Sago Idli/ Sabudana Idli/ Sabbaki Idli

2 hours plus over night soak time
Serves 12 units
Author: Rajni Ram
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Delve into the world of  Idli with a unique twist of Tapioca Pearls. This delightful fusion takes the beloved South Indian dish to new heights, combining the familiar comfort of idlis with the chewy texture and subtle sweetness of tapioca pearls. Join me as I unravel the steps to create this mouthwatering dish.

Tapioca Pearls/ Sago pearls are also called Sabbaki, Javvarisi, Sabudana,and Saggubeeyam in different parts of India. It is popular as a fasting food because it is not made from a grain.

For a quick Breakfast fix, explore these  instant no ferment Sabudana idlis, where you  simply Soak the Sabudana/ Sago pearls overnight, add Sooji/ Semolina, curd and salt to it the next morning and let it rest for 2 hours. and steam for a fast and satisfying morning meal.

I have used Samai Rava/ Little Millet brokens in this recipe, instead of Sooji because I prepared it on a Thursday when I have a gluten free meal. No, I’m not into the gluten free fad, nor am I allergic to gluten. I do this to bring variety to my meals. To break away from the idli, Dosa, Rice, Roti, Bread routine. Not that they are bad, just that variety helps the body absorb different nutrients.

Tapioca Pearls Idli brings a South Indian flair to your breakfast routine, combining the comfort of steamed idlis with the chewiness of tapioca pearls. Explore the fusion of flavors and textures in this innovative dish, perfect for a delightful start to your day. And for those busy mornings, don’t forget to try the convenience of instant idlis paired with your favorite chutney for a quick and tasty breakfast treat.

Explore the fusion of flavors and textures in this  dish, perfect for a delightful start to your day. And for those busy mornings, don’t forget to try the convenience of these idlis that need no fermentation, paired with your favorite chutney for a quick and tasty breakfast treat. The batter can be made ahead and store in the refrigerator.

While you are here check out the other breakfast recipes like Dahi Pohe, Apple Cinnamon Oatmeal Porridge, Pesarattu, Kuthiraivali Pongal, Eggless Ragi Chocolate Pancakes, and more.



  1. Sago pearls/ Sabudana/ Tapioca pearls- 1 cup
  2. Samai Rava/ Little Millet brokens/ Sooji Rava 1 cup ( please check notes)
  3. Curd 1 cup
  4. Salt 1/4 tsp
  1. Wash the Sabudana well, and soak for atleast 4 hours or overnight. Wash it again next morning couple of times and drain the water completely.
  2. Soak the Samai Rava also overnight in a separate vessel. Wash couple of times the next morning, and drain the water completely. ( Please refer notes if using Sooji/ Rava/ Semolina)
  3. Now transfer the Sabudana and the Samai Rava to a big mixing bowl, add the curd, salt, and give it all a good mix. Cover and rest for 2 hours.
  4. Now grease the idli plates/ moulds, and pour the batter. Steam for 20 minutes. Once you open insert a toothpick to check fineness. If the toothpick comes out clean, they are done. Allow to cool for 5-7 minutes, and then demold. ( Check notes)
  5. Serve with your favourite chutney or Sambar.


  1. These Idlis though instant, (which actually means they are a no ferment version and hence require much less time than regular idli batter), takes about 2 hours to use.
  2. The texture of the idlis is better when soaked overnight or atleast for 4 hours.
  3. If using Sooji/ Rava/ Semolina, instead of Samai Rava, then it can be mixed with the sago pearls directly, without overnight soaking .
  4. While steaming, place the moulds/ plates after the water has started to boil in the steamer and steam for 20 minutes. These Idlis take a couple of minutes more than regular idlis.

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