Sunday, August 11, 2019



In South India, in particular, we make many types of idlis which is a popular breakfast item. 
Elsewhere in this blog, you will find recipes for the basic form of Idli, Poha Idli, (made using beaten rice or poha); the soft and fluffy Mallige Idlis, and Urad Dal & Moong Dal Idli ( made without using any rice, hence very useful for those with diabetes etc).

Today's idlis is made with Sago/ Tapioca Pearls which is known as Sabudana in Hindi.  This recipe calls for the use of Idli Rava/Rice Rava for which I used the store bought Vijay brand.

For making the Sabudana Idli, no grinding of the ingredients is involved. We use Sago and Idli Rava in a ratio of 1: 2 to make this. For making the batter, along with the sago and idli rice, I used 1 and 1/2 cups of curds + 1 cup of water as I used thick curds. 

I have adapted this recipe from Sago Idli from Subbu's Kitchen.

We enjoyed the Sabudana Idlis with chutney and sambar.

  • Sabudana, (Sago), 1/2 cup
  • Idli Rava/Rice Rava, 1 cup
  • Curds, 2 and 1/2 cups  * I used 1 and 1/2 cups of thick curds + 1 cup of water 
  • Green Chillies, finely chopped, 2
  • Coriander Leaves, finely chopped, 1/4 cup
  • Baking Soda, 1/4 tsp
  • Salt, to taste
  • Oil, for greasing the idli moulds
For Tempering:-
  • Mustard Seeds, 1 tsp
  • Curry Leaves, torn, a few
  • Cashewnuts, 8-10, (broken into pieces) 
  • Oil, 2 tsp


In a bowl, add the sabudana and the idli rava 
Add the curds and salt to taste
Mix well to form the batter
Keep the batter to ferment for 8 hours or overnight
Next morning, check the batter consistency
Add a little water if the batter is too thick. 
Heat oil in a pan and on medium heat add the mustard seeds
When the mustard seeds splutter, add the torn curry leaves, and the cashewnut pieces and saute for a few seconds
Add this tempering to the idli batter
Next add the chopped green chillies, chopped coriander leaves and baking soda to the batter and mix well
Allow the batter to rest for a minute
Grease the idli moulds with a little oil 
Fill each of the idli moulds with the prepared batter 
Steam the Sabudana Idlis for 20-25 minutes
(If you are steaming in a pressure cooker, ensure that the weight is not put while steaming)
Once the cooker cools, remove the lid and check if the idlis are cooked by inserting a toothpick or a knife
When they are well cooked, the toothpick/knife comes out clean
Now, de-mould the Sabudana Idlis, transfer to serving bowl
Serve hot with chutney of your choice and sambar


  1. Made sabu idli , turned out awesome.
    Thank you for the wonderful recipe.

  2. You are most welcome, Radhika. I am so glad you liked the dish!


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !