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Sago Idli (Sabudana Idli) Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Sago Idli (Sabudana idli) served with coconut chutney

Sago Idli (Sabudana idli) served with coconut chutney

Sago Idli Makes a Scrumptious Breakfast

Sago idli (Sabudana idli) is a brilliant variation of the regular South Indian idli, but it has a unique taste. Unlike South Indian idli, Sago idli doesn't include white lentils in the batter. Sago idli batter is made of sago, rice semolina, and curd. This batter is then added with grated veggies, ginger, and tempering. South Indian idli is made with rice semolina and white lentil batter. However, both types need batter fermentation.

Sago idlis are spongy and colorful. They are protein-rich. Serve them hot with coconut chutney or pickle. Though they seem to be heavy, they are easily digestible. Enjoy these scrumptious idlis for breakfast!

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

Serves 3 or 4 people

Ingredients

  • 3/4 cup sago (sabudana or sabakki), use nylon sago. If the sago is big, make it small using a mixer
  • 1 1/2 cups rice semolina (idli rava)
  • 2 cups thick curd
  • 3/4 teaspoon salt, or to taste
  • 1/4 cup grated carrot
  • 1 teaspoon grated ginger
  • 1 tablespoon oil
  • 6-8 curry leaves
  • 1 teaspoon urad dal (white lentils)
  • 1 teaspoon mustard seeds
  • 8 cashewnuts, cut into half pieces
  • 1/3 teaspoon fruit salt or cooking soda (baking soda), I used Eno fruit salt

Instructions

  1. Use small-sized sago (nylon sago). If you have big-sized sago, add it to a mixer jar and whip it 2-3 times to make it smaller. Add it to a big mixing bowl.
  2. Soak idli semolina in lukewarm water for 10 minutes. Wash and discard the water. Add fresh water. Squeeze out the water completely by taking small portions of semolina in your fist and pressing tightly. Add the semolina to the mixing bowl.
  3. Add curd and salt. Mix well.
  4. While adding water little by little, mix well to bring the batter to a regular idli batter consistency (dropping consistency). Cover it with a plate and rest overnight or for 8 hours.
  5. During resting, the batter ferments. The next morning, mix the batter well. Check the batter for consistency. If you find the batter thick, mix it with some water to make it thin.
  6. In the meanwhile, make an idli steamer ready. Alternatively, you can use a cooker for this purpose.
  7. Grease the idli maker plates with oil or ghee. Keep aside.
  8. Finally, add the tempering to the batter. For making the tempering, heat some oil in a small pan. Throw in mustard seeds. Allow it to pop up. Add white lentils and curry leaves. Saute it until the lentils become golden brown. Turn off the heat and transfer the tempering to the bowl.
  9. Add grated carrot and ginger. Also, add cooking soda. Pour a tablespoon of water over it. When the soda forms bubbles, gently mix it with the batter. Now, the batter is ready!
  10. Place a cashew nut on each hollow idli container. Add the batter. Place the idli stand inside the steamer or cooker. if using a cooker, no need to place the weight. Cook it over medium-high heat for 20 minutes. Turn off the heat.
  11. Check whether the idlis are cooked nicely or not by inserting a toothpick. If it comes out clean, the idlis are done. Otherwise, cook them for some more time.
  12. Once done, open the steamer lid and take the idli container out. Sprinkle some water over the idlis. This step is to make the idlis more moist and soft. Remove them with the help of a spoon tip or knife when they are less hot. Your favorite sago idlis are ready to serve!
  13. Enjoy hot sago idlis with coconut chutney or sambar. They make a delightful and filling breakfast!

Photo Guide

Step one: Soak the rice semolina in lukewarm water for 10 minutes. Discard the water. Add fresh water. Squeeze the water out and add the semolina to a mixing bowl. Add the sago.

Step one: Soak the rice semolina in lukewarm water for 10 minutes. Discard the water. Add fresh water. Squeeze the water out and add the semolina to a mixing bowl. Add the sago.

Add thick curd and salt

Add thick curd and salt

While adding water little by little, prepare a dropping consistency (idli batter consistency) batter. Cover it and rest for 8 hours or overnight.

While adding water little by little, prepare a dropping consistency (idli batter consistency) batter. Cover it and rest for 8 hours or overnight.

Step two: During resting, the batter ferments and increases in volume. Check for consistency. Add water and mix well to get the dropping consistency. Add grated carrots and grated ginger. Also, add the tempering as per instructions. Mix well.

Step two: During resting, the batter ferments and increases in volume. Check for consistency. Add water and mix well to get the dropping consistency. Add grated carrots and grated ginger. Also, add the tempering as per instructions. Mix well.

Step three: Add fruit salt or baking soda. Pour a tablespoon of water over it. When bubbles form on it, mix the batter gently. Now, the batter is ready for making idlis.

Step three: Add fruit salt or baking soda. Pour a tablespoon of water over it. When bubbles form on it, mix the batter gently. Now, the batter is ready for making idlis.

sago-idli-sabudana-idli-recipe
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sago-idli-sabudana-idli-recipe
Step four: Grease the hollow containers of the idli maker with oil or ghee. Keep the steamer or cooker ready for making idlis. Place a cashew nut on each of the hollow containers. Add the batter until the brim.

Step four: Grease the hollow containers of the idli maker with oil or ghee. Keep the steamer or cooker ready for making idlis. Place a cashew nut on each of the hollow containers. Add the batter until the brim.

Place the stand inside the cooker. Cover it with the lid. Don't place the cooker weight. Steam-cook it for 20 minutes.

Place the stand inside the cooker. Cover it with the lid. Don't place the cooker weight. Steam-cook it for 20 minutes.

Turn off the heat. Open the cooker lid after 3 minutes. Take the idli stand out. Sprinkle some water over the hot idlis. This will make the idlis moist and super soft.

Turn off the heat. Open the cooker lid after 3 minutes. Take the idli stand out. Sprinkle some water over the hot idlis. This will make the idlis moist and super soft.

Step five: When they are not so hot, remove the idlis from the idli maker. Serve hot idlis for breakfast with coconut chutney or any other chutney or sambar. Enjoy the taste. They make a delightful breakfast!

Step five: When they are not so hot, remove the idlis from the idli maker. Serve hot idlis for breakfast with coconut chutney or any other chutney or sambar. Enjoy the taste. They make a delightful breakfast!

Comments

ShailaSheshadri (author) from Bengaluru on May 22, 2021:

I am pleased to know that you are going to try this recipe. Thanks for reading my article.

ShailaSheshadri (author) from Bengaluru on May 22, 2021:

True. Sago idli is healthy and delicious. Thanks for reading my article.

Rozlin from UAE on May 21, 2021:

I love sabudana, but I have never tried sabudana idli. Your recipe sounds interesting. Thanks for sharing the recipe, Shaila. I will try some day.

Ravi Rajan from Mumbai on May 21, 2021:

A very interesting twist to the ubiquitous idli. Sago is not only delicious but also healthier in many respects. Thanks for sharing this recipe Shaila.

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