Breakfast, Idli

Sabbakki Idli | Sago Idli | Sabudana Idli

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Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.

Sabbakki Idli or Sago Idli is one of the current “hot selling dishes” at Bangalore’s Darshini hotels these days. Darshini hotels refers to self help restaurants sprinkled across the city, where there may be just buy-stand-eat-on the go faciilities .. On my last visit to the city, I was quite intrigued (should I say, rather shocked) that this new ‘trending idli’ along with “Sabbakki Dose (Sago dosa) had replaced the classic Thatte Idli , Idli-Vada ‘dippu” or Masala Dosa at most outlets. 

Sago / Sabudana / Tapioca pearls are usually reserved for farali food / fasts during Sankashti / Ekadasi / Navratri in the Hindu Customs, like Sabudana Khichdi, Sabudana Thalipeeth, kheer, Sabudana Tikki. This Idli can be made both instant as well as fermented methods and we are glad we chose the latter as it doesn’t require soda / any leavening agent.   Another No Grind Idli we love at home is this Instant Cucumber Idli (yes, you heard that right :-))

Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.
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Other Idli varieties you may like on the blog:

Jowar Idli | Sorghum Idli ~ How to make Jonna Idly
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner. 
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Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.
Basic Idli recipe | South Indian Idli| How to make Soft Idli
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
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Bidadi Thatte Idli
Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
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Thatte Idli is a famous gluten free,vegan breakfast dish from Bidadi (outskirts of Bangalore) where batter is steamed in leaf lined flat plates which gives its characteristic shape and softness
Ragi Idli | Finger Millet Idli using Whole ragi grains
Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
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Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
Red Rice Idli | GF and Vegan | Diabetic friendly recipes
Red Rice Idli are steamed idlis made with unpolished red rice, whole black gram and salt. Low in GI and high in , these are perfect for diabetics and weight watchers
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Pepper Idli | Milagu Idly
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar
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Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar

Tips and tricks to make the best Sabbakki Idli / Sago Idli

  1. Soak for minimum 8-12 hours or overnight 
  2. Do not over mix while making the batter. 
  3. Idli Rava is used here, not Sooji (cracked durum wheat / Semolina). You can use Homemade or store bought Idli Rava (cracked Rice semolina) . Click here to learn how to make Homemade Idli Rava
  4. Lightly sour curds is best used. Use thick curds or slightly beaten, not buttermilk as the batter becomes watery. 
  5. If making this Idli for vrat, skip mustard seeds or anything else you don’t use for vrat recipes. This list of restricted foods varies from family to family
  6. Usage of soda is optional, but as the batter was naturally fermented, I didn’t use it at all
  7. Tempering is also optional, but it added to the taste greatly
  8. Skip the chillies if making for the kids
  9. Coconut adds softeness to the idli, make sure not to skip it.  
  10. Once the idlis are steamed, run a dry spoon / knife to de mould after it cools for 3-4 mins else the idlis turn soggy and mushy.  
How to make homemade Idli Rava | Homemade Idli Rava | Cream of Rice
This Rava is different from Sooji / Semolina and is used to make soft Idlis / Koxhukattai / Pongal etc..
Check out this recipe

Let’s get to the sabbakki Idli / Sago Idli recipe.

Prep time – 10 mins, Soak time – 8 hours (or overnight) , Cook time – 12 mins ;

Cuisine – South Indian ; Course – Breakfast / Brunch / Light Dinner ; Makes – 12 Idli (medium sized) 

Serving suggestions : Any chutney / Sambhar / Molagapudi

Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.Pin

Ingredients to make Sabudana Idli

  • 1 cup Tapioca (Sago / Sabudana)
  • 2 cups Idli rava (I used Homemade)
  • 2 cups Sour curds (use plant based curd for Vegan)
  • 1 tsp salt
  • 3 TBSP coconut (fresh / frozen)
  • 1 tsp oil (to grease) 
  • 1 tsp Coriander leaves (chopped) 
  • 1 tsp Green chillies (chopped, optional)

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Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.Pin

Tempering:

  • 1 tsp oil
  • 1/2 tsp mustard seeds (rai)
  • 1 tsp Bengal gram (channa dal)
  • 1 tsp split black gram (Urad dal)
  • 1/2 tsp Asafoetida (hing, skip for GF)
Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.Pin

How to make Sabudana Idli

  1. In a large bowl, mix the tapioca, idli rava and 1.5 cups of curd and mix well. 
  2. Once all the ingredients are mixed well, cover and soak for 8 hours or overnight.
  3. In the morning, slightly mash up the batter, adding the rest of the 1/2 cup curd with 2-3 tsp water
  4. Make the tempering with the oil. Mustard seeds and dal till the dals turn golden brown
  5. Add this tempering to the batter and mix lightly
  6. Then add the chopped green chillies, coconut, coriander and mix lightly
  7. The batter should be thick at the same time with a dropping consistency (see video for the right texture)
  8. Spoon the batter into greased idli moulds, filling them 90% (as they expand a bit upon steaming).
  9. Steam them for 10-12 mins or until a skewer comes clean (or use wet hands to check the Idli – if they dont stick, the idlis are done)
  10. Turn off the flame now, wait for 4-5 mins to de-mould
  11. Serve warm with any spicy chutney / sambhar
Easy Sabudana Idli | No Soda, No Eno, No Grind| Soft Sago Idli #sizzlingtastebuds  #breakfastrecipe

