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.
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
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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.
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.
Serving Suggestions
These Javvarisi Idli tastes best with coconut chutney or tiffin sambar for both breakfast as well as dinner.
Recipe
Sabudana Idli | Saggubiyyam Idli | Javvarisi Idli
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
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Rajani says
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!