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    Home » Indian Breakfast Recipes

    Sabudana Idli with Red Chutney

    Published: Jul 26, 2021 · Modified: Sep 19, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Sabudana Idli is an easy-to-make, soft, and spongy idli recipe that can be prepared for breakfast or an evening snack. No soda, rice, urad dal, or grinding is required to make these idlis. You can also serve this on fasting and vrat days like Navratri, Ekadashi, etc.

    Check out more interesting sabudana recipes and chutney recipes for idli.

    Sabudana Idli with Red Chutnet (kotte kadubu, Moode) | Indian breakfast and evening snack recipe.

    Sabakki idli

    Sabudana idli is a simple, soft, and spongy South Indian idli recipe. It is prepared for breakfast and sometimes for evening snacks using sago, semolina (suji rava), and yogurt.

    Sabudana is called sabakki, sago, javvarisi, saggubiyyam, and tapioca in different languages, and idli steamed in jackfruit leaves is called Kotte kadubu, and the one steamed in screw pine leaves (kewra) is called moode. So, in short, some simple names for this idli include Moode Idli | Kotte Kadubu | Sabakki Idli | Sago Idli | Javvarisi Idli | Saggubiyyam Idli | Sabudana Rava Idli - One batter, filled and steamed three ways!

    Check out more interesting navratri vrat recipes, Indian fasting, and vrat recipes.

    Sabudana idli (javvarisi, saggubiyyam, sabakki) for fasting, vrat, upvas days.

    Ingredients

    To make sago idli, you need three ingredients in equal portions
    Sabudana: Also known as sago, tapioca pearls, javvarisi or sabakki.
    Sooji: Suji rava or semolina is used here. On fasting and vrat days like Navratri, add varai (sama ke chawal) instead.
    Yogurt: Makes the idli soft.

    For chutney, you will need coconut, red chilies, coriander seeds, hing, and salt.

    Check out the recipe card for the full list of the ingredients

    Step-by-step instructions

    Prepare idli batter

    • Wash and soak sabudana in water for 4 to 6 hours. I generally soak it overnight.
    • The next morning, drain the water from the sabudana. To this, add sooji rava or semolina, curd, and 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. So check for consistency and add water only if needed.
    • Cover and keep this batter aside for 2 hours.
    How to make soft idli without rice?

    Steaming Idlis with idli plate or molds (You can even steam Kotte Kadubu, Moode)

    • Depending on the steamer, cooker, or instant pot you will use, add water to it. We are steaming idli for 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 khotte or moode molds before adding the batter.
    • Depending on the size of the 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.
    • Serve it hot with the red chutney given below.
    How to steam soft idlis?

    Red chutney for idli

    • 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.

    Pro tips

    • 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 it by adding a little more sooji or semolina.
    • When I am in my hometown, I have access to jackfruit leaves basket and moode. If you do not have these simple steam idli in idli molds.
    Soft sabudana idli served with red chutney. Indian breakfast & snack recipe.

    Steaming idli on instant pot

    • Pour 2 to 3 cups of water into the steel insert of your Instant Pot (IP). Place a trivet or ring.
    • Use saute mode, let the water get heated up, and start boiling.
    • Grease idli molds with oil.
    • Arrange dli 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 the 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.
    Sabudana idli (sabakki, sago, javvarisi, saggubiyyam) recipe. Instant no grind, no rice idli.

    Can I make Instant Sabudana Idli?

    Yes, you can prepare Instant Sabudana Idlis. To make instant idli, immediately add ¼ teaspoon of baking soda or ½ teaspoon of ENO fruit salt to the batter and steam idlis. In the recipe, 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.

    More sabudana recipes

    • Sago Drink | Sabudana Rose Milk Sharbat Recipe | Refreshing summer, Eid and Navratri Drink.
      Sago Drink | Sabudana Rose Milk Sharbat Recipe
    • crispy and crunchy non fried sabudana vada. Vrat sabudana appe (paddu, paniyaram, ponganalu).
      Sabudana Appe | Sabudana Vada in Appe Pan - Traditional Fasting Recipe
    • Sabudana Chana Dal Payasam (Kheer) | Senaga Pappu Payasam | Kadalai Paruppu Paysam | Godshe Sweet.
      Sabudana Chana Dal Payasam | Kadalai Paruppu Payasam
    • Sabudana Khichdi - Fluffy, Non Sticky Indian Recipe for breakfast, fasting, vrat, upvas.
      Sabudana Khichdi - Easy Vrat, Fasting Recipe

    Recipe card

    Sabudana idli with red chutney | Soft Instant idli recipe | Indian breakfast & snack.

