Monday, March 6, 2017

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

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sabudana idli
Sago Idli Recipe with step by step photos.This recipe was passed to me by a cousin long ago when she had tasted it for the first time at her relatives place. Though the original recipe she had shared is bit different from this recipe which I had modified over a period of time to suit our taste buds. Sago Idli is a nice and different Idli variety which you can make for your regular breakfast or when you have guests,it will impress them for sure. The Idlis turn out very soft because of the usage of sago in the recipe and also the sour curd adds a nice taste to the Idlis.I have mentioned various variations in the notes section in case if you want to give a try.
sabbakki idli
The preparation process of sago Idli is very similar to the Rawa Idli just that the sago is mixed with rice rawa and soaked in sour curd overnight and prepare in the same process as Rawa Idli.
sago idli
Check out other Idli varieties in my blog:
javvarisi idli
Here is how to prepare sago idli recipe with step by step photos:
Sago Idli | Saggubiyyam Idli Recipe:
Serves 3-4 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins +soaking time
Cuisine: South Indian | Category: Breakfast

Ingredients:
1 cup Nylon Sago(or small sago variety)
1 cup Rice Rava*
1.5 cups sour Curd
1- 1.5 cups Water
1/3 cup grated fresh Coconut
1 small onion, finely chopped(optional)
2-3 tbsp chopped Coriander leaves
2-3 Green Chilies,finely chopped
5-7 Curry leaves, finely chopped
1/4 tsp Cooking soda
1/2 tsp Mustard seeds
1.5 tbsp Oil
Salt, to taste

Method:
  • Check for stones and dirt in the nylon sago and rice rava. Dry roast the nylon sago slightly until it is warm and then add rice rava and dry roast for another couple of minute until the mixture is warm. Do not roast it for long to change color, just roast until it is warm.
  • Mix curd and water with a whisk and then soak sago-rice rava mixture in it over night or for 4-5 hours.
  • Sago-rava mixture would have swollen up and the batter would have become very dry. Add 1/3-1/2 cup of water until you get the idli batter consistency.
  • Heat 1.5 tbsp of oil in a small kadai and crackle mustard seeds and then add chopped green chilies and curry leaves and fry until they wilt.
  • Add grated coconut, salt, chopped onion and coriander leaves and the tempering along with the oil and mix it nicely.
  • Grease the Idli plates and keep the steamer(or cooker) ready for steaming. Fill the steamer(or cooker) with 1-1.5 inch depth of water and switch on the flame and keep it ready.
  • Now add the cooking soda to the prepared batter and mix it nicely and pour the batter in the prepared idli plates.Do not bother if you see few drops of liquid(water) falling from the holes of idli plates, it would be alright after it is cooked.
  • Steam the idlis for 15 mins or until the tooth pick comes out clean.
  • Remove the Idlis with a Idli spoon and put them in hot box.

Notes:
  1. To prepare Rice rawa*: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
  2. You can increase the Rice rava quantity upto 2-2.5 cups if you are making it for a large crowd.
  3. Instead of green chili you can add torn dry red chili in tempering.I add green chili for a green look of the Idlis.
  4. The addition of onion is optional but gives a nice crunch, you can avoid it totally.
  5. You can add vegetables like grated carrots and frozen peas to the batter before steaming.
  6. Make sure you use sour curd for the recipe and also let the mixture sit overnight ,else the idlis will taste bland.
  7. You can even add broken cashewnuts in the tempering ,it adds nice taste to the Idlis.
  8. Nylon sago works best for the recipe,in case if you do not have use the smaller variety of sago and increase the rice rava quantity to 1.5 cups.
  9. If you do not have Rice rava you can use Idli Rava but Rice rava is good for the recipe.Otherwise you can use even the regular sooji for the recipe.
sago idli
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6 comments:

Shweta Gupta said...

This is so good. Thanks for the recipe. I had it in a wedding n was wondering how to do it. But sadly I don't find nylon sago here in Canada. Can't wait for my next trip to Bangalore, love your blog .

SARADA DEVI said...

wow! This variety of iddly appears to be very nice,soft and tasty

SARADA DEVI said...

wow! This variety of iddly appears to be nice,soft and tasty

Anna said...

Tried this recipe and it came out very well. Thanks so much. Everyone in the family liked it a lot.

Anna said...

Tried this recipe today and it came out so well. My family loved it a lot. Could impress my mother-in-law with this. :) Thanks so much.

prathibha Garre said...

Hi Anna...thanks for the feedback..I am glad that you guys liked it.

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