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Sago Idli recipe

by Jeyashri suresh
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Sago Idli recipe

Sago Idli recipe, Javarisi idli Easy to make no fermentation, no grind Idli recipe. Easy South Indian breakfast recipes.

Idli is the most staple South Indian recipe . We usually make Idli by grinding idli rice and urad dal and ferment it for 8-12 hours. Other than that we make Instant Rava Idli using sooji. This Sago Idli is an easy idli recipe without any grinding and fermentation.

I got this recipe from my friend Meera a long time back. I have tried this a few times at home. This time wanted to make a video on how to make sago idli. I soaked it yesterday but today it was a cloudy and rainy day, I couldn’t take video.

I will update the recipe with a video soon. We all loved the sago pearls in the soft idlis. The sourness of the curd and addition of coconut gives soft spongy idli.

Also check out other popular South Indian breakfast recipes

Sago Idli recipe

Sago Idli recipe

Sago idli recipe

Jeyashri suresh
Easy to make Idli - No grinding, no fermentation needed
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Soaking time 8 hrs
Total Time 8 hrs 25 mins
Course Breakfast
Cuisine Indian
Servings 12 idlis

Ingredients
  

  • 1 Cup Rice rava | Idli rava
  • ½ cup sago | javarisi
  • 2 cups Sour curd
  • Salt as needed
  • 2 tsp Oil
  • ½ tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • Asafoetida 2 pinches
  • 2 tbsp Coconut

Instructions
 

  • In a bowl, soak idli rava, sago and sour curd.
  • Mix well.
  • Cover this and keep it aside for 8 hours or overnight.
  • Next day, in a pan, add oil and add mustard seeds, asafoetida, chana dal, and urad dal.
  • Once dal turns the golden color switch off.
  • Add to the idli rava mixture.
  • Mix well and add water to bring the idli batter consistency.
  • Add salt and grated coconut mix well.
  • If you want you can add ½ tsp of baking soda to get soft idlis.
  • Grease idli mould with few drops of sesame oil.
  • Pour batter in idli moulds.
  • Steam for 10 minutes. To check insert a toothpick in the center and if that comes out clean, idli is ready.
  • Take out from mould after a minute.
  • Dip a spoon in water to take out the idlis from the mould.
  • Serve with Kara chutney or sambar.

Notes

1.Coconut gives softness to the batter.
2. Sour curd tastes well for this sago idli.
3. Idli turned out nice without the addition of soda.
4. If you want you can add ½ tsp of baking soda before pouring the idli into the moulds.
5. Sago idli tastes well with any spicy chutney.
Keyword South Indian breakfast recipes
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • In a bowl, soak idli rava, sago, and sour curd.
  • Mix well.
  • Cover this and keep it aside for 8 hours or overnight.
Sago idli
  • Next day, in a pan, add oil and add mustard seeds, asafoetida, chana dal, and urad dal.
  • Once dal turns golden switch off.
  • Add to the idli rava mixture.
  • Mix well and add water to bring the idli batter consistency.
  • Add salt and grated coconut mix well.
  • If you want you can add ½ tsp of baking soda to get soft idlis.
  • Grease idli mould with few drops of sesame oil.
  • Pour batter in idli moulds.
  • Steam for 10 minutes. To check, insert a toothpick in the centre and if that comes out clean, idli is ready.
  • Take out from mould after a minute.
  • Dip a spoon in water to take out the idlis from the mould.
  • Serve with Kara chutney or sambar.
Sago Idli
  1. Coconut gives softness to the batter.
  2. Sour curd tastes well for this sago idli.
  3. Idli turned out nice without the addition of soda.
  4. If you want you can add ½ tsp of baking soda before pouring the idli into the moulds.
  5. Sago idli tastes well with any spicy chutney.

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2 comments

Girish February 6, 2021 - 2:08 pm

How can it be called instant? Just because soaking is reduced?

Reply
Jeyashri suresh February 6, 2021 - 2:37 pm

Since fermentation is not needed we call it instant.

Reply

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