sago? thx in advance..

  • Reply
    Anonymous
    August 1, 2014 at 2:25 pm

    Hi , Can I use the big variety of sago pearls for this recipe?

  • Reply
    Gloria
    August 1, 2014 at 5:37 pm

    Soft and Yummy Sabudana Idlis…bookmarked the recipe dear

  • Reply
    Smitha Kalluraya
    August 2, 2014 at 9:42 am

    regular in the sense medium ? yes u can. but small once are ideal as they bond better..

  • Reply
    Smitha Kalluraya
    August 2, 2014 at 9:44 am

    big variety i have never used. I always use small ones as they bond better. rice rawa is also small in size. u try small qty with big once n see hw it turns. also dont forget to share the feedback…

  • Reply
    Magees kitchen
    August 3, 2014 at 5:37 pm

    Interesting recipe lovely click …

  • Reply
    Gayathri Sathyanarayanan
    August 4, 2014 at 12:57 am

    Idli looks soft and yummy.

  • Reply
    Eli Z
    August 4, 2014 at 10:42 am

    Aaaaahhh – great Smitha! I love idlis, and these looks awesome. Gonna fashion my idlis up with that pearly look- for sure:-)

  • Reply
    Marie Paul
    November 17, 2014 at 11:59 am

    Easy and tasty recipe i have try itvisit this link http://www.benefitsofyogurt.net/benefits-of-yogurt

  • Reply
    Anonymous
    April 21, 2015 at 5:13 am

    Thanks

  • Reply
    Suchi Sethi
    April 21, 2015 at 4:16 pm

    Made it in dinner today.. Everyone loved it..keep sharing

  • Reply
    Unknown
    August 29, 2015 at 8:11 am

    I spoilt the batter with more water than intended. But the taste was still great.

  • Reply
    Namitha P
    October 20, 2015 at 2:19 pm

    Hi Smitha.. thank u for a wonderful recipe. Should the mixture not be grinded in mixture after soaking? Thanks.

  • Reply
    Latha Murthy
    October 20, 2015 at 2:51 pm

    Good. Variety. I ‘ll try

  • Reply
    Smitha Kalluraya
    October 21, 2015 at 5:38 am

    not required ifyou areusing small variety sabudana.. however if your sabudana isbig .. pulse it once and then mix with rava. No need to grind later

  • Reply
    Vijayashree
    February 11, 2016 at 2:14 pm

    Hi Smitha,I have medium sized sabudhana, which is about 3 mm circumference. Can I use it or should I powder it in a mixer and add it to the mixture. Planning to make it tomorrow morning, as I am very tempted.Regards,Vijayashree

  • Reply
    The Happie Friends Potpourricorner
    July 27, 2016 at 8:50 am

    Love this soft and spongy Idli.. i will defnitely try this …Thanks,Sharmila

  • Reply
    Shanti
    July 29, 2016 at 2:52 pm

    Looks too good. Could make how many idlis with this measure?

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