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Sago Idli recipe
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5 from 1 vote

Sago idli recipe

Easy to make Idli - No grinding, no fermentation needed
Prep Time10 mins
Cook Time15 mins
Soaking time8 hrs
Total Time8 hrs 25 mins
Course: Breakfast
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 12 idlis
Author: Jeyashri suresh


  • 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


  • 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.


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.