Sabudana Idli | Sabbakki Idli | Javvarisi Idli | Sago Idli Recipe – with step by step photos, description and video of the recipe is here. A great option for an easy breakfast recipe. Preparation is very simple, yet it is tasty. Idli for breakfast in South Indian houses are very common. At least weekly once idli is there in our breakfast menu.
Table of Contents
The Sabudana Touch: A Brief Introduction
Sabudana, also known as sago, is a starchy extract derived from the pith of the sago palm stems. This ingredient has been an essential part of Indian cuisine for centuries, especially during religious fasting periods. With its versatility and ability to absorb flavors, Sabudana has found its way into various dishes ranging from puddings and khichdis to vadas and now, idlis.
Delightful and Nutritious: Exploring the Charm of Sabudana Idli
In the vast landscape of Indian cuisine, the idli stands tall as one of the most beloved and iconic dishes. Traditionally made from a batter of fermented rice and urad dal, idlis are not only delectable but also light on the stomach. But did you know that this beloved South Indian delicacy can undergo a fascinating twist by incorporating Sabudana (tapioca pearls) into its preparation? Enter the charming “Sabudana Idli” – a dish that combines tradition with innovation to tantalize your taste buds and provide a burst of nutrition.
Sabudana Idli | Sabbakki idli
It is obviously an interesting dish. I got know about it few years back. Although Sabudana vada, Sabudana kheer, Sabudana khichadi are very famous as they are used during Vrat/ fasting days. Even the Sabudana Idli can be prepared instead of rice rava you can use wheat rava or any substitute for idli rava.
Furthermore, amount of water may vary based on the type of sabudana you are using. I have used regular sabudana not the nylon sabudana. The idli batter should be thick just like the usual idli batter, accordingly adjust the water.
Moreover, Sabudana Idli recipe consists of a little amount of dill leaves/sabbasige soppu(in Kannada) as well, which gives nice flavour to the dish. You can adjust the quantity of dill leaves based on your taste.
Sago Idli | Javvarisi Idli’s are soft, spongy and delicious breakfast recipe. It can be served along with sambar or any type of chutney like Mint chutney, Tomato Chutney . Whenever I get bored of preparing usual Idli made from urad dal, that time I go for Sabudana Idli. These sago idli also added to the breakfast menu along with other breakfast items like Akki roti, Neer dosa, Mangalore buns, Aloo Poha etc.
Before going to the recipe I would like to highlight some of the other recipes here.
Akki Rotti | Rice Roti | Ubbu Rotti,
Idli recipe | How to prepare soft Idli using Idli rava,
Sabudana Vada | How to make Sabudana Vada,
Sabudana Khichadi | Sago Khichadi
SABUDANA IDLI | SABBAKKI IDLI RECIPE VIDEO :
SUGGESTED WATCH : Mangalore Buns | Banana Poori | Banana Buns recipe
RECIPE CARD FOR SABUDANA IDLI | SABBAKKI IDLI RECIPE :
Sabudana Idli | Sabbakki Idli | Javvarisi Idli
Ingredients
- 1/2 cup Sabudana
- 1/2 cup Idli Rava
- 3/4 cup Curd
- 1/2 cup Water
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 2 TBSP Cashews
- 5-6 Curry Leaves chopped
- 1/4 cup Dill Leaves chopped
- Salt to taste
- Water as required
Instructions
- In a bowl, take 1/2 cup of Sabudana.
- Add 1/2 cup of idli rava.
- Then add 3/4 cup of Curd.
- Mix them together.
- Add 1/2 cup water.
- Mix well and prepare the idli batter, make sure there are no lumps.
- Allow it to ferment for 6-8 hours.
- For tempering, Take 2 tsp of oil.
- Once the oil is hot, add 1/4 tsp of mustard seeds.
- And add 2 TBSP Cashews, and some chopped curry leaves.
- When cashews turns golden, switch off the flame and add the tempering to the idli batter.
- Then add 1/4 cup of chopped dill leaves.
- Add Salt to taste.
- If required add water to get the idli batter consistency, and mix well.
- Add water in the steamer.
- Keep the greased idli moulds in steamer. If you wish you can keep cashews in each of the moulds, as a decorative purpose.
- Then add idli batter to all the moulds.
- Steam it for 10-15 minutes.
- Allow it to cool for 5 minutes, before removing from the idli moulds.
- Then slowly remove from the moulds with the help of spoon.
- Soft Sabudana Idli's are ready to serve with any chutney or sambar.
Video
Notes
HOW TO MAKE SABUDANA IDLI | SABBAKKI IDLI WITH STEP BY STEP PHOTOS:
- In a bowl, take 1/2 cup of Sabudana.
- Add 1/2 cup of idli rava.
- Then add 3/4 cup of Curd.
- Mix them together.
- Add 1/2 cup water.
- Mix well and prepare the idli batter, make sure there are no lumps.
- Allow it to ferment for 6-8 hours.
- For tempering, Take 2 tsp of oil.
- Once the oil is hot, add 1/4 tsp of mustard seeds.
- And add 2 TBSP Cashews, and some chopped curry leaves.
- When cashews turns golden, switch off the flame and add the tempering to the idli batter.
- Then add 1/4 cup of chopped dill leaves.
- Add Salt to taste.
- If required add water to get the idli batter consistency, and mix well.
- Add water in the steamer.
- Keep the greased idli moulds in steamer. If you wish you can keep cashews in each of the moulds, as a decorative purpose.
- Then add idli batter to all the moulds.
- Steam it for 10-15 minutes.
- Allow it to cool for 5 minutes, before removing from the idli moulds.
- Then slowly remove from the moulds with the help of spoon.
- Soft Sabudana Idli’s are ready to serve with any chutney or sambar.
TIPS & VARIATIONS :
- Firstly, you can use any type of sabudana. Here I have used regular Sabudana.
- Based on the type of sabudana used, amount of water required also will vary.
- You can also add grated coconut to the batter before steaming.
- If you want it to be spicy. then consider adding green chilli during tempering.
- You can also add grated carrot, or finely chopped beans etc, for more flavours.
Sabudana Idli is an ingenious fusion of tradition and innovation, bringing together the classic South Indian idli with the nutritional goodness of Sabudana. Whether you’re looking for a wholesome breakfast or a delightful snack, You know what to do. 🙂
It is a new recipe for me. . I’m going to try it
Sure please try once. Thank you so much..:)
Superb. . something new. . Thanks for sharing.
Thanks a lot 🙂
Can v use nylon n large sabbakki half n half?