Sabudana Idlis

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Sabudana is nothing but sago, an extract from the tree and processed into pearls which is of immense use . We use it in the preparation of sabudana fritters, papads, kichadi, sweet pudding and also idlis. I was really surprised when one of my friends mentioned this recipe but when prepared it turned out really good. It can even be a fasting dish for Shivrathri and Sankashti. Here it is.

What you need to have

1. Sagu/Sabudana – 1 cup

2. Bombay Sujee – 1 cup

3. Curds/Yoghurt – 2 and 1/2 cups

4. Water – 1/2 cup

26-2-2009-093 Ingredients of Sabudana Idlies

Ingredients of Seasoning:

1. Mustard seeds – 1Teaspoon

2. Bengal gram Dal – 1 Teaspoon

3. Cashews – 2 Tablespoon

4. Kishmish – 2 Tablespoon

5. Grated Carrots – 2 Tablespoon

6. Chopped Green chillies – 1 Teaspoon(Less spicy)

26-2-2009-095 Ingredients of Seasoning

Ingredients of Toppings:

1. Chopped coriander leaves – a handful

2. Green peas – 1/4 cup

3. Fresh grated coconut – 1/2 cup

4. Cooking soda – 1/4 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Salt – to taste

26-2-2009-099 Ingredients of Toppings

What you do with what you have:

1. Place a wide bottomed bowl on medium flame and dry roast Bombay suji till you get a pleasant aroma like you roast for upma. Transfer it to another bowl and keep aside.

2. Warm up sago on medium flame in the same bowl and allow it to cool. Powder it to a coarse consistency in the mixer.

3. Wash, peal and grate carrots, coconut, chop coriander leaves fine, green chillies and keep it aside separately as shown in the image above.

4. Place a wide bottomed bowl with 5-6 teaspoons of cooking oil in it. When heated, add mustard seeds to it. Simultaneously add bengal gram dal as well. When fried add chopped green chillies, cashews, kishmish to it and fry for a minute.

5. Add grated carrot and keep stiring till it crimples .   Now add roasted  Bombay suji  from step-1 to it and  switch off the flame.   On  Cooling,  add powdered sago to it from step 2 and the homogenous mixture is here below. Transfer it into a broad bowl

26-2-2009-096 Homogenous Sago idli mixture

6. In the blender bowl just run the curds with cooking soda so that it turns into liquid . Add it to the homogeneous idli mix with required quantity of water. Add salt to taste, grated coconut, coriander leaves, cumin seeds, green peas from step-3. Ready to steam idli mix is as shown in the image below.

26-2-2009-100 Ready to steam Sago idli mix

7. Grease the idli molds and pour the idli batter in it. Place cooker on medium flame and when the water starts boiling place the idli stand and steam it for about 20-25 minutes.

26-2-2009-103 Sabudana idli with coconut chutney

Allow it to just cool for 3-4 minutes. Serve with any chutney of your choice.

Number of Idlis: 24

How long it takes: 45 minutes


18 thoughts on “Sabudana Idlis

    Asha said:
    April 16, 2009 at 4:06 pm

    Gorgeous. After LG posted this recipe few weeks ago, I made them and they were so delicious. Looks perfect girl, good job! 🙂

    Trupti said:
    April 16, 2009 at 8:47 pm

    lovely idlis to me ..looks delicious..bookmarked it.Thanks for sharing

    Supriya said:
    April 17, 2009 at 12:38 am

    Love your different kinds of idlis.. Idlis looks delicious!

    suparna said:
    April 17, 2009 at 6:02 am

    Hi P,
    Wonderful explanation for the wonderful healthy idli…love it with coriander chutney yummmm..mouth watering 🙂 nice neat snaps.

    vivnidhi said:
    April 17, 2009 at 10:16 am

    WOW! One recipe that I had never heard of. I will try it sometime and let you know.

    prathibalrao responded:
    April 17, 2009 at 12:08 pm

    Hi Asha, Suparna, Trupti, Supriya

    Thanx a lot for ur comments.

    prathibalrao responded:
    April 17, 2009 at 12:09 pm

    Hi Vivnidhi,

    Please try out the other recipes on the blog and also pass on the link to ur friends .

    Sharmila said:
    April 17, 2009 at 12:29 pm

    This is new to me. Good one. 🙂

    prathibalrao responded:
    April 17, 2009 at 1:19 pm

    Hi Sharmila,

    Thanx for ur complementary comments.

    Pavani said:
    April 17, 2009 at 5:45 pm

    Never heard of sabudana idli. New to me.. And there is no need to saok the sago which is even better, no pre-planning. Looks Great.. Thanks for sharing.

    prathibalrao responded:
    April 18, 2009 at 1:18 am

    Hi Pavani,

    One can fry the ingredients and keep it ready at night itself(step-5) and do the rest in the morning.

    ASHA said:
    May 12, 2009 at 1:40 pm

    Hi the recipe looks tasty but one thing i would like to know do u have to ferment this batter or is it instant idlis

    prathibalrao responded:
    May 12, 2009 at 2:56 pm

    Hi Asha,

    Just like the rava idlies upto step-5 you can do it overnight and keep it aside. Mixing of curds (step-6) can be done in the morning. No ned to ferment at all.

    Ramya Kiran said:
    July 26, 2009 at 11:02 am

    Hi, I tried making these idli’s and they came very tasty but they turned out very sticky. I followed just the way you’ve mentioned. Can you help me out with this?

      prathibalrao responded:
      July 26, 2009 at 3:06 pm

      Hi Ramya,

      The reasons for idlies to turn out sticky (1) that the sujee you used is very thin , so water it would hold is comparatively less.(2) The quality of Sabudana is not good. (3) When sujee is not fried properly idlies turn out sticky. (4) Quantity of oil used for seasoning could be less . You get good variety of sabudana only in some reputed shops. When i prepared sabudana kichadi last time it turned out sticky and i bought it from a different shop and tried again which yielded good results. So just check it up. Hope i am clear.

    shruti said:
    September 11, 2009 at 11:03 am

    hi prathiba

    this recipe would surely taste good coz it looks yummy but if i want to make it some ingds in it are nt allowed during fasting. pls tell me where do i make changes in the recipe so that it can be eaten during fast.can u tell me what is horsegram called in hindi or marathi. thanks

      prathibalrao responded:
      September 11, 2009 at 4:23 pm

      Hi Shruti,

      This is purely a dish that can be consumed during fasting. Which ingredient do you feel is unfit for ur fasting??????????? Please lemme know.

    […] We prepare “Sabudana kichadi” for Sankashti. I have put up recipes for sabudana chakli, sabudana idli, previously on this blog. This recipe is a very popular mixture which tastes great and is a real […]

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