Friday, November 21, 2014



As you know, idlis the popular South Indian breakfast item comes in many varieties. Elsewhere in this blog, you will find recipes for, amongst others, Rava Idlis, Vermicelli Idlis and Mallige Idlis. In this context, I was interested to find that my friend, Aparna G. Prabhu had a recipe for Sago Idlis in her blog Apskitchen: Good Food Good Health.

I wanted to try this out and so have adapted this from her recipe. I chose not to add the coconut gratings.

We enjoyed the sago (Sabudana) and rice idlis which came out to be soft and fluffy.


  • Idli Rice, 1 cup
  • Sago, (Sabudana) 1/2 cup
  • Curds, 3/4 cup
  • Baking Soda, 1/4 tsp
  • Coconut gratings, 1/4 cup * I did not use this
  • Salt, to taste
  • Coriander leaves, finely chopped, 1 tbsp
  • Oil, for seasoning 1 tsp + some to grease the idli moulds

For seasoning:
  • Mustard Seeds, 1/2 tsp
  • Green Chillies, finely chopped, 2
  • Curry leaves, 6-8, made into pieces

Wash and soak the rice and sago separately for at least 2-3 hours
Drain out the water
Grind sago into a coarse paste using just the required amount of water
Now add the drained rice and grind again until you get a rava consistency
Take care that the ground paste does not become smooth or fine as we want a coarse finish
Transfer this batter into a vessel
Add the curds and salt and mix well
Keep this aside for fermenting for 8-10 hours or overnight 
Season the batter once it is ready, with mustard seeds, green chillies, and curry leaves 
Add the baking soda, coconut gratings and chopped coriander leaves to the batter
Mix well and ensure the batter is of the right consistency for making idlis
For this you may add water only if the batter is too thick
Grease the idli moulds and pour in the batter
Steam them for about 15 minutes or till done
* If using a pressure cooker, steam the idlis without putting the weight
Wait for the idlis to cool before you demould them
Serve hot with sambar or chutney of your choice

1 comment:

  1. Sounds really easy....will try surely. Thank you, Shobana


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