Sabudana Idli | Sabbakki Idli | Javvarisi Idli | Sago Idli Recipe

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.

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,

Spicy Tangy Tomato Chutney,

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

A great option for an easy breakfast recipe. Preparation is very simple, yet it is tasty.

5 from 2 votes

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Prep Time 5 mins

Cook Time 15 mins

Fermentation time 8 hrs

Total Time 20 mins

Course Breakfast

Cuisine Indian

Servings 3

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: 

1. In a bowl, take 1/2 cup of Sabudana.
2. Add 1/2 cup of idli rava.
3. Then add 3/4 cup of Curd.
4. Mix them together.
5. Add 1/2 cup water.
6. Mix well and prepare the idli batter, make sure there are no lumps.
7. Allow it to ferment for 6-8 hours.
8. For tempering, Take 2 tsp of oil.
9. Once the oil is hot, add 1/4 tsp of mustard seeds. 
10. And add 2 TBSP Cashews, and some chopped curry leaves.
11. When cashews turns golden, switch off the flame and add the tempering to the idli batter.
12. Then add 1/4 cup of chopped dill leaves.
13. Add Salt to taste.
14. If required add water to get the idli batter consistency, and mix well.
15. Add water in the steamer.
16. Keep the greased idli moulds in steamer. If you wish you can keep cashews in each of the moulds, as a decorative purpose.
17. Then add idli batter to all the moulds.
18. Steam it for 10-15 minutes.
19. Allow it to cool for 5 minutes, before removing from the idli moulds.
20. Then slowly remove from the moulds with the help of spoon.
21. Soft Sabudana Idli’s are ready to serve with any chutney or sambar.

Keyword Javvarisi Idli, Sabbakki Idli, Sabudana Idli

TIPS & VARIATIONS :

1. Firstly, you can use any type of sabudana. Here I have used regular Sabudana.
2. Based on the type of sabudana used, amount of water required also will vary.
3. You can also add grated coconut to the batter before steaming.
4. If you want it to be spicy. then consider adding green chilli during tempering.
5. You can also add grated carrot, or finely chopped beans etc, for more flavours.