Sabakki Idli

I found this really nice Idli recipe on YouTube. It is from a show called ‘Saviruchi’. Thanks to the person who posted the video, and the lady who shared her recipe. The idlis tasted wonderful, and were very soft.
Sabakki, also called Sabudana in northern parts of India, is made from Tapioca starch. It is not to be confused with Sago, which comes from a palm, but looks similar.
Sabakki is said to have a cooling effect on the body. For this reason, Sabakki is used in making ‘Ganji’ or ‘Kanji’. One of the other popular uses it has in Karnataka, is to make a dry condiment called ‘Sabakki Happala’, which is fried to make a very yummy snack.

1. Idli Rava- 2 Cups
2. Sabakki- 1 Cup
3. Curd( Preferably sour)- enough to soak the Idli Rava and Sabakki. Soak the Rava and Sabakki in the curds for 6-8 hours. Add more curd to the mixture if it gets too thick. The consistency should be a little thicker than regular idli batter. Add the remaining ingredients below, just before making the Idlis.
4. Green Chili paste- 1/2 tsp
5. Fresh grated coconut( Optional)- 2 Tbsp
6. Finely chopped onions( Optional)
7. Finely chopped coriander
8. Make a seasoning of mustard seeds in 2 tsp hot oil, add a pinch of asafetida and chopped curry leaves. Add this to the Rava mixture.
9. Salt- to taste
10. Soda- a pinch
11. Peppercorns- 1/2 tsp


Mix all the ingredients well, and keep aside till the idli plates are smeared with oil or ghee. For a nicer presentation, on each idli mould, place a cashew, some chopped coriander, and some grated coconut or grated carrot. Pour the idli batter on top. Fill all the moulds, place in steam for about 10- 15 minutes.
Serve Idlis with coconut chutney, or any accompaniment of your choice.


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