Millet And Sago Idlis

Cooks in : 20 min Serves: 2 people

Soft, fluffy, spongy and white idlis are referred as “Khushbu Idlis” in TamilNadu. This is strange!! But you will definitely be bold over by the taste, texture, softness and the colour of the idlis!!  Using sago/sabudana for idlis to enhance the texture and colour is a recent phenomenon. So, enjoy these idlis and satisfy your eyes and taste buds!!


  • 1 Cup Kodo Millet/Varagu
  • 1 Cup Urad Dal
  • 1 Cup Idli Rice
  • 3/4 Cup Sago/Javvarisi/Sabudana
  • 1/4 Cup Flakes/Poha/Aval
  • 1/2 Tsp Methi Seeds
  • 2.5 Tsp Salt


  1. Wash and soak all the ingredients together except salt for 5 hours.
  2. Using a mixie grind to a smooth batter adding very little water. The batter should look like butter after grinding.
  3. Add salt and ferment for 8 hours or overnight.
  4. Before making idlis mix the batter well. Make idlis using idli moulds. Steam for 15 minutes.
  5. Khushbu idlis are ready!!


1. Please ensure that you add very little water while grinding as  batter turns little thin after fermenting. If more water is added while grinding, it will not give fluffy idlis.


  1. Mam.. Can little millet be used instead of kodo millet.. Having it now.. Can soak immediately to grind by night

    Nithya seshadhri

  2. Hello mam,
    I tried this recipe and the idlis have turned out to be super soft 😍, thank you for the recipe.
    One question I have is which brand of Millets do you recommend in the US? I see Millets in the Indian store here loooks polished.

    1. Hi Rashmi,
      Glad to know that your idlis turned out soft and yummy! It is better to use unpolished or semi polished grains. I have no idea about the brand in US. sorry. Thanks so much for sharing your experience.

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