By Akshara
July 19, 2025
Sabudana Idli is a light yet filling dish for Shravan days. It works for breakfast, lunch, or even as an evening bite with some mint chutney.
1 cup sabudana (soaked for 4–5 hours) ½ cup idli rava (or samo rice flour) ½ cup curd (slightly thick) 1 boiled potato (mashed) 1 tsp green chilli (chopped) 1 tsp ginger (grated) Rock salt (sendha namak) to taste 1 tsp cumin seeds 1 tbsp oil or ghee (for greasing)
In a mixing bowl, combine soaked sabudana, idli rava, curd, mashed potato, ginger, green chilli, cumin seeds, and salt.
Mix everything well and let it rest for 15–20 minutes. If it feels too dry, sprinkle a little water to get a soft, thick batter.
Grease the idli moulds with oil or ghee. Spoon the batter into each mould without overfilling.
Steam in an idli cooker or steamer for 12–15 minutes till the idlis are firm and cooked through.
Remove and let them cool slightly before taking them out. They hold shape better once cooled for 3–4 minutes.
Garnish with coriander and serve warm. A side of chilled curd or coriander chutney works beautifully.