I make Sago recipes / Sabudana recipes (Javvarisi in Tamil) very rarely in my kitchen as my family is not fond of it. Even If I make it, I usually make javvarisi upma or add it while making Kushboo idli. Recently I came across this Instant sago idli recipe. I used white, big sago in this recipe. So I soaked it for nearly 5 hours to make this idli.

Unlike our regular idli recipe, this idli batter doesn’t need overnight fermentation. You can make idli instantly as soon as you make the batter. If you have pre soaked sabudana in hand, this sabudana idli can be prepared under 10 minutes. Though its my first attempt, It came out so well. You can use Nylon javvarisi instead of big ones.

I served it with Karnataka style Kempu chutney / Red coconut chutney by following the recipe from Sudha’s kitchen YouTube channel. Surprisingly Raksha and Sendhil loved it very much. Friends, do try this instant sabudana idli / Javvarisi idli at home and enjoy !

Sabudana idli recipe / Sago idli / Javvarisi idli recipe

Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe

Cuisine: Indian

Category: Main course

Serves: 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Sabudana – 1 cup (white, round)
Sooji /Rava – 1.5 cups
Curd – 1.5 cups
Baking soda OR ENO – 1/2 tsp
Water – 1/2 cup
Salt – as needed
Dill leaves or coriander leaves – 1/4 cup

Karnataka Red chutney / Kempu chutney

Grated coconut – 1/3 cup
Roasted gram dal – 1/2 cup
Soaked red chilli – 2 to 4 (Use byadgi chilli for bright red color)
Tamarind – small piece
Garlic – 5
Ginger – small piece
Curry leaves – 5
Cumin seeds- 1/4 tsp
Salt & water – as needed

To temper the chutney

Cooking oil – 2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few

HOW TO MAKE SABUDANA IDLI

Wash and soak sabudana / sago in enough water for 4 hours.
Mash it well and add rava, curd, salt, chopped coriander leaves and water.
Mix well. Lastly add baking soda or ENO. Mix well and rest for 10 minutes.
Fill the idli mould with batter.
Boil water in idli pot. Steam idli for 20 minutes.
Remove the idli plate and rest for 5 minutes.
Remove the idli and serve with chutney.

METHOD – STEP BY STEP PICTURES

Wash and soak sabudana/ sago in enough water for 4 hours. Mash it.

Add the rava / Sooji, curd, salt, chopped coriander leaves and water. Mix well. Lastly add baking soda or ENO and mix well. Rest the batter for 10 minutes.