Sago Idli | Sabudana Idli | Jevvarasi Idli, a very scrumptious and a different variety of Idli for a wonderful breakfast. Whenever I feel bored of preparing the traditional Idli batter, I would go for either Rawa idli, Oats Idli or Sabudana Idli. They are my favourite Idli varieties. Sago Idli are very delicious and very soft. We can serve this sago idli with Sambar or any chutney. My favourite is serving Sago Idli with Gun Powder(Idli Milagai Podi). 

Sago Idli | Sabudana Idli | Jevvarasi Idli
Sago Idli | Sabudana Idli | Jevvarasi Idli

Preparation Time8 hours / overnight
Cooking Time 30mins
Yield15-16 Idlis

Sago Idli | Sabudana Idli | Jevvarasi Idli
Sago Idli | Sabudana Idli | Jevvarasi Idli

Ingredients:

Sago1/2 Cup*
Idli Rawa1 Cup*
Yogurt2.5 Cups*
Grated Coconut1 tablespoon
Baking Soda1/4 teaspoon
SaltTo Taste
Oil1 teaspoon
Mustard Seeds1 teaspoon
Green Chillies2
Cashews8
Chopped Coriander Leaves1 tablespoon

* I used 250 ml capacity cup

Sago Idli | Sabudana Idli | Jevvarasi Idli
Sago Idli | Sabudana Idli | Jevvarasi Idli

Method:
  1. Take a Idli Rawa, Sago in a vessel and add salt to it. Add yoghurt to the sago and idli rawa and mix well. If the yoghurt is very thick, we can add 1.5 cups of thick curd and 1 cup of water and mix the batter well. We need to leave this batter to ferment for 8 hours. Better idea is to leave this batter overnight so that it could be ready the next morning. In the morning, Stir the batter to check if it needs more water.

  2. Adjust the consistency of batter by adding water if needed. Add grated coconut and give a good stir. Heat a pan and oil. When the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add it to the sago idli batter along with chopped green chillies, coriander leaves and baking soda and mix well

  3. Grease the idli plates with oil and add roasted cashews and then add 1 full ladle of sago idli batter in the idli plate. Steam cook the sago idlis for 20- 25 mins. Insert a knife to check if the sago idli is cooked completely. If the knife comes out clean, then the sago idli is cooked properly. Allow the idli plates to cool off for 2 minutes. Then using a wet knife, gently remove the idlis 

  4. The yummy Sago Idli | Sabudana Idli | Jevvarasi Idli is now ready to serve with Sambar / Chutney / Gun powder.
  5. Sago Idli | Sabudana Idli | Jevvarasi Idli
    Sago Idli | Sabudana Idli | Jevvarasi Idli




Post a Comment Blogger

  1. Nice Sago Idli .....plz Tell me sago & Yellow gram payassam

    ReplyDelete
  2. hello maami, Is idli rava is different from upma rava?... which one should i use for this?

    ReplyDelete
  3. Maami, will the idli be sticky? Bcos I made javvarisi upma and my children didn't like it as it was sticky.

    ReplyDelete
    Replies
    1. Hi Manjula, Sago idli takes more time to cook and also once steam cooked, allow it to fully cool off before you remove the idli from mould. Then the idli won't be sticky.

      Delete
  4. mami, what is idli rawa and how to make it?

    ReplyDelete
    Replies
    1. We can get Idli rawa in all departmental stores. we can also make it in home by grinding parboiled rice to rawa consistency

      Delete

 
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