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
Masala dosaKhara bathInstant dosa recipeRava dosa recipe
Sago Idli recipe
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 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.
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