Sabudana Idli is an easy breakfast item which involves no grinding or fermentation and can be prepared instantly. This dish is prepared using tapioca pearls, also known as sago and idli suji, which is soaked in curd (yogurt) to prepare the fresh batter.

* Approx. preparation and cooking time: 20 mins
* Soaking time: 4 hours
* Serves 3 persons


I have used Shri Varalakshmi Nylon Sago (Sabudana)



* List of ingredients:
1. Nylon sabudana (Sago) – 1 bowl
2. Idli suji – 1 bowl (use the same bowl for proper measurement)
3. Thick curd – 1 bowl
4. Eno (fruit salt) – 1 sachet
5. Salt – 1 teaspoon

* Method of preparation:
1. Into a large mixing bowl, add 1 bowl each nylon sabudana, idli suji and wash nicely. Then, drain all the water (use a strainer if required).
2. Next, add 1 bowl curd, mix well and soak the sabudana-suji mixture for about 4 hours.
3. After 4 hours, check to see if the soaked mixture is too thick. If so, add little water/curd to make a thick batter (idli batter consistency) and mix well.
4. Now, add 1 teaspoon salt (can vary as per taste and quantity) and mix.
5. Add 1 sachet Eno (fruit salt) and gently stir (do not over mix).
6. Grease the idli mould with ghee or oil and slowly pour the prepared batter into it.
7. Steam on high flame for about 10 minutes and on low flame for around 5 minutes before turning off the heat.
8. Enjoy tasty sabudana idli with fresh coconut chutney or sambhar.

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