Sabudana Idli Recipe | Instant Sago Idli

Sabudana Idli Recipe | Instant Sago Idli: Sabudana Idli, also known as Sago Idli or Javvarisi Idli, is a nutritious and easy-to-prepare South Indian breakfast. Made with sabudana (tapioca pearls), semolina (rava), and curd, this dish is soft, spongy, and light on the stomach. It is a great alternative to traditional rice idlis, especially during fasting or vrat days.

Ingredients

• 1 cup sabudana (sago/tapioca pearls)

• 1 cup rava (semolina)

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• ½ teaspoon cumin seeds

• ½ teaspoon chana dal (split chickpeas)

• ½ teaspoon urad dal (split black gram)

• A pinch of hing (asafoetida)

• A few curry leaves

• 1 teaspoon salt

• ¾ cup curd (yogurt)

• Water as needed

• 3 tablespoons finely chopped dill leaves (optional)

• ½ teaspoon eno fruit salt

Instructions

1. Soak the Sabudana

• In a bowl, soak 1 cup of sabudana in water for about 2 hours until they become soft.

2. Prepare the Tempering

• Heat 2 tablespoons of oil in a pan.

• Add mustard seeds, cumin seeds, chana dal, urad dal, hing, and curry leaves.

• Sauté until the dals turn golden brown and aromatic.

3. Roast the Rava

• Add 1 cup of rava to the tempering and roast on a low flame until it emits a pleasant aroma.

• Once done, transfer this mixture to a mixing bowl and let it cool completely.

4. Combine Ingredients

• Drain the soaked sabudana and add them to the cooled rava mixture.

• Add salt, curd, and water as needed to get an idli batter consistency.

• Let this mixture rest for 30 minutes to allow the rava to absorb moisture.

5. Add Final Ingredients

• After resting, add finely chopped dill leaves (optional) and eno fruit salt.

• Mix gently until the batter turns frothy.

6. Steam the Idlis

• Grease the idli plates and pour the batter into each mold.

• Steam the idlis for about 15 minutes or until they are cooked through.

7. Serve

• Remove the idlis from the molds and serve them hot with chutney and sambar.

Nutritional Information (Per Serving)

• Calories: 343 kcal

• Carbohydrates: 43g

• Protein: 13g

• Fat: 13g

• Saturated Fat: 1g

• Polyunsaturated Fat: 5g

• Monounsaturated Fat: 7g

• Trans Fat: 0.04g

• Sodium: 797mg

• Potassium: 112mg

• Fiber: 3g

• Sugar: 0.2g

• Vitamin A: 5 IU

• Vitamin C: 0.1 mg

• Calcium: 94 mg

• Iron: 4 mg

Note: Nutritional values are approximate and can vary based on exact ingredients used.

Tips and Variations

• Soaking Sabudana: Ensure that the sabudana is well-soaked; under-soaked pearls can taste raw.

• Adding Vegetables: Add finely chopped vegetables like carrots or beans to enhance the nutritional value.

• Using Nylon Sabudana: For a different texture, use nylon sabudana, which has smaller pearls.

• Fermentation: If you prefer not to use eno, allow the batter to ferment overnight naturally.

• Serving Suggestions: Serve Sabudana Idli with coconut chutney, tomato chutney, or sambar for a delicious meal.

FAQs

1. Can I make Sabudana Idli without rava?

Yes, but the texture may be slightly different. Rava helps in binding and giving a soft consistency.

2. Is Sabudana Idli good for fasting?

Yes, sabudana is widely consumed during fasting. However, avoid adding rava if preparing for vrat.

3. Can I store the batter for later use?

It’s best to use the batter immediately after adding eno. If storing, refrigerate and add eno before steaming.

4. What can I use instead of eno?

You can use baking soda with a few drops of lemon juice as an alternative.

5. Can I use buttermilk instead of curd?

Yes, buttermilk can be used for a slightly tangy flavor and thinner consistency.