Sabudana Idli | Moode Idli | Kotte Kadubu | Sabakki Idli | Sago Idli | Javvarisi Idli | Saggubiyyam Idli | Sabudana Rava Idli - One batter, filled and steamed 3 ways !!!!!
Sabudana Idli is easy to make, soft and spongy, filling and delicious recipe for fasting, upvas, and vrat days.
Nothing can beat the taste of hot idli with some chutney. Agree?
What is Idli?
Idli or Idly is a popular steamed savory cake or traditional breakfast recipe from South India and Srilanka prepared mainly using rice and urad dal. Idlis are steamed in stainless steel or aluminum molds that fit into a steamer.
Sabudana Idli is a new variation to the traditional recipe mainly prepared during fast or upvas when you have to skip eating rice.
What is Moode?
Moode is idli batter steamed in screw pine leaves (kewra), a popular janmahastami delicacy in Mangalore and Udupi region. Cylindrical molds are weaved from screw pine leaves, and the batter is added to it and steamed. Definitely, the taste is different from idli as you get the additional aroma and flavor from these leaves.
What is Kotte?
Kotte or Kotte Kadubu or Hittu is another way of steaming idli batter in jackfruit leaves and one of the most popular recipes from Coastal Karnataka (Udupi, Mangalore) prepared for almost all occasions and festivals like Janmashtami, Ganesh Chaturthi, etc. Four jackfruit leaves of equal sizes are weaved to form a cup or mold to which idli batter is added and steamed. The taste of kotte or kadubu is different from traditional idli as you get the additional taste of the jackfruit leaves.
WHich is better? Idli, kotte moode?
This sabudana idli turns out just fantastic in all the above ways of steaming. Now, if you ask me which way I prefer, read below to know my answer and the reasons behind it!!
Jackfruit leaves are easily available at my home as we have jackfruit trees, and it is easy to turn the leaves into a mold, and most importantly, one can avoid the chore of cleaning idli molds 🙂 When you have a big family or are hosting or entertaining a large crowd, I recommend preparing kotte instead of idlis provided that jackfruit leaves are available in your town. The leaves can be easily composted for use in your home garden or used as feed for cattle.
Having said that, in the USA, when I have no access to kotte or moode molds, I always end up steaming idlis 🙂 The best part is, idli mold stands and steamers are easily available worldwide. If you don't want to invest in an idli stand or steamer but still want to get the taste of idli you can pour the idli batter in a small bowl or a 6 inch or 9-inch cake pan and steam just like dhokla. The advantage of using a pan is that instead of cleaning multiple idli molds you have to clean only one utensil 🙂
Moode is like a festive treat. It is difficult to find screw pine leaves, and cleaning them and weaving them into cylindrical molds that do not leak when the batter is added is challenging. During festivals like Ashtami and Ganesh Chaturthi, these molds are readily available in local markets in Mangalore and Udupi region. If you are in Coastal Karnataka during this season, I recommend you should try this out. Also, there are select locations in Mangalore and Udupi where moode molds are available throughout the year. If you want to try moode, they are also available in all local restaurants in Mangalore and Udupi.
This time, I have just steamed idli, kotte (khotte or khotto), moode. I will soon share how these are weaved too. Stay tuned.
Coming back to Sabudana Idli,
I had only heard about sabudana idli but had never tried them until I had it in my in-laws' house. They had tried it at the Galli Kitchen in Bangalore.
The recipe for idli batter is super simple. You need three ingredients to prepare sabudana idli - sabudana, sooji (semolina), and yogurt/curd in equal proportions. Don't forget to add some salt to taste.
Ingredients for Sabudana Idli | Sabakki Idli | Sabudana Rava Idli with chutney
For Idli batter:
2 cups Sabudana or Sago or Tapioca Pearls
2 cups Sooji rava or Semolina
2 cups Yogurt or Curd or Dahi
Salt, to taste
Chutney for Idli:
1 cup Grated coconut
5 Dry red chilies
1 teaspoon Coriander seeds
Pinch of Asafoetida or Hing
Salt, to taste
Water, as needed
How to make Sabudana Idli or Sabakki Idli or Sabudana Moode or Sabudana Khotte and Chutney for idli
Step I (Prepare Idli Batter)
- Wash and soak sabudana in water for 4 to 6 hours. I generally soak it overnight.
