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 ¼ 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.
3. Sago Papad
5. Sago Payasam
Recipe card for making Sago Idli
Sago Idli | Sabudana Idli | Javvarasi Idli
Servings: 4 people
Calories: 130kcal
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.
Print Recipe
Ingredients
- ½ Cup Javvarasi (Sago / Sabudana) 1 Cup - 250ml
- 1 Cup Idli Rava (Rice Rava)
- 2.5 Cups Curd (Plain Yogurt)
- 1 tablespoon Grated Coconut Optional
- ¼ teaspoon Baking Soda
- Salt As Needed
- 1 tablespoon Cashews
- ¼ Cup Coriander Leaves Finely Chopped
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 Green Chili Chopped
- Few Curry leaves
Instructions
- 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 130
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
