Sabakki Idli is a very easy and delicious steamed breakfast recipe made with tapioca pearls – known as sago, sabudana, javvarisi, saggubiyyam, sabakki in various parts of India. This is a simple no grind recipe that yields the most delicious and soft idlis with little preparation ahead. Tapioca pearls or sago are rich in starch and when soaked for a few hours with rice rava in sour curd, they turn soft and are ready to be steamed.
No Grind Idli Batter
There are a variety of idli recipes and knowing my love for healthy breakfast & idlis in particular, there are a number of recipes – making soft idlis from batter made in mixie, Andhra style rava idlis, mtr style instant rava idli, oats idli, semiya idli. This Sabudana Idli is a cross between the traditional idli and an instant idli. For a regular rice based idli batter, the ingredients should be soaked, ground and fermented before idlis could be steamed. However for an instant idli batter, there is no soaking, grinding or fermentation. For this sago idli, we soak and pre-ferment the batter but there is no grinding involved, cutting short the effort.
Ingredients for Sabudana Idli
There are very few ingredients to make javvarisi idli. Sago/Tapioca Pearls – This is the main starchy ingredient that makes the idli. You could use large, medium or small sized sago, the soaking time could differ depending on the size though. Rice Rava – To add to the texture of the idli and give it a shape, we use thin rice rava also called idli rava. Sour Curd – Helps in fermenting the starch during the soaking process. Coconut & Coriander Leaves – add a ton of flavor to the idlis For exact measurements and other ingredients, do checkout the recipe below.
Tips & Important Notes for Making Sago Idli
Sabakki Idli is a simple, easy recipe that is beginner-friendly. There are a few tips and notes to make it perfectly, follow them below.
It is important to use sour curd to soak the sabudana and rice rava. This helps in building the flavor and also ferments to the batter during the soaking process.Adding a pinch of baking soda helps yield fluffy idlis, especially if they are not to be consumed immediately.Do not steam the idlis for more than 10 mins as they could get soggy on overcooking.Always rest the idlis for 5-7 mins before removing from the mould for retaining the shape perfectly.
Serving Suggestions
Sago Idli is best served hot with coconut chutney or tiffin sambar for both breakfast as well as dinner. It is better to consume the idlis immediately, or atleast on the same day. The batter can be stored in the fridge in an airtight container for a day, but it cannot be frozen. If storing the idlis for more than a day, keep them refrigerated in an airtight container and reheat before serving either in a microwave oven or steamer.
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Sabakki Idli Recipe with Step by Step Pictures
In a mixing bowl add ¼ cup sago/tapioca pearls and ½ cup rice rava. Along with it add 1 cup thick sour curd. Mix well and let it to rest for 8hrs or overnight. Sago should be soft and the mixture should look thick. Add salt as needed and mix well. Next add 2 tablespoon grated coconut and ¼ cup finely chopped coriander leaves. Mix well. Add water little by little to adjust the consistency of the batter. I added about ¼ cup of water. The batter should be thick, but in dropping consistency. Meanwhile bring the water to boil in the idli steamer pot and grease the idli plates with a drop of oil (optional). Before filling the idli mould, add a pinch of baking soda to the batter and mix well. Fill the idli mould with the batter. Place the idli plates on the steamer and steam for 10-11mins on medium heat. When the idlis look fluffy and are cooked, remove from heat. Let them rest for 5-7 mins before removing them from the idli plate. Serve hot with coconut chutney and tiffin sambar.
Recipe Notes
Using thick curd that is sour makes the idlis tasty and also, best way to get rid of sour curd.Make sure to place the idli plates on the steamer only after the water has begun steaming. Else, the idlis can turn soggy or hard when cooked.Cooking/Baking Soda is optional but it is a failproof way to get soft & fluffy idlis that are made instantly. If serving immediately, this can be totally skipped. I made a batch without the soda and while they were soft, the batch with a small pinch of soda turned much softer.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