- Next morning drain the water from sabudana, and to this, add sooji rava or semolina, curd, salt, and mix well. Note that I have not added any water. I got the right consistency just by adding yogurt (dahi). The batter should be thick like the regular idli batter. You can check my video on sabudana idli for a better idea about batter consistency.
- Cover and keep this batter aside for 2 hours.
Step II (Steaming Idlis, Kotte Kadubu, Moode)
- Depending on the steamer or cooker or instant pot you will use, add water to it. We are steaming idli for around 15 to 20 minutes, so make sure you add enough water to the steamer.
- Place steel ring or rack, cover the steamer, and bring the water to a rolling boil.
- Grease all the idli molds with oil. You do not have to grease khotto or moode molds before adding the batter.
- Depending on the size of molds, fill ¾ of each mold with the batter.
- Arrange it on the steamer and steam it for 15 to 20 minutes. To check if it idlis or khotte are done, insert the back of a spoon at the center. It should come out clean. The cooking time may vary slightly depending on the flame's intensity and the thickness of the idlis. Switch off the flame.
- Open the lid slightly to allow the steam to escape. Let this sit for 5 to 10 minutes.
- Run the back of a spoon around the edges of the idli mold. Remove the idli and transfer it to the plate. You can remove the weaving sticks/thorns from moode and kotte and peel the leaves off to extract steamed sabudana dumplings. You can check my video for the same.
- Serve it with red chutney given below.
Step III (Prepare Red Chutney)
- In a mixie or blender jar, add grated coconut, red chilies (adjust to taste), coriander seeds, hing, and salt along with ½ to 1 cup of water for the desired consistency and grind to a smooth paste.
- Transfer it to a bowl. Serve it along with idli as needed.
- When not in use, keep the chutney in the refrigerator for it to remain fresh.
Tips to prepare the best sabudana idlis:
- In our hometown and community, we are allowed to eat semolina or sooji rava on fasting days. You can also substitute semolina with varai ( barnyard millet or sama ke chawal)
- If the batter is too thick, adjust the consistency by adding water and if it becomes too thin, adjust by adding a little more sooji or semolina.
Steaming idli, kotte, moodo on Instant Pot:
- Pour 2 to 3 cups of water in the steel insert of your Instant Pot (IP). Place a trivet or ring.
- Use saute mode, let water get heated up, and start boiling.
- Grease idli molds with oil. You do not have to grease khotte or moode.
- Arrange kotte, moode, and idli molds in your IP.
- Close the instant pot lid. Switch to steam mode. Steam for 15 to 20 minutes in venting mode. The timer does not work on venting mode, and instant pot will not beep here, so set an external timer.
- After the cooking time is done, let this sit for 5 minutes before removing it from the IP. Insert a toothpick, and it should come out clean at this point. If not, steam for another 2 to 3 minutes.
Can I make Instant Sabudana Idli?
Yes, you can prepare Instant Sabudana Idlis. To make instant idli, add ¼ teaspoon of baking soda or ½ teaspoon of ENO fruit salt to the batter and steam idlis immediately. In the recipe given here, I have rested the sabudana idli batter for 2 hours to allow the flavors to combine. The 2 hour resting time also allows the sooji and sabudana to soak up any excess moisture.
IF YOU LOVE INDIAN FOOD AND RECIPES YOU CAN ALSO CHECK SOME OF THE POPULAR INDIAN RECIPES ON MY BLOG
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- DIWALI SWEETS RECIPES
- DIWALI SNACKS RECIPES
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- POPULAR & EASY BURFI RECIPES
Video recipe on how to make sabudana idli or sabakki idli
Detailed Recipe for Sabudana Idli | Kotte Kadubu | Moode | Sabudana Rava Idly
SABUDANA IDLI | SAGO IDLI | SABAKKI IDLI | MOODE IDLI | KOTTE KADUBU | SAGGUBIYYAM IDLI | JAVVARISI IDLI
Ingredients
For Idli :
- 2 cups Sabudana or Sago or Tapioca Pearls
- 2 cups Sooji rava or Semolina
- 2 cups Yogurt or Curd or Dahi
- Salt, to taste
Chutney for Idli
- 1 cup Grated coconut
- 5 Dry red chilies
- 1 teaspoon Coriander seeds
- Pinch of Asafetida or Hing
- Salt, to taste
- Water, as needed
Instructions
Step I (Prepare Idli Batter)
- Wash and soak sabudana in water for 4 to 6 hours. I generally soak it overnight.
