Sabudana Idli Recipe | Instant Sago Idli

Sabudana Idli Recipe | Sabakki Idli Recipe | Sago Idli Recipe | Javvarisi Idli Recipe with detailed photo and video recipes. Idli recipes have always been a healthy and complete breakfast meal for early mornings. They can be made with different ingredients, keeping the dish’s essence, texture, and shape. One such ingredient is Sabudana or Sago pearls.

Sabudana Idli Recipe | Sabakki Idli Recipe | Sago Idli Recipe | Javvarisi Idli Recipe with step-by-step photo and video recipe. Sabakki idli is a healthy breakfast for busy mornings without grinding or hassle. Sago idli is a traditional breakfast recipe in many South Indian households. These idlis are served with chutney and sambar, which makes them delicious.

Our family weekends typically start with the fresh aroma of steamed idlis. Previously, I always used to prepare authentic idli with rice and urad dal. But now, I look for variety in my daily breakfast recipes. The Sabudana Idli recipe is one of those. Sabakki idli does not follow the conventional idli recipe yet delivers the same fantastic taste. Plus, the advantage of sago idli is that in each bite, you get the spongy taste of Sabudana, enhancing your idli taste. Moreover, the traditional idli, made with rice, is not ideal for the festival or Upvas seasons. However, this idli has no restriction, and Sago pearls are considered ideal ingredients for fasting.

Furthermore, here are some more related and essential tips, suggestions, and variations for healthy Sabudana Idli recipes. The recipe is prepared with sago pearls and semolina, giving it an ideal texture and consistency. However, it can be made with just sago pearls but may not have the ideal idli texture. Secondly, I have added Eno salt for quick and instant fermentation. However, you may follow the traditional overnight soaking and fermentation if you do not like Eno salt. Lastly, the shape of the idli does not matter. You may use an idli stand, steel cups, or leaf pockets to prepare these steamed idlis.

Finally, check my several other Idli Recipes Collection varieties with this Sabudana Idli Recipe post. Check out my bread idli, idli with idli rava, instant poha idli, stuffed idli, oats idli, and rava idli. If you are looking for traditional idli recipes, then you must check kotte kadubu, idli with cooked rice and mini idli recipes. I usually have idlis with Idli Sambar and Coconut chutney. Some more related recipe categories, like,

Video Recipe

Recipe Card for Sabudana Idli

How to Make Sabudana Idli with Step-by-step photos

1. Firstly, in a bowl soak 1 cup sabudana for 2 hours.
   
2. In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, and few curry leaves.
   
3. Splutter the tempering.
   
4. Add 1 cup rava and roast on low flame.
   
5. Roast until the rava turns aromatic.
   
6. Cool completely, and transfer to the bowl.
   
7. Drain off the water from the soaked sabudana, and transfer it to the bowl.
   
8. Add 1 tsp salt, ¾ cup curd and mix well.
   
9. Add water accordingly, and mix well adjusting the consistency as required.
   
10. Rest for 30 minutes, or until the rava is absorbed well.
    
11. Also add 3 tbsp dill leaves, ½ tsp eno fruit salt and mix gently.
    
12. Once the batter turns frothy, pour in a greased idli plate.
    
13. Steam for 15 minutes, or until the idli is cooked well.
    
14. Finally, enjoy Sabudana Idli Recipe tastes great when served with chutney and sambar.
    

Notes

• Firstly, make sure to soak the sabudana well; otherwise, it will taste raw.
• Also, you can add vegetables of your choice to make the idli nutritious.
• Additionally, you can use nylon sabudana to get small pearl in idli.
• Finally, Sabudana Idli Recipe gets sour by adding curd.