Authentic Sabudana Idli Recipe – Javarisi & Rice Fermented Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic Sabudana Idli Recipe – Javarisi & Rice Fermented Steamed Cakes

Hey everyone! If you’re anything like me, you love a good idli. But have you ever tried Sabudana Idli? It’s a little different, a little special, and honestly, so incredibly delicious. I first made these when I was craving something light yet satisfying, and I haven’t looked back since. They’re perfect for breakfast, a snack, or even a light dinner. Let’s dive in!

Why You’ll Love This Recipe

These aren’t your everyday idlis. The addition of sabudana (tapioca pearls) gives them a unique, slightly chewy texture that’s just wonderful. Plus, they’re naturally gluten-free and can easily be adapted for vegan diets. They’re a fantastic way to enjoy a traditional South Indian breakfast with a twist!

Ingredients

Here’s what you’ll need to make these fluffy, flavorful idlis:

• ¾ Cup Sabudana (Javvarisi)
• 1 Cup Urad Dal (Split Black Lentils)
• 3 Cups Par-Boiled Rice
• 1 Tablespoon Salt
• 1 pinch Baking Soda (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Sabudana (Javvarisi) – Types and Quality

Sabudana, also known as tapioca pearls or sago, comes in different sizes. For idlis, the smaller variety works best – it blends more easily into the batter. Look for pearls that are firm and not broken. About 180g of sabudana is equivalent to ¾ cup.

Urad Dal – Choosing the Right Lentil

Urad dal is the key to that lovely fluffiness. Make sure you’re using good quality, whole urad dal (not split). It should be clean and free of any stones or debris. Around 175g of urad dal is equivalent to 1 cup.

Par-Boiled Rice – Regional Variations & Substitutions

Par-boiled rice (also called converted rice) is traditionally used because it gives the idlis a nice texture. Different regions in India use slightly different varieties – try to find a short-grain par-boiled rice if possible. If you can’t find par-boiled rice, you can use regular short-grain rice, but the texture might be slightly different. About 600g of par-boiled rice is equivalent to 3 cups.

Salt – Importance of Quality

Don’t underestimate the power of good salt! I prefer using sea salt or Himalayan pink salt for the best flavor.

Baking Soda – Optional Use & Effect on Texture

A tiny pinch of baking soda can give your idlis an extra lift, making them even fluffier. But it’s totally optional! If you’re avoiding baking soda, that’s perfectly fine – the idlis will still turn out great.

Step-By-Step Instructions

Alright, let’s get cooking! This recipe takes a little time, mostly for soaking and fermenting, but trust me, it’s worth it.

1. Soak the Grains: Start by soaking the sabudana, urad dal, and par-boiled rice separately overnight (8-10 hours). This is crucial for getting the right texture.
2. Grind the Sabudana: The next morning, drain the sabudana (but reserve the soaking water!). Grind it with the soaking water into a smooth paste. Set this aside.
3. Grind the Urad Dal: Grind the urad dal with ice water into a fluffy batter. Adding ice water helps keep the batter cool and light. Don’t add too much water – you want a thick, paste-like consistency.
4. Grind the Rice: Drain the rice and grind it in batches with up to 1 cup of water until it’s slightly grainy. It shouldn’t be completely smooth.
5. Combine the Batters: In a large vessel, combine all the batters – the sabudana paste, urad dal batter, and rice batter. Add the salt and mix everything really well with your hand. This helps develop the fermentation.
6. Ferment the Batter: Now comes the patience part! Cover the vessel and let the batter ferment for 8-10 hours in a warm place. The warmer the environment, the faster it will ferment. Once fermented, refrigerate to slow down the process.
7. Steam the Idlis: When you’re ready to make the idlis, mix 3 cups of batter with a pinch of baking soda (if using). Grease your idli plates well. Pour the batter into the idli molds and steam for 6-7 minutes on medium heat.
8. Cool and Serve: Let the idlis cool for about 5 minutes before removing them from the plates. Serve hot with your favorite chutney or salna!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sabudana Idli:

Achieving the Perfect Fermentation

Fermentation is key! The batter should double in size and have a slightly sour aroma. If it’s not fermenting, try placing it in a warmer spot or adding a teaspoon of sugar to kickstart the process.

Grinding Techniques for Optimal Batter Texture

Don’t over-grind the rice! A slightly grainy texture is what you’re aiming for. And remember, ice water is your friend when grinding the urad dal.

Steaming for Fluffy Idlis

Make sure your steamer has enough water and the heat is on medium. Over-steaming can make the idlis rubbery.

Troubleshooting Common Issues

• Hard Idlis: Batter wasn’t fermented enough, or too much rice was used.
• Soft Idlis: Too much water in the batter, or not enough steaming time.

Variations

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

• Vegan Sabudana Idli: This recipe is already easily adaptable! Just ensure your chutney or salna is also vegan.
• Gluten-Free Sabudana Idli: Naturally gluten-free!
• Spice Level – Adding Green Chilies or Ginger: My friend loves adding a finely chopped green chili or a small piece of ginger to the batter for a little kick.
• Festival Adaptations – Navratri & Fasting-Friendly Version: During Navratri, you can skip the baking soda and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Sabudana Idli is amazing with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Spicy Salna

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage!

FAQs

Let’s answer some common questions:

What is Sabudana and where does it come from?

Sabudana is made from the starch extracted from the pith of tapioca root. It’s a popular ingredient in Indian cuisine, especially during fasting periods.

Can I use regular rice instead of par-boiled rice?

You can, but the texture will be slightly different. Par-boiled rice gives a better, more traditional result.

How do I know if the batter has fermented properly?

The batter should double in size and have a slightly sour aroma. You’ll also notice small bubbles on the surface.

What if my idlis are too hard or too soft?

See the “Troubleshooting Common Issues” section above!

Can I make the batter ahead of time and store it?

Yes, you can! After fermentation, store the batter in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency before steaming.

Enjoy making these delicious Sabudana Idlis! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how they turn out in the comments below!