Javvarisi Idli (Sago / Sabudhana Idly) | South Indian Breakfast Recipe

           ஜவ்வரிசி  இட்லி              
               Rice rava and tapioca pearl is soaked in yogurt and steam cooked as Idli.

One of the staple south Indian Breakfast is Idli. These are healthy steamed  food . There are many varieties of idli es are being prepared. This sago/ javvarisi Idly is one such delicious breakfast that is usually prepared in many ways. Even many instant methods are used to do same like rava Idli I prefer to try the below process every  time when I feel to try javvarisi Idli. I used equal proportion of  rice rava and sago, which is set to ferment in curd for hours and and steam cooked. Check my procedure of  how to make delicious, soft, fluffy with  jeweled pearls like sago appearance In Idli .

Setting Time: 8 Hours

Preparation & Cooking Time : 30 Minutes                              Print Friendly and PDF

YIELD : 24 Idlies


Idli Rice Rava - 1 cup
Sago / Javvarisi / Sabudhana - 1 cup
Yogurt - 2 1/2 cups(preferably soar)
water - 1 1/4 cups
Grated carrot - 2 tbsp
G.chillies - 2-3 finely chopped
Eno ( Fruit Salt) - 1 1/2 tsp
Salt - 3 tsp ( or as needed)
Curry leaves - 1 spring finely chopped
Oil - 1 tbsp

                                            look at the sago pearls appearance in the Idli.


  1. First soak  together rice rava, sago with salt  in yogurt and water. Mix well and set it to ferment for minimum 6-8 hours
  2. After the set time check for the batter consistency. If it is very thick and solid, add some more water to make  pouring Idli Batter consistency.( Do not add more water, otherwise Idly won't  puff up like Kushboo Idli).
  3. Heat oil in a fry pan. Add chopped green chilli, curry leaves and fry for a minute. Pour this oil seasoning to the batter. Stir well.
  4. Now heat the Idli Steamer with a cup of water at the bottom and let it boil. Mean while    add eno(fruit salt) to the batter and stir faster to make batter fluffy.
  5. Grease the Idli Moulds with  oil and pour a laddle of the batter in each mould and steam cook for 10 - 12 minutes on high flame. 
  6. If you don't have idli steamer. Use a  tray of about 2 " height. Grease and pour batter. Steam cook in pressure cooker for the same time.
  7. Give a stand by time before you remove Idli from moulds.( this step will help Idli to come out perfectly without sticking / losing its shape) Dish out the Piping hot Sago Idli. Serve with Idli Milagai Podi.  
  8. Other serving accompaniment is  Sambar / Chutney.


  • The setting time may vary depends on the sago variety you use for cooking. 
  • The yogurt/ curd should be sour enough to taste Idli Good.
  • Add chopped onion to the batter, if you like the taste.

Related Posts:

Rava Idli
Broken Wheat Rava Idli
Spinach Idli
Sago Upma
Sabudhana Vada
Javvarisi Payasam


This looks so delicious and tempting

Maayeka said...

Nice variation of idli.looks soft and beautiful!

Gauri said...

interesting combination!!

Leena said...

Never tried idlis with sago..looks very spongy and soft..must try

Never tried this version. Healthy and yum

Priya R said...

super soft idlies :) pass me the plate

very nicely done. don't stop visiting me too.

The close up pictures was killer...Nice interesting addition of sagoo

divya said...

slurp, drooling here rite now, very tempting idli...

Priya said...

Really want to try them,its in my to do list since a long,very soft idlis.

what a brilliant idea! bookmarked!

different idli.. nice presentation

Julie said...

looks yummy and spongy!

looks super and perfect..
new follower to your blog
visit my blog

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