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 :-))
Other Idli varieties you may like on the blog:
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.
- 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
- 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
- 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 de mould after it cools for 3-4 mins else the idlis turn soggy and mushy.
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
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 teaspoon salt
- 3 tablespoon coconut (fresh / frozen)
- 1 teaspoon oil (to grease)
- 1 teaspoon Coriander leaves (chopped)
- 1 teaspoon Green chillies (chopped, optional)
PIN FOR LATER
Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon Bengal gram (channa dal)
- 1 teaspoon split black gram (Urad dal)
- ½ teaspoon Asafoetida (hing, skip for GF)
How to make Sabudana Idli
- 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 ½ cup curd with 2-3 teaspoon 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
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Sabbakki Idli | Sago Idli | Sabudana Idli
Ingredients
- 1 cup Tapioca Sago / Sabudana
- 2 cups Idli rava I used Homemade
- 2 cups Sour curds use plant based curd for Vegan
- 1 teaspoon salt
- 3 tablespoon coconut
- 1 teaspoon oil to grease
- 1 teaspoon Coriander leaves chopped
- 1 teaspoon Green chillies chopped, optional
Tempering:
- 1 teaspoon oil any neutral oil
- ½ teaspoon mustard seeds rai
- 1 teaspoon Bengal gram channa dal
- 1 teaspoon split black gram Urad dal
- ½ teaspoon 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 ½ cup curd with 2-3 teaspoon 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
- 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
Priya Iyer says
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!
Kalyani says
thanks priya. They sure are fluffy and filling too! Trust you can make this sometime soon
Jayashree T Rao says
I make this one and they come out so good. Thanks for reminding me, it has been sometime. Will make it soon again.
Kalyani says
great to know that, Jayashree.
Sujata Roy says
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.
Kalyani says
yes, thank you Sujata, this doesn't need eno unlike Rava idli. Hope. you can try it soon
Seema Sriram says
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.
Kalyani says
perfect, Seema. hope you can try it soon!
Archana says
Thanks I am off to Bangalore and will eat this amazing idlis and dosa there. As for making at home that will wait till I come back but plan to make some.
Kalyani says
sounds like a plan,Archana
Preethicuisine says
Sabakki idli looks so soft and fluffy. We love sabakki idli at home . Have fond memories of these idlis growing up.
Kalyani says
thanks Preethi. we love this too
Usha says
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.
Kalyani says
That's so good to know, Usha! So glad you tried it and liked it, too!
Sandhya Ramakrishnan says
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.
Kalyani says
Thanks Sandhya. Homemade Idli rava is a game changer, esp for quick recipes like these. do give it a try
Srivalli says
The pictures have come out so good Kalyani...these quick to make idlis are such a boon...will surely make this..thanks for sharing..
Kalyani says
THanks Valli.
Srividhya Manikandan says
Love this idea of no grind idli. Idli looks so soft and fluffy. Very tempting with those sides. Nicely done.
Kalyani says
Thanks. much, Vidhya
Radha says
Such a tasty breakfast! Anything with sago is my daughter's favorite and I am making this for tomorrow's breakfast.
Kalyani says
that's awesome, Radha. Do let me know how you liked it.