Sago / Sabudana Idli Recipe
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Sago has large amounts of protein that can help muscle growth and allow strengthening. Besides, it has proteins that can boost the healing process and other cellular functioning.

Tapioca has calcium, iron and vitamin K which makes it highly beneficial for maintaining bone health and improving flexibility. It can fight fatigue even after a day of rigorous activities.

Recipe Cuisine: South Indian
Total Time (Minutes): 30
  • Sago/Sabudana – 1 cup
  • Rava- ½ cup
  • Curd - 1 cup
  • Carrot [grated] - 1 tbsp
  • Chopped Cashew nut - 6 (roasted)
  • Green chilli - 1 (chopped)
  • Few Curry leaves
  • Ginger - 1 tbsp (grated)
  • Chopped Coriander Leaves - ½ cup
  • Mustard seeds - 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafotedia - a pinch
  • Oil - 3 tbsp
  • Salt to taste
  • Water as needed

  1. In a bowl, add rava, sago, curd, salt & water mix well (general dosa batter consistency) and leave it for 1½ to 2 hours.
  2. Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram, Cashew nut & urad dal, green chilli, ginger, carrot, and curry leaves saute gently.
  3. Cut off heat then add chopped coriander leaves. Add these seasoned ingredients to the rava sago batter mixture.
  4. Heat idli cooker with water and let it boil. Then grease idly plates with oil, pour batter in each cavity, then place it in boiling water, cover lid and steam it for 10 min.
  5. Serve hot with coconut chutney.