sagubiyam idly / sabudana idly

Sagubiyam idly / sabudana idly

Sagubiyam idly / sabudana idly


  1. Coarse Sooji  –  three-fourth cup
  2. Sagubiyam / sabudana  –  three-fourth cup
  3. Rice rava  –  three-fourth cup
  4. Yougurt  –  one and half cup
  5. Water
  6. Salt  –  to taste
  7. Eno (fruit salt)  –  one tblsp
  8. Finely chopped green chilli  –  one tsp
  9. Finely chopped coriander leaves  –  two tblsp
  10. Finely chopped curry leaves  –  one tblsp
  11. Grated ginger  –  half tsp
  12. Jeera  –  half tsp
  13. Mustard seeds  –  half tsp
  14. Urad daal  –  half tsp
  15. Oil  –  half tsp
  16. Ghee  –  one tsp


In a bowl add sooji, sagubeyam, rice rava and yougert. Mix well. If it is too thick add little water. Cover it and keep it aside for three hours. After three hours, add green chilly, salt, coriander leaves, ginger. Mix well. If it is thick add some water. ( Consistancy of the mixture should not be too thin or too thick.) Prepare tadka with oil, jeera, mustard seeds, urad daal and curry leaves. Add tadka to the batter and mix. Grease ghee to idly plates. Add Eno fruit salt to the batter, mix well and quickly pour little mixture into idly plates and steam the idly for 10-15 mins.



Serves three


Preparation time: 3 hrs

Cooking time: 25 mins


One day


2 thoughts on “sagubiyam idly / sabudana idly

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s