Sago Idli | Sabudana Idli | Jevvarasi Idli, a very scrumptious and a different variety of Idli for a wonderful breakfast.Sago Idli are very delicious and very soft. We can serve this sago idli with Sambar or any chutney.
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. We can serve this soft sago idli with Sambar or any chutney. My favourite is serving Sago Idli with Gun Powder(Idli Milagai Podi).
Sago is a starchy substance that is derived from the center of various palm tree species. The pith inside the trunk is taken out and dried to make sago granules or is ground into fine powder. The health benefits of sago include its ability to help in weight gain, control blood pressure, and improve the blood circulation.
Even for our conventional Idli batter, we can add a 1/4 cup of sago that will help the idli to puff up and becomes soft. Sago aids in fermentation by making good bacteria to work well that will inturn helps in fluffy and soft idli.
We can make many different recipes with Sago. A Few recipe with Sago which I do often has been given below.
Sago Idli | Sabudana Idli | Jevvarasi Idli, a very scrumptious and a different variety of Idli for a wonderful breakfast.Sago Idli are very delicious and very soft. We can serve this sago idli with Sambar or any chutney.
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.
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
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
The yummy Sago Idli | Sabudana Idli | Jevvarasi Idli is now ready to serve with Sambar / Chutney / Gun powder.
Video
Notes
We can add Grated Carrots to the batter and make it more healthier
Cook the batter immediately after adding baking soda. If we keep the batter aside for long time, the batter will become so watery
Sago Idli tastes so good with Sagu or Peanut Chutney or just with simple Idli Podi
Nutritional Info
Nutrition Facts
Sago Idli | Sabudana Idli | Javvarasi Idli
Amount Per Serving (2 Idli)
Calories 130Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with Step by Step Pictures:
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.
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 batter along with chopped green chillies, coriander leaves and baking soda and mix well
Grease the idli plates with oil and add roasted cashews and then add 1 full ladle of batter in the plate. Steam cook the sago idlis for 20- 25 mins. Insert a knife to check if its 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
The yummy Sago Idli is now ready to serve with Sambar / Chutney / Gun powder.
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.
Nice Sago Idli …..plz Tell me sago & Yellow gram payassam
sago idli came out very well!
hello maami, Is idli rava is different from upma rava?… which one should i use for this?
Maami, will the idli be sticky? Bcos I made javvarisi upma and my children didn't like it as it was sticky.
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.
mami, what is idli rawa and how to make it?
We can get Idli rawa in all departmental stores. we can also make it in home by grinding parboiled rice to rawa consistency
Would the idlis turn out very sour as we are keeping the sago/idli rava mixed with the curds overnight!?
Excellent
Thank You
Is it a must to add Baking soda what can i substitute for Baking soda.
Since the batter is instant and has no fermentation we need to add either baking soda or Eno salt so that the idli get puffy and soft