Sabudana Rava Idli Recipe – Quick & Easy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Sabudana Rava Idli Recipe – Quick & Easy South Indian Breakfast

Introduction

Okay, let’s be real – mornings can be crazy. Especially when you’re craving something warm, comforting, and a little bit special. That’s where these Sabudana Rava Idlis come in! I first stumbled upon this recipe when I was looking for a quick breakfast option during fasting times (Vrat), and honestly, it’s become a regular in my kitchen, even when it’s not a fast. They’re fluffy, flavorful, and surprisingly easy to make. Plus, they’re a fantastic way to use up sabudana (tapioca pearls)!

Why You’ll Love This Recipe

These aren’t your grandma’s traditional idlis (though those are amazing too!). This recipe is a fantastic shortcut, blending the goodness of sabudana with the lightness of rava. You get a soft, fluffy texture with a subtle, slightly nutty flavor. It’s perfect for a quick weekday breakfast, a light dinner, or even a festive snack. And did I mention how satisfying they are with a dollop of chutney and sambar?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful idlis:

• 1 cup sabudana (tapioca pearls)
• 2 tbsp oil
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.5 tsp chana dal (split chickpeas)
• 0.5 tsp urad dal (split black lentils)
• Pinch of hing (asafoetida)
• Few curry leaves
• 1 cup rava / semolina (sooji)
• 1 tsp salt (or to taste)
• 0.75 cup curd (plain yogurt)
• 3 tbsp chopped dill leaves (shepu)
• 0.5 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana: Types and Soaking Tips

There are different types of sabudana available – small, medium, and large pearls. I prefer the smaller ones for idlis as they bind better. Soaking is key. You want the pearls to be soft and plump, but not mushy. Two hours in water usually does the trick, but check them – they should be translucent. Don’t forget to drain them well!

Rava/Semolina: Choosing the Right Grind

I recommend using a fine rava (sooji) for this recipe. It gives a softer texture. Coarse rava can work in a pinch, but your idlis might be slightly grainy.

Oil: Regional Oil Preferences for South Indian Cooking

Traditionally, South Indian cooking uses groundnut oil or sesame oil for tempering. But any neutral-flavored oil like sunflower or vegetable oil works perfectly well.

Spices: The Significance of Hing (Asafoetida)

Hing might smell a little funky on its own, but it adds a wonderful savory depth to the tempering. It’s also known for aiding digestion! A little goes a long way.

Curry Leaves: Fresh vs. Dried – Which to Use?

Fresh curry leaves are always best! They have a vibrant aroma and flavor. If you can’t find fresh, dried curry leaves will do, but use a little less as their flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sabudana in water for 2 hours. Once softened, drain it thoroughly.
2. Now, let’s make the tempering. Heat the oil in a pan over medium heat. Add the mustard seeds. Once they splutter, add the cumin seeds, chana dal, and urad dal.
3. Sauté for a minute or two until the dals turn golden brown. Add a pinch of hing and a few curry leaves. Sauté for another 30 seconds, then turn off the heat.
4. In a large bowl, combine the soaked sabudana, roasted rava, salt, and curd. Add water gradually, mixing to form a smooth batter. The consistency should be similar to idli batter – not too thick, not too runny.
5. Cover the bowl and let the batter rest for at least 30 minutes. This allows the rava to absorb the moisture and gives the idlis a lighter texture.
6. Just before steaming, add the chopped dill leaves and eno fruit salt. Gently mix until the batter becomes frothy. Don’t overmix!
7. Grease the idli plates with a little oil. Pour the batter into the idli molds.
8. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the idlis cool slightly before removing them from the plates. Serve hot!

Expert Tips

A few little secrets to idli perfection:

Achieving the Perfect Fluffy Texture

The key to fluffy idlis is the right batter consistency and the eno fruit salt. Don’t skip the resting time – it’s crucial!

Troubleshooting a Sticky Batter

If your batter is too sticky, add a tablespoon or two of rava. If it’s too thick, add a little water.

The Importance of Resting the Batter

Seriously, don’t skip this step! It allows the rava to properly hydrate, resulting in a much softer and fluffier idli.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sabudana Rava Idli

Substitute the curd with vegan yogurt (like cashew or soy yogurt).

Gluten-Free Adaptations

This recipe is naturally gluten-free, as long as you use gluten-free eno fruit salt.

Spice Level Adjustments

Add a pinch of red chili powder to the tempering for a little heat.

Festival Adaptations (Navratri, Vrat)

This recipe is perfect for fasting! You can add grated potatoes or chopped vegetables to the batter for extra flavor and nutrition. My aunt always adds a sprinkle of rock salt (sendha namak) during vrat.

Serving Suggestions

These idlis are delicious on their own, but they’re even better with:

• Coconut chutney
• Sambar
• A dollop of ghee
• Spicy peanut chutney

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

Got questions? I’ve got answers!

What is the best way to soak sabudana?

Soak in enough water to fully cover the pearls. Gently stir occasionally. Drain well after 2 hours, or when the pearls are translucent.

Can I make the batter ahead of time?

You can prepare the batter up to the point of adding the eno fruit salt. Store it in the refrigerator and add the eno just before steaming.

What can I substitute for Eno fruit salt?

You can use baking soda (about ¼ tsp) mixed with a little lemon juice as a substitute, but the texture might not be quite as fluffy.

Why are my idlis dense and not fluffy?

This could be due to a few reasons: the batter was too thick, the rava wasn’t rested long enough, or the eno fruit salt wasn’t mixed in properly.

Can I use a different type of dal for the tempering?

Absolutely! You can experiment with toor dal or masoor dal.