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sago idli

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


  • 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)


  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.