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    Home » Recipes » breakfast » Sago Idli | Sabudana Idli | Javvarisi Idli

    Sago Idli | Sabudana Idli | Javvarisi Idli

    Posted on Mar 18, 2017 · Last Updated on Jan 21, 2022 by sharmila kingsly

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     Idli is one of our staple breakfast recipe in south India. Karnataka Cuisine has so many variations in its food. I have tried one delicious and interesting Idli recipe which is very famous in Karnataka. Instead of trying the same way let’s give an interesting twist to the regular idli with Sabudana/Sago.

    Similar Recipes:
     
    • Chilli Idli
    • Mini Idli
    • Ragi Idli

    Step by step Method with pictures:

     
     
    1. Take the Sago in a bowl, always use small nylon variety. If not in a blender pulse the Sago in a blender once or twice. Along with the Sago add in Idli Rava.

    2. Add in water and Thick curd. Mix well and then add salt. Cover the vessel with a lid and allow it to ferment overnight.

     

    3. The next morning the batter would have set and become thick, So add in the required water and bring it to Idli batter consistency. In a pan add in the Oil and then the ingredients mentioned under the To Temper section.

     

    4. Now pour the prepared tadka to the Idli batter and then add in grated carrot and Baking Soda mix everything well.

     

    5. Grease an Idli plate with oil and pour the batter and then steam cook for about 10-12 mins are until the Idli’s are completely cooked. 

     
    Enjoy your Idli with Chutney and Sambar along with a hot cup of filter Coffee.

    Sago Idli
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    Sago Idli | Sabudana Idli | Javvarisi Idli

    Sago idli or Javvarisi or Sabudana Idli is a famous idli variety from Karnataka. It is a staple breakfast served with chutney and sambar.
    Prep Time10 mins
    Cook Time10 mins
    Resting time8 hrs
    Total Time8 hrs 20 mins
    Course: Breakfast
    Cuisine: karnataka
    Servings: 4
    Calories:
    Author: sharmila kingsly
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    Ingredients

    • Sago/Sabudana – ¾ cup
    • Thick Curd/Yogurt – 1 ½ cup or 1 cup thick curd and ½ cup sour curd
    • Idli Rava – 1 cup
    • Eno Salt/Baking soda – ¼ tsp
    • Water – 1 to 1½ approximately
    • Grated Carrot – ¼ cup
    • Coriander Leaves to garnish
    • Salt as needed

    To Temper:

    • Oil – 1 tbsp
    • Mustard Seeds – 1 tsp
    • Curry Leaves a generous spring
    • Grated Ginger – 1 tsp
    • Finely chopped green chilli – 1 tsp
    • Cashew nuts – 5 nos

    Instructions 

    • Take the Sago in a bowl, always use small nylon variety. If not in a blender pulse the Sago in a blender once or twice. Along with the Sago add in Idli Rava.
    • Add in water and Thick curd. Mix well and then add salt. Cover the vessel with a lid and allow it to ferment overnight.
    • The next morning the batter would have set and become thick, So add in the required water and bring it to Idli batter consistency. In a pan add in the Oil and then the ingredients mentioned under To Temper section.
    • Now pour the prepared tadka to the Idli batter and then add in grated carrot and Baking Soda mix everything well.
    • Grease an Idli plate with oil and pour the batter and then steam cook for about 10-12 mins are until the Idli’s are completely cooked.

    Notes

    Tastes best when served hot.
    It pairs well with Chutney or Sambar.
    The Idli might look sticky immediately after cooking, So wait for some time and then demould from the Idli pan.
    Keyword Javvarisi Idli, Sabudana Idli, Sago Idli
    Tried this recipe?Mention @happietrio or tag #happietrio
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