Sabudana Idli Recipe: A Nutritious Twist on the Classic South Indian Delicacy

Sabudana idli is a unique and healthy variation of the traditional South Indian idli, commonly prepared with rice and urad dal. This recipe replaces the usual rice with sabudana (tapioca pearls), making it a gluten-free, light, and nutritious option. Sabudana idli is an excellent choice for fasting days, as it is easy to digest and offers a refreshing, energizing meal. It’s also ideal for those who are looking for something different from the regular idli but still crave the same soft and fluffy texture.

Here’s a step-by-step guide to making Sabudana Idli:

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1/2 cup boiled and mashed potatoes
• 1/4 cup curd (yogurt)
• 1/2 tsp cumin seeds
• 1-2 green chilies, finely chopped (optional)
• 1/2 inch ginger, grated
• 1/4 tsp black pepper powder
• Salt to taste
• Water, as needed (to soak sabudana)
• 1 tsp ghee or oil for greasing the idli plates
• 1/4 tsp baking soda (optional, for extra fluffiness)

Preparation Time:

• Soaking Time: 4-6 hours (for sabudana)
• Cooking Time: 15-20 minutes

Instructions:

Step 1: Soak the Sabudana

1. Rinse the sabudana thoroughly in water to remove excess starch.
2. Soak it in enough water for about 4-6 hours or overnight. Make sure the water level is just above the sabudana. After soaking, the pearls should turn soft and swell up.

Step 2: Prepare the Batter

1. After soaking, drain any excess water from the sabudana. The texture should be sticky, but not too wet.
2. In a mixing bowl, combine the soaked sabudana with the boiled and mashed potatoes.
3. Add in the curd (yogurt), cumin seeds, chopped green chilies, grated ginger, black pepper powder, and salt. Mix everything together to form a thick batter. If the batter is too thick, you can add a small amount of water to get the right consistency.
4. (Optional) Add a pinch of baking soda if you want your idlis to be extra soft and fluffy. Mix gently to incorporate.

Step 3: Grease the Idli Plates

1. Grease the idli plates with ghee or oil to prevent sticking. You can also use a silicone mold for a non-stick option.

Step 4: Steam the Idlis

1. Fill a steamer or pressure cooker with water and bring it to a boil.
2. Pour the sabudana idli batter into the greased idli molds. Don’t fill the molds completely; leave some space for the idlis to rise as they steam.
3. Place the idli plates in the steamer and cover with a lid.
4. Steam for 12-15 minutes or until the idlis are cooked through. To check, insert a toothpick in the center of an idli; if it comes out clean, they’re ready.

Step 5: Serve

1. Let the idlis cool for a couple of minutes before gently removing them from the molds.
2. Serve the Sabudana Idlis hot with coconut chutney and sambar for a complete meal.

Tips:

• Soaking Time: The sabudana must be soaked well for the idlis to turn out soft and fluffy. Over-soaking can make them mushy, so be mindful of the soaking time.
• Flavor Variations: You can add finely chopped coriander leaves, cashews, or even mustard seeds for an extra burst of flavor.
• Serving Suggestion: For fasting days, pair with a fresh yogurt dip or a simple green chutney.

Benefits:

• Gluten-Free: Sabudana is naturally gluten-free, making this idli perfect for those with gluten intolerance or celiac disease.
• High in Carbohydrates: Sabudana provides a good amount of carbohydrates, which makes it a great source of energy, especially during fasting periods.
• Easy to Digest: This dish is light on the stomach, making it suitable for all ages, including children and elderly people.

Conclusion:

Sabudana Idli is a delightful variation that combines the simplicity of traditional idlis with the health benefits of sabudana. It’s perfect for any time of the day – be it breakfast, a light snack, or a special meal during fasting. With its soft texture and delicious flavor, it’s bound to be a hit with everyone at the table!

Enjoy your Sabudana Idlis with a side of chutney or sambar, and savor the wholesome goodness!