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    Home » Breakfast, Brunch, Dinner Recipes » Sabudana Idli | Saggubiyyam Idli | Javvarisi Idli

    Sabudana Idli | Saggubiyyam Idli | Javvarisi Idli

    Published: Jul 24, 2022 by Srivalli · 2 Comments

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    Sabudana Idli or Saggubiyyam Idli or Javvarisi Idli is a delicious Idli Variety with Sago pearls and Idli Rava. These Idlis makes an excellent breakfast or dinner.

    Sabudana Idli

    While planning the Idli Platter menu for the Mega BM, Sago Idli was part of the list.

    The idlis turned out looking pretty with the pearls being visible. Since we had other idlis included, we couldn't enjoy one variety to the fullest and knew we will be making these again. These Saggubiyyam Idli are very delicious and you should surely make it for your family.

    In other languages, we call Sago as Sabudana in Hindi, Javvarisi in Tamil, Saggubiyyam in Telugu, Sabbakki in Kanada.

    I have served these Sago Idli with Poha idli, Vegetable Rava Idli, Urad Bonda, Brinjal Gothsu, Shallot Sambar, Coconut Chutney, Idli Milagai Podi, Chow Chow Halwa

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Tips & Important Notes for Making Sago Idli
    • Serving Suggestions
    • Recipe
    • PIN This for Later!

    Ingredients

    Sago/Tapioca Pearls - This is the main starchy ingredient to make this idli. These sago pearls come in large, medium or small size. Depending on the size you use, the soaking time could differ

    Rice Rava - We use Rice Rava to give shape and texture to this idli. Rice Rava is also referred as Idli Rava.

    Sour Curd - Using sour curds helps in fermenting.

    Instructions

    This Javvarisi Idli is a fermented idli and requires little planning ahead.

    In a mixing bowl, take the sago, and Idli Rava and wash with water.
    Add curds to the bowl along with 1/2 cup of water. Mix well.
    Depending on the thickness, you can add a little more if required.
    Add salt and mix well.
    Ferment overnight or for at least 8 hours.
    Mix gently for all the ingredients to get mixed well.

    How to make Sago Idli

    If the consistency is too thick, add 1/4 cup of water to adjust the batter consistency.
    If you want to add baking soda, add it just before steaming.
    Grease the idli molds, place cashew in the mold and pour the batter to fill 3/4 of the molds.
    Fill the steamer with water and bring to a boil.
    Place the filled-in plates stacked over and steam for 10 to 15 mins.
    Once the steaming is done, let it stand for a few minutes before unmoulding.
    Serve with a side dish of your choice.

    Substitutions & Variations

    We can use buttermilk instead of curds as well. So if using buttermilk, you got to adjust the water.
    Add grated coconut and finely chopped coriander leaves for added flavour.
    Temper with curry leaves or mustard along with green chilies to make it spicy.
    If you are looking for more healthier option, add grated carrots as well.

    Equipment

    We need Idli steamer, mixing bowl to make these Idlis.

    Storage

    After making the Idlis, it is better to consume the idlis immediately, or atleast on the same day.
    We can store the batter in the fridge in an airtight container for a day, but it cannot be frozen.
    If you want to store the idlis for more than a day, keep them refrigerated in an airtight container.
    Just before serving, reheat either in a microwave oven or steamer.

    Tips & Important Notes for Making Sago Idli

    These Saggubiyam Idlis are simple and easy to make recipe. Follow these tips to make perfect idlis

    Always use sour curds to soak the sago and rice rava. This way, it gets nicely absorbed and makes it more flavoursome.
    Adding a pinch of baking soda helps in yielding fluffy idlis. This helps if you are not consuming the Idlis right away.
    Normal Idlis take about 15 to 20 mins, however these only require 10 mins. Do not steam for more than 10 mins, else it will get soggy or hard.
    Before unmolding the Idlis, allow it to rest the idlis for 5-7 mins to retain the shape.

    Idli Platter - Javvarisi Idli

    Serving Suggestions

    These Javvarisi Idli tastes best with coconut chutney or tiffin sambar for both breakfast as well as dinner.

    Recipe

    Sabudana Idli
    Print Pin
    5 from 1 vote

    Sabudana Idli | Saggubiyyam Idli | Javvarisi Idli

    Sabudana Idli or Saggubiyyam Idli or Javvarisi Idli is a delicious Idli Variety made with Sago pearls and Idli Rava. This is fermented idli and makes an excellent breakfast.
    Course Breakfast, Dinner
    Cuisine South Indian
    Keyword Saggubiyam Idli, Sago Idli
    By Cook Method Steamed
    Occasion Everyday Meal
    By Diet Healthy Recipes, Vegan
    Dish Type Idli Varieties
    Prep Time 10 minutes
    Cook Time 10 minutes
    Fermentation Time 8 hours
    Total Time 8 hours 20 minutes
    Servings 10 numbers
    Calories 99kcal
    Author Srivalli

    Ingredients

    • 1/4 cup Sago / Sabudana / Javvarisi / Saggubiyyam
    • 1/2 cup Idli Rava / Rice Rava
    • 1 cup Curds / Yogurt
    • 1 cup Water
    • 1/8 teaspoon Baking Soda optional
    • Salt to Taste
    • Cashews as required
    • Cooking Oil to grease idli molds

    Instructions

    • In a mixing bowl, take the sago, and Idli Rava and wash with water.
    • Add curds to the bowl along with 1/2 cup of water. Mix well.
    • Depending on the thickness, you can add a little more if required.
    • Add salt and mix well.
    • Ferment overnight or for at least 8 hours.
    • Mix gently for all the ingredients to get mixed well.
    • If the consistency is too thick, add 1/4 cup of water to adjust the batter consistency.
    • If you want to add baking soda, add it just before steaming.
    • Grease the idli molds, place cashew in the mold and pour the batter to fill 3/4 of the molds.
    • Fill the steamer with water and bring to a boil.
    • Place the filled-in plates stacked over and steam for 10 to 15 mins.
    • Once the steaming is done, let it stand for a few minutes before unmoulding.
    • Serve with a side dish of your choice.

    Nutrition

    Calories: 99kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 12mg | Sodium: 93mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 0.2mg
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    How to make Saggubiyyam Idli

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    Reader Interactions

    Comments

    1. Rajani says

      August 02, 2022 at 7:18 am

      That is such an easy recipe! I was expecting it to be a little more labor intensive to be honest. I have to remember to pick a packet of Sago next time I am at Indian store, would love to give this recipe a try!

      Reply
    2. Rafeeda - The Big Sweet Tooth says

      August 16, 2022 at 11:40 pm

      5 stars
      Another very interesting idli from you... Loving all the interesting idli versions, thanks to you... Now I know another way to use sago when I get it...

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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