sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli

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sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli recipe with detailed photo and video recipe. sabudana idli recipe is healthy breakfast recipe.
sabudana idlisabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli with step by step photo and video recipe. sabakki idli is a healthy breakfast for busy mornings with no grinding and no hassle. sago idli is a traditional breakfast recipe in many south inidan households. these idlis are served with chutney and sambar which makes these idlis delicious. the best part of jevvarasi idli is, it does not require urad dal. rice rava mixed with curd gives the proper fermentation to idli batter.

my weekends always start with the fresh aroma of steamed idlis. previously, i use to always prepare authentic idli with rice and urad dal. but now i look for variety in my daily breakfast recipes. sabudana idli recipe is one of those. sabakki idli does not follow the conventional idli recipe. yet delivers the same amazing taste of idli. plus, the advantage of sago idli is, in each bite you would get the spongy taste of sabudana which will enhance your idli taste.

sabakki idli

sago idlis are the healthiest idli out of all the instant idlis. it has a significant advantage to bone and muscles as it is rich in vitamin d. it is also good for hypertension patients as it lowers the blood pressure. furthermore, it is good source of carbohydrates hence it helps to increase weight and improves the digestion. therefore, dishes of sabudana are served during fasting and other religious events in india.

i have shared several other variety of idli recipes. check out my bread idli, idli with idli ravainstant poha idli, stuffed idlioats idli, rava idli. if you are looking for traditional idli recipes then you must check kotte kadubuidli with cooked rice and mini idli recipes. i usually have idlis with idli sambar and coconut chutney.

sabakki idli recipe | sabudana idli recipe | sago idli recipe | javvarisi idli video recipe:

sago idli recipe | sabudana idli recipe | sabakki idli recipe | javvarisi idli recipe card:

4.5 from 2 reviews
sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli
 
Prep time
Cook time
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sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli
Author:
Recipe type: idli
Cuisine: south indian
Serves: 16-20 idlis
Ingredients
  • ½ cup sabudana / sago / javvarisi / sabbakki
  • 1 cup idli rava / rice rava
  • 2 cups curd / yogurt, fresh / sour
  • 1-2 cup water, add as required
  • salt to taste
  • ¼ tsp baking soda, optional
  • 16 cashews, whole / half
  • oil to grease idli moulds
Instructions ( 1 cup =255 ml)
  1. firstly, in a large mixing bowl take sabudana.
  2. furthermore add 1 cup of idli rava. rinse them well, if they are not clean.
  3. also add 2 cups of sour curd.
  4. add around 1 cup of water and mix well.
  5. keep the batter to rest and ferment overnight or atleast 8 hours.
  6. mix the batter well. do not mash as the pearls of sabudana may break.
  7. furthermore, add ¼-½ cup water as required to adjust the consistency of idli batter.
  8. also add some salt to taste.
  9. just before steaming add a pinch of baking soda and mix well till it turns frothy.
  10. brush the plates with oil
  11. also place cashew in the mould.
  12. and pour the batter immediately into the idli plate. do not rest the batter.
  13. steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
  14. finally,serve hot with any chutney of your choice.


javvarisi idli recipe| sabakki idli recipe | sago idli recipe |sabudana idli step by step photo recipe:

  1. firstly, in a large mixing bowl take ½ cup sabudana / sago / javvarisi / sabbakki. wash them if they are not clean
    sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli 1
  2. next, add 1 cup of idli rava. rinse them well, if they are not clean.
    sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli 2
  3. furthermore, add 2 cups of sour curd. optionally you can use fresh curd, however, overnight fermentation will help curd to turn sour.
    sabakki idli
  4. depending on the curd thickness you may have to add some water to make batter watery. make the batter slightly thin as the sago and rava will absorb water during fermentation. add around 1 cup of water if you are using thick curd.
    javvarisi idli
  5. keep the batter to rest and ferment overnight or atleast 8 hours. during this time, sago will soak well and turn to nice pearls.
    javvarisi idli
  6. mix the batter well. do not mash as the pearls of sabudana may break.
    sabudana idli
  7. now add ¼-½ cup water as required to adjust the consistency of idli batter.
    sabudana idli
  8. add some salt to taste.
    sabudana idli
  9. just before steaming add a pinch of baking soda and mix well till it turns frothy.
    sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli 9
  10. brush the plates with oil
    sabudana idli
  11. also place cashew in the mould.
    sabudana idli
  12. and pour the batter immediately into the idli plate. do not rest the batter.
    sago idli
  13. furthermore, steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
    sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli 14
  14. finally, serve hot with any chutney of your choice.
    sabakki idli


notes:

  • firstly, instead of curd you can also use buttermilk.
  • furthermore, to make it more tasty, add fresh coconut to batter before steaming.
  • you can optionally, add tempering of mustard seeds and green chilli to make it slightly spicy.
  • additionally, add grated carrot and coriander leaves to make it more nutritious.
  • be generous while adding curd, else the idli will not taste great.
  • also make sure to soak the sabudana for atleast 8 hours with enough curd and water.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

22 COMMENTS

  1. love your recipes, especially the instant breakfast recipes. They have added to my variety in breakfast. Thanks for the great ideas.

  2. I am a big fan of your videos where you present the recipe in a unique way.
    I do not see any information about you in this website. We are very much interested to see the face of the lovely hands that are cooking. Please write about yourself.

    Today I have soaked the sabudana for making idlis tomorrow. I shall comment again after I am done with the idlis.

    • thanks a lot 🙂 My name is Archana and I am basically from Udupi, but living in Australia. I am bit shy to write down about myself. I hope your idli has turned as per your expectation

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