Sabudana/Sago idli:

Sago/ Sabudana is also known as Sabbakki, Javasiri in Southern part of India. Yes! It has many names and is one of the favourite staple foods during the festivals or fasting time. Sabudana is rich in complex carbohydrates due to which, it is easy to digest as well as takes longer to breakdown. Hence, you don’t feel hungry for long.

In our tradition, it has been used from ages during the summer time to maintain body heat, during the time of illness or as baby food. During all these situations, people need to take low calorie, high in energy, easily digestible meal option. Traditionally it is combined with rice while making gruel.

In India we normally make sweets as well as savouries from these edible pearls. Sago is usually confused with Tapioca pearls. Sago is extracted from the inner pith of the tropical palm trees. On the other hand, Tapioca pearls are made by using Cassava, it is a tuber.

In Summer, it is a good idea to include Sago, rice as well as curds in your diet to maintain body heat. I have included fresh homemade turmeric powder, fresh coconut, cumin as well as chopped coriander to enhance the taste as well as nutrients.


Rice Rava / Idli Rava – 2 cups

Sabudana – 1 cup

Curds – 2 cups

Water – 1 cup

Cumin – 1 table spoon

Turmeric – 1 tsp


Grated coconut – 1 fist full

Chopped coriander leaves – 3 table spoons

Eno fruit salt or cooking soda – 1 tsp


-Mix Rice Rava and Sabudana, wash twice and drain. Add curd, water, cumin, turmeric powder, salt and keep it covered overnight.

-Next morning, add coconut, Eno fruit salt, coriander. If needed, adjust the consistency of the batter by adding little extra water.

Mix well and make idlies like regular idlies in an idli steamer for about 10 minutes and serve with chutney.

NOTE: Vegans can substitute with any plant based curds to make this batter.





8 thoughts on “Sabudana/Sago idli:

  1. Senguttuvan Reply

    Wowww. Looks very good. I too had confusion on sago & tapioca byproducts. Thanks for clarification.

    1. Shrikripa U Reply

      Thank you so much Uncle. Yes! it is always confusing.

  2. Nikhila Umesh Reply

    Ma’am how many idlies can we make approximately with the measurements you have mentioned?

    1. Shrikripa U Reply

      Thanks for stopping over Nikhila. This would give you around 15 to 16 idlies.

  3. Shubha Reply

    The batter shld be refrigerated or kept outside for the overnight fermenting?

    1. Shrikripa U Reply

      Hi shubha. No need of refrigeration. Keep it outside. If you stay in Hot place or curd is too sour, wash sabudana and rice rava, add water and keep outside. At morning , while adding chopped coriander, you can add curd as well.

  4. Seema Reply

    I made this today sri.. It came out very well… Everyone at home enjoyed..

    1. Shrikripa U Reply

      Thank you so much, Seema. I am glad to hear your feedback.

Leave a Reply

Your email address will not be published. Required fields are marked *