Sabudana Idli with Red Chutney

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.

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.

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.

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.

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.

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.

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

Recipe card

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.

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