Sabudana idli recipe | Sago idli recipe | Javvarisi idli recipe

Sabudana idli recipe with step by step photos. Sharing a very very delicious and easy to make breakfast recipe with Karnataka cuisine. Sabudana idli or sabakki idli is a popular and healthy breakfast that you can make with very less planning. I love the breakfast fare from Karnataka. This sago idli is a tasty addition to neer dosa, khara bath, akki roti, set dosa

I tasted super soft and delicious javvarisi idli at my neighbor’s home when we lived in Bangalore. It was so tasty and and spongy too. When eaten piping hot with some coriander chutney this is the best 🙂

To make sabudana idli recipe no grinding is required. We can easily make this javvarisi idli with idli rava and tapioca pearls. Addition of vegetables and tempering is optional but I highly recommend it. Adding vegetables and coconut gives amazing taste to this sabudana idli.

Serve sabudana idli with coriander chutney, tomato chutney, coconut chutney, tiffin sambar or even with tomato sagu.

If you are looking for more idli recipes do check rava idli, oats idli, poha idli, ragi idli recipes.

How to make sabudana idli recipe with step by step photos.

Rinse sabudana pearls well and take in a large bowl. Add idli rava, required salt and 1 cup sour curd.
Mix well and let sit for 8-12 hours or overnight.
When ready to steam, add 1 to 1.5 cups water and mix well. The batter should be of idli batter consistency.

Heat 2 teaspoons oil in a kadai and temper with all the ingredients except coconut.
Add the tempering and grated coconut to the batter.

Mix well and pour into greased idli plates. Steam for 10-12 minutes. Serve sabudana idli hot.

Sabudana idli recipe card below:

Sabudana idli recipe | Sago idli recipe | Javvarisi idli recipe

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Harini

sabudana idli recipe with step wise photos. Super easy to make healthy and tasty sago idli- no grind

5 from 2 votes

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Prep Time 10 hrs

Cook Time 10 mins

Total Time 10 hrs 10 mins

Course Breakfast

Cuisine Indian

Servings 18

Calories 560 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup idli rava
• ▢ 1/2 cup sabudana pearls
• ▢ 1 cup sour curd
• ▢ Salt
• ▢ For tempering
• ▢ 1/4 cup grated coconut
• ▢ 3 tablespoons grated carrot
• ▢ 3 tablespoons finely chopped bell pepper
• ▢ 1 teaspoon channa dal
• ▢ 1 teaspoon urad dal
• ▢ 1 teaspoon mustard
• ▢ 2 teaspoons oil

Instructions

 

• Rinse sabudana pearls well and take in a large bowl. Add idli rava, required salt and 1 cup sour curd.
• Mix well and let sit for 8-12 hours or overnight.
• When ready to steam, add 1 to 1.5 cups water and mix well. The batter should be of idli batter consistency.
• Heat 2 teaspoons oil in a kadai and temper with all the ingredients except coconut.
• Add the tempering and grated coconut to the batter.
• Mix well and pour into greased idli plates. Steam for 10-12 minutes. Serve sabudana idli hot.

Notes

Adding sour curd helps in fermenting.
You can cut the soaking time to 3-4 hours, add 1/4 teaspoon fruit salt or baking soda and steam the idlis.
Quantity of curd depends on the quality of rava and sago. Add accordingly.
Do not add more water. The batter should be thick.

Nutrition

Calories: 560kcal

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