Sago Idli
Sago Idli | how to make sago idli
Written by Jayashree
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Sago idli is an easy to make recipe,  ideal to serve for a quick breakfast. It needs no fermentation, thus ready in an hour.

I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It’s needs no grinding; thus a boon for us, to prepare something different on daily basis.

Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

sago idli

sago idli

Ingredients:

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5  cup curd
  • 1 cup water
  • salt to taste
  • 1/4 teaspoon soda
  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 4 cashew broken
  • a few curry leaves

Method:

  1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
  2. Add salt to the batter.
  3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
  4. Pour it over the batter.
  5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
  6. Add soda to the batter, mix well and put a ladle full in each cavity.
  7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
  8. Idlis should be well cooked.
  9. Remove the idlis with round edged spoon after sometime.
  10. Serve with chutney, sambar or sago.

Take a tip:

  • The curds used must be sour.
  • Small sago pearls are usually used for this. But, I have used the regular ones itself.

 

idli batter

idli batter

Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

seasoning

seasoning

Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

put the seasoning

put the seasoning

Put salt to the batter and  add the prepared seasoning.

and the soda

and the soda

Lastly, add a little soda and mix it.

batter into the idli moulds

batter into the idli moulds

Put the batter in the cavity of the idli moulds.

ready to be steamed

ready to be steamed

It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

sago idli

sago idli

Sago idli are ready to serve.

Sago Idli

Sago Idli

You can serve with chutney, sambar or sago.

 

 

 

 

 

Sago Idli

Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 

Course Breakfast
Cuisine Indian
Keyword south indian recipes, steamed cooking, variety of idli
Prep Time 7 hours
Cook Time 18 minutes
Total Time 7 hours 18 minutes
Servings 3 people
Author Jayashree

Ingredients

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5 cup yoghurt (curd)
  • 1 cup water

For seasoning:

  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 5 cashew broken into pieces
  • 2 green chilly cut into pieces
  • few curry leaves tear them into small bits

Other ingredients

  • 1/4 teaspoon baking soda
  • salt to taste
  • water ( to adjust the consistency of batter)

Instructions

  1. Put sago and semolina in a bowl. Wash it and drain the water.

  2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.

  3. Cover it with a lid and keep it to ferment overnight (atleast five hours)

  4. The next day, add salt to it.

  5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.

  6. Pour it over the batter. 

  7. Heat the idly steamer.

  8. Grease the plates if you wish. I usually wash them and use right away.

  9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.

  10. Put a ladle full of batter in each cavity.

  11. Keep it in the idly cooker and steam for twenty minutes on medium flame.

  12. The idly should be well cooked. 

  13. Remove them after sometime. Serve with chutney, sambar or sago.

Recipe Notes

  • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
  • Yoghurt should be sour.
sago idli

sago idli                                                                                                                                                                                                                          If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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19 Comments
  1. Aditinona

    Looks amazing and also quite simple to prepare.. Will surely try one of these days…

    Reply
    • jayashree

      Thankyou Aditinona. Do let me know how it was

      Reply
    • jayashree

      Thankyou Aditinona

      Reply
  2. Giovanna Pierucci

    Voglio provare farli anch’io, mi incuriosisci molto

    Reply
    • jayashree

      Thankyou so much

      Reply
  3. Kacie Morgan

    Gosh, you have taken me back to the time I spent in India last year. I love idli!

    Reply
    • jayashree

      Thankyou so much Kacie. Glad to have you here.

      Reply
      • Batter Up With Sujata

        Never heard of sago idli. I must say its a super healthy recipe. Idli looks so soft spongy and delicious. Loved the use of cashew nuts in tadka. Awesome share.

        Reply
  4. Amna Tariq Shah

    I am not a kitchen person and I live by myself, however I am foody. So I am always searching for tasty, and quick and easy recipes. I guess I just found one. Plus, being from Pakistan, this seems very close to my taste 🙂

    Reply
    • jayashree

      Thankyou. Glad you liked it Amna Tariq Shah

      Reply
    • themadscientistskitchen

      Wow! These idli will be certainly soft n delicious. Love the use of sago here. I will be definitely try out. Thanks.

      Reply
  5. Chaundra

    Looks delightful! I need to give this a try:)

    Reply
    • jayashree

      Thankyou Chaundra

      Reply
  6. Mamta Sharma

    Seems taste and easy to prepare as well , prepared few more dishes of your’s earlier , all are too taste . Thanks for sharing .

    Reply
    • jayashree

      Thankyou so much Mamtha for such a nice comment. You made my day.

      Reply
  7. jhonbrans

    I am really impress with your blog so 3 words for your website, unique information, good selection of topic and quality.

    Reply
  8. Mina Joshi

    Your idlis look perfect. We love idlis but I always worry whether mine will turn out perfect so thanks for your easy to follow recipe.

    Reply
  9. Linsy Patel

    My daughter is a idli lover in our family, she can just grab it and eat it without any thing else, looks perfect from sago. maybe one of this days I can try feeding her this way.

    Reply
  10. Priya Vj

    A new idli recipe i have learnt today. No grind idli batter is always a boon to help us on unplanned days . Lovely post

    Reply

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  1. Chennai Idli | Ever Green Dishes - […] Sago Idli  […]
  2. Buckwheat Idli – Mayuri's Jikoni - […] Sago Idli by Jayashree Trao […]
  3. Sooji Idli | Healthy South Indian Breakfast - THEYELLOWDAAL - […] Sago idli […]

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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