Sabudana Idly/Sago Idly/Javvarisi Idly with rice/Fermentation method/Tapioca pearls Idly Recipe

Sabudana Idly – Soft Idly made from sabudana or tapioca pearls, idly rice and urad dal. This method is fermentation method.

The recipe of sabudana Idly gives nice soft Idlies with a mild sweet taste coming from the sabudana pearls. The method of making these Idlies is the traditional method, where everything is soaked, grinded and fermented.

Which sago can be used to make Idly?

Should not use the large variety of sabudana, these idly can be made slightly rough and thick. The thick ones are soft and the thin ones have softness as well as crispness in them. So try to used thick one for idly and the thin ones for dosa which will help dosa crisp.

Why sago Idly ?

Sago Idly are the healthiest idli. It has a significant advantage to bone and muscles as it is rich in vitamin d. It is good for hypertension patients as it lowers the blood pressure. Furthermore, it is good source of carbohydrates, hence it helps to increase weight and improves the digestion. Therefore, dishes of sabudana/sago are served during fasting and other religious events in India.

You try dosa with the same batter too.

Check some of my other recipes here:

Sabudana Idly/Sago Idly/Sabudana Idly with rice/Fermentation method/Tapioca pearls Idly Recipe

Sago Idlis are the healthiest idli. It has a significant advantage to bone and muscles as it is rich in vitamin d. It is good for hypertension patients as it lowers the blood pressure.

Prep Time : 5 mins Cooking Time : 10 mins
Soaking Time : 5-6 hours Cuisine : South Indian


Ingredients:
Sago/Sabudana : 1 cup
Idly rice : 2 cups
whole urad dal : 1/2 cup
Fenugreek/Methi seeds : 1/2 tsp
Salt to taste

Method :
1. Wash and soak urad with methi seeds, sabudana and idly rice separately for 5-6 hours
2. Then grind urad dal, sago with methi seeds to smooth and fluffy. can grind in mixie either in grinder.
3. And grind rice separately to smooth paste. Transfer all to a bowl, add in salt. Mix well making sure everything is combined well. Now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
4. Mix slightly without disturbing the air pockets.
5. Then scoop the batter into idli moulds greased with oil.
5. Steam it for 10-12 minx on medium heat. Serve hot sago idlies with your fav chutneys.

Pictorials:

  1. Firstly, wash and soak idly rice, sago, and urad dal with methi seeds for 5-6 hours in clean water. Then grind urad dal, sago with methi seeds to smooth and fluffy. can grind in mixie either in grinder. And grind rice separately to smooth paste.

2. Transfer grind batter to a bowl, add in salt. Mix well making sure everything is combined well. Now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.

3. See the pic, batter has fermented and it doubles. Now mix slightly without disturbing the air pockets. Then scoop the batter into idli moulds greased with oil. Steam it for 10-12 minx on medium heat.

Serve hot sago idlies with your fav chutneys.

2 Comments Add yours

  1. Idlis look fluffy and delicious! Interesting recipe!

    Liked by 1 person

    1. deepa says:

      Thank you pooja

      Liked by 1 person

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