Sabbakki Idli | Sago Idli | Sabudana Idli
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.
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
Notes
Tips and tricks to make the best Sabbakki Idli / Sago Idli
- Soak for minimum 8-12 hours or overnight
- Do not over mix while making the batter.
- Lightly sour curds is best used. Use thick curds or slightly beaten, not buttermilk as the batter becomes watery.
- 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.
- Usage of soda is optional, but as the batter was naturally fermented, I didn’t use it at all
- Tempering is also optional, but it added to the taste greatly
- Skip the chillies if making for the kids
- Coconut adds softeness to the idli, make sure not to skip it.
- 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
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