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.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
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.
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.
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos