Sabudana Idli

also called Sago Idli · Sabbakki Idli (Karnataka) · Javvarisi Idli (Tamil)

A no-grind, no-ferment idli made from soaked tapioca pearls - vrat-friendly and forgiving on the cook.

Pan-Indian - fasting / vrat staple

Image: AI generated · Unverified

A no-grind, no-ferment idli made with soaked tapioca pearls (sabudana). Forgiving on the cook - no wet grinder, no overnight wait - and a popular choice for Indian fasting periods (vrat) when grains are avoided.

For a strict vrat preparation, swap the semolina for sama ke chawal (barnyard millet). The texture is dense, chewy and lightly translucent - closer to a steamed pudding than to a feathery idli, but unmistakably idli-shaped.

The Recipe

Yield · ~12 servings

Effort profile

Soak4–6 hours / overnight

Ferment2-hour rest only

Steam15–20 minutes

Steps6

Each axis is scaled against the longest example in the archive.

Ingredients

Batter (equal volumes)

2 cups sabudana (sago / tapioca pearls)
2 cups sooji rava (or sama ke chawal / barnyard millet for vrat fasts)
2 cups yogurt
Salt to taste

Quick red chutney

1 cup grated coconut
5 dry red chillies
1 tsp coriander seeds
Pinch of asafoetida
½–1 cup water
Salt to taste

Method

1.
Wash and soak sabudana overnight (or 4–6 hours).
2.
Drain. Mix the soaked sabudana with rava, yogurt and salt.
3.
Cover and rest 2 hours.
4.
Grease moulds; fill ¾-full with batter. Steam 15–20 minutes until a spoon inserted is clean.
5.
Rest 5–10 minutes before unmoulding.
6.
Blend the chutney ingredients smooth and serve alongside.

Serve with

quick coconut–red chilli chutneysweet curdmango pickle

Notes

No baking soda, rice, urad dal or grinding required. For Navratri / Ekadashi / Karwa Chauth, swap the rava for *sama ke chawal* (barnyard millet). Goes by names like Sabbakki Idli (Karnataka) or Javvarisi Idli (Tamil).

Adapted from cookwithkushi.com.