    Sabudana Idli with Red Chutney | Sabakki Idli

    Kushi
    Sabudana Idli is an easy-to-make, soft, and spongy idli recipe that can be prepared for breakfast or an evening snack. No soda, urad dal, rice or grinding is required to make these idlis. You can also serve this on fasting and vrat days like Navratri, ekadashi, etc.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Snack
    Cuisine Indian
    Servings 12 servings
    Calories 258 kcal

    Equipment

    • Idli Mold, Kotte, Kadubu, Moode Molds

    Ingredients
      

    For Sabudana Idli Batter

    • 2 cups  Sabudana or Sago or Tapioca Pearls
    • 2 cups Sooji rava or Semolina Sama ke chawal (varai) for fasting
    • 2 cups Yogurt or Curd or Dahi
    • Salt, to taste

    Red 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
     

    Prepare Idli Batter

    • Wash and soak sabudana in water for 4 to 6 hours. I generally soak it overnight.
      2 cups  Sabudana or Sago or Tapioca Pearls
    • 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.
      2 cups Sooji rava or Semolina, 2 cups Yogurt or Curd or Dahi, Salt, to taste
    • Cover and keep this batter aside for 2 hours.

    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.
    • Sabudana Idlis are now ready. Serve them with red chutney given below.

    Prepare Red Chutney for Idli

    • 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.
      1 cup Grated coconut, 5 Dry red chilies, 1 teaspoon Coriander seeds, Pinch of Asafetida or Hing, Salt, to taste, Water, as needed
    • Transfer it to a bowl. Serve it along with idli as needed.
    • When not in use, keep the chutney in the refrigerator.

    Steaming idli in 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.
    • Arrange 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.

    Video

    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) for Navratri, ekadashi, karwa chauth etc. 
    • If the batter is too thick, adjust the consistency by adding water, and if it becomes too thin, adjust it by adding a little more sooji or semolina.
    • When I am in my hometown, I have access to jackfruit leaves basket and moode. If you do not have these simple steam idli in idli molds.

    Nutrition

    Calories: 258kcalCarbohydrates: 45gProtein: 8gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 2mgSodium: 51mgPotassium: 200mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 28mgCalcium: 47mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this sabudana idli recipe in July 2021. It has now been modified in Sep 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    More Indian Breakfast Recipes (South & North Indian, Easy & Healthy)

    • Jackfruit dosa recipe with ripe jackfruits (ponsa polo). Indian breakfast and snack recipe idea.
      Jackfruit Dosa Recipe
    • Crispy sprouted wheat dosa with spicy green chutney. Indian breakfast recipe. Dosa without rice.
      Sprouted Wheat Dosa | Godhuma Dosa Recipe
    • Sabudna millet khichdi recipe. Vegetarian, vegan, and gluten-free one-pot meal idea.
      Sabudana Millet Khichdi - One Pot Meal
    • Crispy sabudana millet dosa recipe with spicy green chutney.
      Sabudana Millet Dosa Recipe - 2 Ways

    Reader Interactions

    Comments

    1. Heather

      July 26, 2021 at 9:54 pm

      I've never heard of this dish before. You've definitely have me curious. I'll have to try it.

      Reply
    2. Ivan M. Jose

      July 27, 2021 at 12:17 am

      5 stars
      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.

      Reply
    3. Sara | mshealthesteem

      July 27, 2021 at 12:55 am

      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!

      Reply
    4. Kuntala

      July 27, 2021 at 7:39 am

      5 stars
      Sudana idli is one of my favorite dishes to make. It's so easy and mild, but it's so, so good.

      Reply
    5. MidWife360

      July 27, 2021 at 10:16 am

      Looks so good! Thanks for sharing the recipe.

      Reply
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    5 from 6 votes (1 rating without comment)

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