Scratching your head as..what to make for breakfast ?? Uff….i know..its a big task. Well let me help you and add 1 more item to your everyday breakfast list. I am sure these ” Sabudana / Sago Idli ” will receive thumbs up from all . They are healthy ,easy and just yummmmm….
One of the staple south Indian Breakfast is Idli. But many feel boring and time consuming to make idlis often at home coz of soaking and grinding process. Today’s Sabudana Idli comes as a quick -fix solution to all the idli lovers. Yes ,these idlis do not require any grinding at all. This is the reason i keep making these idlies often. Just mix ,soak ,steam and say – ” Wow!! They are so soft ..lovely texture … Pearly white… delicious…” .What are you still waiting for.. ??!! Go ahead, make a quick note of the recipe .. try and share with me your feedback.. Here it goes…
I have shared a couple of Idli recipes like thatte idli , dalia idli , Mallige Idli, Instant Idli etc
SAGO IDLI
Ingredients
- 1 Cup Idli Rava / Rice Rava
- 3/4 Cup Sabudana Sago, (small type)
- 1.5 Cups curd Yogurt, ( preferably sour or can use buttermilk too)
- 1 Cup Water
- 1/4 Cup grated coconut
- 1/4 tsp Baking soda, ( optional)
- to taste Salt
For Tempering:
- 1/2 tsp Mustard seeds
- 8 - 10 Cashews, Broken
- 2 Green Chilli, - finely chopped
- Coriander leaves, - little ; finely chopped
- Curry Leaves, - few ; finely chopped
- 1-2 tsp Oil
Instructions
- Take rice rava and sabudana in a bowl.Wash well and drain completely.
- To the mixture add curd,water and salt.Mix well.
- Keep this mixture covered in a warm place overnight or for 6 - 8 hours.***refer Note 2
- In the morning, you will notice that the rava and sago have drunk all the liquid and the batter is dry. If so, add about 1/2 a cup of water and bring to the idli batter consistency.
- Prepare seasoning by spluttering mustard seeds in oil.Add cashews to it and fry till brown.Add green chilli ,curry leaves and fry for few seconds.
- Pour this tempering on batter.Add grated coconut and coriander leaves. Mix well.If you want , add baking soda now and mix. Sabudana idli batter is eady to steam.
- Add a spoonful of the batter onto the idli plates and steam for about 15 mins or till a toothpick inserted in the center of the idli comes clear.Allow it to cool a bit and unmould it using a spoon or knife.
- Thats it soft, spongy sabudana Idli's are ready to serve. Serve with Chutney / Sambar/Gojju /Chutney Powder/ sagu / kurma. Enjoy ....!!
Notes
- If you don't have rice rava / or you want to make it while fasting , you can still do these idlies using upma rava. I have tried it ,they too taste good.No need to roast rava. But the once made from rice rava are more yummy.
- In case you forgot soaking them in the night or can't wait 6-8 hours, don't worry you can still make them with a minimum of 2-3 hours soaking time. In that case, you have to increase the quantity of sour curd. Else they might taste bland.
- Adding baking soda is purely optional. Sabudana as such makes the idlis soft.
- Sour Curd / buttermilk is a must.
- When these idlis are very hot, they might be little sticky sometime, once warm they 'l be fine.They will be soft even after it cools.
- To make it more healthy, to the batter you can add grated carrot,peas,dill leaves etc.
Interesting breakfast…….. Like the last click !!
soft and fluffy idli’s. A nice variation to the regular varieties..
I tried it once last month but couldnt post it. 🙂 As u said,it was pearl white in color 🙂
very dfrnt idly , never thought also , dey luk very cute , need to try once.
Hi, i am here for the first time. never knew i could make sago idli also! very new to me. 🙂 very nice blog
Easy breakfast..I can have it everyday without fuss.
oooo those idlis look awesome Smitha just saw it being published in foodgawker:)
delicious breakfast reicpe
The idlis looks awesome!
What lovely presentation, Smitha and I absolutely love those cute white pearls in the last picture. It’s one of my favorite items to have in breakfast and to combine it with sago makes it extremely delicious. Lovely pictures as always! 🙂
Nice one here…Smita. Thanks for sharing. Not to be seen ?
Delicious! Looks perfectly soft and spongy!
Looks yummy! How do u make sour curd? I use pocket curd available in stores.. Should I leave it in room temperature overnight to make it sour?
if u dont keep the curd in the fridge..it will become sour after some time
looks yummy, ..tempting me to try but I dont have small sago..can i try with regular sago? thx in advance..
Hi , Can I use the big variety of sago pearls for this recipe?
Soft and Yummy Sabudana Idlis…bookmarked the recipe dear
regular in the sense medium ? yes u can. but small once are ideal as they bond better..
big variety i have never used. I always use small ones as they bond better. rice rawa is also small in size. u try small qty with big once n see hw it turns. also dont forget to share the feedback…
Interesting recipe lovely click …
Idli looks soft and yummy.
Aaaaahhh – great Smitha! I love idlis, and these looks awesome. Gonna fashion my idlis up with that pearly look- for sure:-)
Easy and tasty recipe i have try itvisit this link http://www.benefitsofyogurt.net/benefits-of-yogurt
Thanks
Made it in dinner today.. Everyone loved it..keep sharing
I spoilt the batter with more water than intended. But the taste was still great.
Hi Smitha.. thank u for a wonderful recipe. Should the mixture not be grinded in mixture after soaking? Thanks.
Good. Variety. I ‘ll try
not required ifyou areusing small variety sabudana.. however if your sabudana isbig .. pulse it once and then mix with rava. No need to grind later
Hi Smitha,I have medium sized sabudhana, which is about 3 mm circumference. Can I use it or should I powder it in a mixer and add it to the mixture. Planning to make it tomorrow morning, as I am very tempted.Regards,Vijayashree
Love this soft and spongy Idli.. i will defnitely try this …Thanks,Sharmila
Looks too good. Could make how many idlis with this measure?