My cousin’s wife Ramya made Sago Idli for Tiffin and was very pleased with the result. When she told me about this recipe, I was a bit sceptical. But I tried making this sabudana idli as per her instructions. All my apprehensions got washed away. The idli was really awesome. I got soft and fluffy Idlies. I am very thankful to her for guiding me to a very tasty dish which I can now prepare for breakfast.
The Sabudana pearls are clearly visible in the Idli and we get to feel while chewing. My daughter Dhanya loved the transparent pearls in the Idli. Since everyone at home liked this Sago idli, I thought of sharing its recipe with you people. This recipe is handy in many situations. When you run out of Urad Dal or bored with Urad Dal Idli or want the instant ones (no grinding work) you can choose this simple yet easy Sabudana Idli or Sago Idli.
Recipe is very easy; just soak the Sago and Rice Rava in Curd or Buttermilk for overnight. Next day add Salt and Soda to it. Steam the Idli batter in Idli moulds for 10 minutes. Serve with Coconut Chutney. Remember, if you use very sour buttermilk or curd, the Idli will turn sour. If you are using thick Curd add little water next day to get the proper consistency like you would for the Idli batter. I used sour Buttermilk so the Idli became little sour, but the softness was perfect. You can serve this Sabudana Idli or Sago Idli with Coconut Chutney, Bombay Saago or normal Saago. Let me know your experience with Sago idli in the Comment box.
Sabudana Idli or Sago Idli Ingredients:
Sabudana or Sago – 1/2 Cup
Rice Rava or Idli Rava – 1 Cup
Curd or Buttermilk (Fresh/Sour)- 2 Cups (See Note)
Salt – 1 tsp
Cooking Soda – 1/4 tsp
Oil or Ghee – To grease Idli moulds
Time to Prepare: 10 Minutes
Cooking Time: 10 Minutes
Fermentation Time: Overnight or 8 hours
Serves: 16 to 20 Idli depending on Idli moulds
How to Make Sabudana Idli or Sago Idli:
1. In a bowl, add Sago or Sabudana and Rice Rava.
2. Wash it twice to remove the impurities. Now add the Curd or Buttermilk to the bowl of Sabudana and Rice Rava.
3. Mix well and ensure that everything blends well. Let your consistency be little watery. Close the lid and soak overnight or minimum 8 hours.
4. After the soaking period the batter becomes thick as shown in the image. Now add Salt to the Idli batter.
5. Then add Soda to the batter, mix well. See to it that the Sago pearls should not be broken. So mix it slowly. If the batter is very thick, add little water and mix. Grease the Idli moulds with Oil or Ghee.
6. Pour a ladleful of Sago Idli batter to the moulds. Fill all the moulds till you finish with the batter.
7. Keep all the moulds in an Idli pot and close the lid. Steam it for 10 minutes over medium flame.
8. Remove from flame and leave open the lid for 2 to 3 minutes. Later remove the Idlies to a plate. Serve this hot Sabudana Idli with Coconut Chutney or any variety of Saago.
1. You can add to the batter, grated carrots and give a seasoning of Mustard Seeds, Urad dal, Channa Dal and Curry Leaves in Oil; like you do it for Rava Idli. Do this process just before adding Salt and Soda.
2. Do not leave the batter for more time after adding Soda. Soda will spoil the batter if you keep it for more than an hour. Idli might become hard and sour with over reaction of soda.
If you are using thick curd use 1/2 Cup of water to get the Idli consistency. If using sour Buttermilk do not add extra water to the batter, it becomes too watery. If you feel it is thick after fermentation then add 1/4 Cup Water and check the consistency.