Think sabudana is only for khichdi?
This Sabudana Idli is about to prove otherwise.
These idlis are:
And unlike traditional fermented idli batter, this version is:
If you’re looking for a breakfast that feels comforting but still exciting, this recipe checks every box.
Sabudana Idli is a soft steamed savory cake made using:
The sabudana gives:
While the rava keeps the idlis fluffy and structured.
Sabudana absorbs moisture beautifully.
When soaked properly, it adds:
Combined with roasted rava and curd, it creates idlis that are:
without feeling heavy.
Overnight soaking gives best results.
Classic South Indian aroma and flavor.
Crunchy bites that make the idlis extra special.
Adds savory depth and improves digestion.
Start by soaking sabudana overnight until soft and fluffy.
Meanwhile, prep all your aromatics:
Now, heat oil in a kadai.
Add mustard seeds and cumin seeds.
As they splutter, toss in cashews and fry until golden.
Immediately, the kitchen starts smelling like proper homemade tiffin.
Add hing, ginger, green chilli, coconut, and curry leaves.
Sauté briefly until aromatic.
Now add chopped onions and cook until soft and lightly golden.
Next comes the rava.
Add it directly into the pan and roast gently on a low flame.
Once aromatic, switch off the flame and let the mixture cool slightly.
Now combine:
Mix everything together.
Add a little water if needed and allow the batter to rest briefly.
As it rests, the rava absorbs moisture and thickens naturally.
Grease your idli moulds and fill them gently with batter.
Steam until the idlis turn soft, fluffy, and perfectly cooked.
Serve hot straight from the steamer.
And honestly?
The combination of:
makes these idlis incredibly satisfying.
Pro Tip💡: Roasting rava properly improves flavor and prevents sticky idlis.
Completely vegetarian recipe.
Sabudana provides quick energy while curd and rava keep you satisfied.
Reduce green chilli for a milder version.
Serve with:
Other Related Recipes You Might Like:
Sabudana Idli by Hema Subramanian is a soft and fluffy fasting recipe made with sabudana and simple ingredients. A light and healthy dish perfect for vrat or breakfast.
Heat oil in a wide kadai. Add mustard seeds and cumin seeds. Once they splutter, add cashew nuts and fry until golden.
Add chopped onion and cook until soft and lightly golden.
Add salt and rava. Roast on low flame until aromatic.
Add soaked sabudana and coriander leaves to the rava mixture and mix well.
Add little water if needed and let the batter rest until slightly thick.
Grease the idli plates with oil and gently pour the batter into each mould.
Place the idli plates in the steamer and cook until the idlis are soft and cooked through.
Remove the idlis carefully and serve hot with coconut chutney or any chutney of your choice.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
