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# Sabudana Idli Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 8 min |
| **Cook time** | 20 min |
| **Soaking Time** | 30 min |
| **Total time** | 58 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 343 kcal |
| Carbohydrates | 43 g |
| Protein | 13 g |
| Fat | 13 g |
| Saturated fat | 1 g |
| Sodium | 797 mg |
| Potassium | 112 mg |
| Fiber | 3 g |
| Sugar | 0.2 g |
| Vitamin A | 5 IU |
| Vitamin C | 0.1 mg |
| Calcium | 94 mg |
| Iron | 4 mg |
## Ingredients
* 1 cup sabudana
* 2 tbsp oil
* 1 tsp mustard
* ½ tsp cumin
* ½ tsp chana dal
* ½ tsp urad dal
* pinch hing
* few curry leaves
* 1 cup rava / semolina *(coarse)*
* 1 tsp salt
* ¾ cup curd
* 3 tbsp dill leaves *(finely chopped)*
* ½ tsp eno fruit salt
## Instructions
1. Firstly, in a bowl soak 1 cup sabudana for 2 hours.
2. In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, and few curry leaves.
3. Splutter the tempering.
4. Add 1 cup rava and roast on low flame.
5. Roast until the rava turns aromatic.
6. Cool completely, and transfer to the bowl.
7. Drain off the water from the soaked sabudana, and transfer it to the bowl.
8. Add 1 tsp salt, ¾ cup curd and mix well.
9. Add water accordingly, and mix well adjusting the consistency as required.
10. Rest for 30 minutes, or until the rava is absorbed well.
11. Also add 3 tbsp dill leaves, ½ tsp eno fruit salt and mix gently.
12. Once the batter turns frothy, pour in a greased idli plate.
13. Steam for 15 minutes, or until the idli is cooked well.
14. Finally, enjoy Sabudana Idli Recipe tastes great when served with chutney and sambar.
## Step-by-step
Firstly, in a bowl soak 1 cup sabudana for 2 hours.
In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, and few curry leaves.
Splutter the tempering.
Add 1 cup rava and roast on low flame.
Roast until the rava turns aromatic.
Cool completely, and transfer to the bowl.
Drain off the water from the soaked sabudana, and transfer it to the bowl.
Add 1 tsp salt, ¾ cup curd and mix well.
Add water accordingly, and mix well adjusting the consistency as required.
Rest for 30 minutes, or until the rava is absorbed well.
Also add 3 tbsp dill leaves, ½ tsp eno fruit salt and mix gently.
Once the batter turns frothy, pour in a greased idli plate.
Steam for 15 minutes, or until the idli is cooked well.
Finally, enjoy **Sabudana Idli Recipe** tastes great when served with chutney and sambar.
## Video
## Notes
* Firstly, make sure to soak the sabudana well; otherwise, it will taste raw.
* Also, you can add vegetables of your choice to make the idli nutritious.
* Additionally, you can use nylon sabudana to get small pearl in idli.
* Finally, **Sabudana Idli Recipe** gets sour by adding curd.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sabudana-idli-sabakki-idli-sago-idli/](https://hebbarskitchen.com/sabudana-idli-sabakki-idli-sago-idli/)
