Sabudana

Idli Recipe

Craving something fluffy and unique?

Try Sabudana Idli

offers soft, steamed pearls of goodness—ideal for a light, guilt-free breakfast or festive snack!  

30 minutes

Easy

2 servings

INGREDIENTS

  • Two roots sabudana
    • 1 cup
  • Idli rava or rice rava (semolina)
    • 1 cup
  • Fresh curd (slightly sour)
    • ½ cup
  • Green chilies (finely chopped)
    • 2
  • Tsp ginger (grated)
    • 1
  • Tbsp fresh coriander leaves (chopped) 
    • 1
  • Tbsp cumin seeds
    • 1
  • Salt to taste
    • As Required
  • Oil
    • For greasing

    Instruction

    1. Soak Sabudana

    • Rinse the TWOROOTS sabudana thoroughly and soak it in just enough water for 30 minutes.
    • Drain well to remove excess moisture and let it rest for 2 hours.

    2. Prepare Batter

    • In a bowl, mix soaked sabudana, 1 cup idli rava, ½ cup curd, 2 chopped green chilies, 1 tsp ginger, 1 tsp cumin, coriander, and salt.

    3. Rest the Batter

    • Cover and let the batter rest for 2–3 hours for better fermentation.

    4. Grease Idli Molds

    • Grease idli plates with oil and pour batter into each mold.

    5. Steam Idlis

    • Steam for 10–12 minutes until idlis are soft and fluffy.

    6. Serve

    • Serve hot with coconut chutney or mint chutney.
    PRO TIP

    Add grated carrot, lauki, or green peas to the batter for a veggie-rich twist and extra nutrition.

    Sabudana

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