A - Z Idli Series ~ S for Sabbakki Idli / Sabudana Idli / Saggubiyyam Idli / Sago Idli

There is an instant version sabbakki / tapioca pearls idli in Karnataka cuisine which is made with the tiny sized tapioca pearls soaked in yogurt. The idlis prepared with the batter are usually thinner than the standard version that are made with skinned black gram and rice. The idea to these idlis came after a conversation with my mother where we wondered whether tapioca pearls can be added to the regular idli batter. I experimented adding them to idli batter, without changing the proportions of rice and black gram. I found those idlis slightly on the dry side and so replaced a portion of rice with tapioca pearls instead. 

These soft and fluffy idli look cute with the tapioca pearls studded like tiny pearls through out. They make a great breakfast or brunch item when served with chutney and / or sambhar. These idlis are obviously vegan, gluten free and also are fatfree. 

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

Ingredients: (Yield - 16 idlis)

1 cup idli rice / idli rava

1/2 cup skinned black gram / urad dal
1/2 cup sago / tapioca pearls / sabudana / sabbakki
2 tsp. salt
3/4 cup water

Ghee / oil to grease the idli moulds

Directions:

1. Add black gram and idli rice to a bowl.  

2. Rinse idli rice and skinned black gram with water, rubbing between fingers and drain. Soak them together in water for about 4 - 5 hours. (If using idli rava instead of idli rice, soak it and black gram separately). 

3 & 4. Rinse and soak tapioca pearls in water in another bowl.

5. Drain the water from rice - black gram mixture and add them to a grinder / blender. Grind the mixture adding salt and enough water to a smooth and thick batter with pourable consistency. (Grind black gram first if using idli rava. Then add the soaked and drained idli rava and mix well. There is no need to grind the idli rava. Salt can be added just before making idlis if the local weather is warmer. )

* Transfer the mixture to a container, big enough to allow some space for the batter to rise during fermentation. 

6. Drain the water that was used to soak tapioca pearls as well, squeezing them gently if needed. Add these tapioca pearls to the ground batter and mix well. 

7. Cover and leave the mixture to ferment overnight, in a warm place especially if the weather is cooler. 

8. The batter may take anywhere between 8 to 16 hours to ferment, depending upon the local weather. 

* Grease the idli moulds with ghee / oil.  Fill the moulds with batter.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on low heat setting until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with peanut chutney and sambhar.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

Comment