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Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.Pin

Sabbakki Idli | Sago Idli | Sabudana Idli

Kalyani
Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.
5 from 11 votes
Prep Time 15 minutes
Cook Time 12 minutes
Soaking time 10 hours
Total Time 10 hours 27 minutes
Course Breakfast, Tiffins
Cuisine South Indian
Servings 12 servings

Ingredients
  

  • 1 cup Tapioca Sago / Sabudana
  • 2 cups Idli rava I used Homemade
  • 2 cups Sour curds use plant based curd for Vegan
  • 1 tsp salt
  • 3 TBSP coconut
  • 1 tsp oil to grease
  • 1 tsp Coriander leaves chopped
  • 1 tsp Green chillies chopped, optional

Tempering:

  • 1 tsp oil any neutral oil
  • 1/2 tsp mustard seeds rai
  • 1 tsp Bengal gram channa dal
  • 1 tsp split black gram Urad dal
  • 1/2 tsp Asafoetida hing, skip for GF

Instructions
 

  • In a large bowl, mix the tapioca, idli rava and 1.5 cups of curd and mix well.
  • Once all the ingredients are mixed well, cover and soak for 8 hours or overnight.
  • In the morning, slightly mash up the batter, adding the rest of the 1/2 cup curd with 2-3 tsp water
  • Make the tempering with the oil. Mustard seeds and dal till the dals turn golden brown
  • Add this tempering to the batter and mix lightly
  • Then add the chopped green chillies, coconut, coriander and mix lightly
  • The batter should be thick at the same time with a dropping consistency (see video for the right texture)
  • Spoon the batter into greased idli moulds, filling them 90% (as they expand a bit upon steaming)
  • Steam them for 10-12 mins or until a skewer comes clean (or use wet hands to check the Idli – if they dont stick, the idlis are done)
  • Turn off the flame now, wait for 4-5 mins to de-mould
  • Serve warm with any spicy chutney / sambhar

Video

Easy Sabudana Idli | No Soda, No Eno, No Grind| Soft Sago Idli #sizzlingtastebuds  #breakfastrecipe

Notes

Tips and tricks to make the best Sabbakki Idli / Sago Idli
  1. Soak for minimum 8-12 hours or overnight 
  2. Do not over mix while making the batter. 
  3. Lightly sour curds is best used. Use thick curds or slightly beaten, not buttermilk as the batter becomes watery. 
  4. If making this Idli for vrat, skip mustard seeds or anything else you don’t use for vrat recipes. This list of restricted foods varies from family to family, so proceed accordingly.
  5. Usage of soda is optional, but as the batter was naturally fermented, I didn’t use it at all
  6. Tempering is also optional, but it added to the taste greatly
  7. Skip the chillies if making for the kids
  8. Coconut adds softeness to the idli, make sure not to skip it.  
  9. Once the idlis are steamed, run a dry spoon / knife to demould after it cools for 3-4 mins else the idlis turn soggy and mushy
Keyword Basic Idly Recipe, How to make Soft Idli, Idli Recipe, Idli varieties, Sabbakki Idli, Sabudana Idli, Sabudana Idly, Sago Idli
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22 Comments

  1. Priya Iyer

    5 stars
    Beautiful fluffy idlis, Kalyani! The sabudana idlis look absolutely delicious and filling.

    My mom makes these, but I have never tried my hands at them. You’re tempting me to make them soon!

  2. Jayashree T Rao

    5 stars
    I make this one and they come out so good. Thanks for reminding me, it has been sometime. Will make it soon again.

  3. Sujata Roy

    5 stars
    Never tasted sabudana idli. Adding sabudana in semolina batter definitely changes the texture and taste. Idli looks absolutely delicious. I would love to try it sometime.

  4. Seema Sriram

    5 stars
    There are idli recipe that literally I live on during winters here. The ease of making this sabudana idly puts it on top of the list.

  5. Preethicuisine

    5 stars
    Sabakki idli looks so soft and fluffy. We love sabakki idli at home . Have fond memories of these idlis growing up.

  6. 5 stars
    Never tried sabudana idli before and that too without dal. I was curious to try and glad I did. I liked the fact that it does not require any pre-soaking. Batter fermented/soaked well and idli came out soft and fluffy.

  7. Sandhya Ramakrishnan

    5 stars
    I love sago in anything and everything. This is such a wonderful idli recipe to make for quick breakfast and also dinner in our case. Also thanks for the recipe to make idli rava at home.

  8. 5 stars
    The pictures have come out so good Kalyani…these quick to make idlis are such a boon…will surely make this..thanks for sharing..

  9. Srividhya Manikandan

    5 stars
    Love this idea of no grind idli. Idli looks so soft and fluffy. Very tempting with those sides. Nicely done.

  10. 5 stars
    Such a tasty breakfast! Anything with sago is my daughter’s favorite and I am making this for tomorrow’s breakfast.

5 from 11 votes

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