- Next morning drain the water from sabudana, and to this, add sooji rava or semolina, curd, salt, and mix well. Note that I have not added any water. I got the right consistency just by adding yogurt (dahi). The batter should be thick like the regular idli batter. You can check my video on sabudana idli for a better idea about batter consistency.
- Cover and keep this batter aside for 2 hours.
Step II (Steaming Idlis, Kotte Kadubu, Moode)
- Depending on the steamer or cooker or instant pot you will use, add water to it. We are steaming idli for around 15 to 20 minutes, so make sure you add enough water to the steamer.
- Place steel ring or rack, cover the steamer, and bring the water to a rolling boil.
- Grease all the idli molds with oil. You do not have to grease khotto or moode molds before adding the batter.
- Depending on the size of molds, fill ¾ of each mold with the batter.
- Arrange it on the steamer and steam it for 15 to 20 minutes. To check if it idlis or khotte are done, insert the back of a spoon at the center. It should come out clean. The cooking time may vary slightly depending on the flame’s intensity and the thickness of the idlis. Switch off the flame.
- Open the lid slightly to allow the steam to escape. Let this sit for 5 to 10 minutes.
- Run the back of a spoon around the edges of the idli mold. Remove the idli and transfer it to the plate. You can remove the weaving sticks/thorns from moode and kotte and peel the leaves off to extract steamed sabudana dumplings. You can check my video for the same.
- Sabudana Idlis are now ready. Serve them with red chutney given below.
Step III (Prepare Red Chutney)
- In a mixie or blender jar, add grated coconut, red chilies (adjust to taste), coriander seeds, hing, and salt along with ½ to 1 cup of water for the desired consistency and grind to a smooth paste.
- Transfer it to a bowl. Serve it along with idli as needed.
- When not in use, keep the chutney in the refrigerator for it to remain fresh.
STEAMING IDLI, KOTTE, MOODO ON INSTANT POT:
- Pour 2 to 3 cups of water in the steel insert of your Instant Pot (IP). Place a trivet or ring.
- Use saute mode, let water get heated up, and start boiling.
- Grease idli molds with oil. You do not have to grease khotte or moode.
- Arrange kotte, moode, and idli molds in your IP.
- Close the instant pot lid. Switch to steam mode. Steam for 15 to 20 minutes in venting mode. The timer does not work on venting mode, and instant pot will not beep here, so set an external timer.
- After the cooking time is done, let this sit for 5 minutes before removing it from the IP. Insert a toothpick, and it should come out clean at this point. If not, steam for another 2 to 3 minutes.
Notes
- In our hometown and community, we are allowed to eat semolina or sooji rava on fasting days. You can also substitute semolina with varai (barnyard millet or sama ke chawal)
- If the batter is too thick, adjust the consistency by adding water and if it becomes too thin, adjust by adding a little more sooji or semolina.
If you like this idli or idly recipe then you may also try some of the best, unique South Indian breakfast recipes
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Heather
I've never heard of this dish before. You've definitely have me curious. I'll have to try it.
Ivan M. Jose
We have similar food items here in the Philippines, made of either rice or cassava. It can be eaten with a sweet dip or paired with a savory dish.
Sara | mshealthesteem
Sabudana idli sounds amazing! I've never tried anything like it and I would absolutely love to! Thank you so much for sharing this delicious food with us. I wish I had access to Jackfruit leaves too!
Kuntala
Sudana idli is one of my favorite dishes to make. It's so easy and mild, but it's so, so good.
MidWife360
Looks so good! Thanks for sharing the recipe.