Sabudana Upma Recipe
Sabudana Upma (Sago Upma, Javvarisi Upma) is a South Indian style breakfast dish made using sago pearls, veggies, and a few spices. Make perfectly fluffy and non-sticky sago upma using my easy recipe.
Here are some more South Indian breakfast dishes that you may like: Paniyaram, Beetroot Oats Idli, Spot Idli, Rava Pongal, and Rava Appe.
About Sabudana Upma
Sabudana Upma is a delicious South Indian style breakfast or snack dish that is made using soaked sago pearls, vegetables, and a few other simple ingredients.
Making this upma is very easy, but you just have to follow a few steps; otherwise, it may turn into a goopy, lumpy mess.
In this post, I am sharing a few tips that will help you make a perfectly fluffy and non-sticky sago upma recipe every time. Read along!
Ingredients
Sabudana is called javvarisi in South Indian languages. It is called sago pearls or tapioca pearls in English. Use medium-sized sabudana to make this sabudana upma recipe.
Ghee – I like making this recipe using ghee as it gives it a very nice taste. However, feel free to use oil if you want to make it vegan.
Fresh Ingredients – You will need curry leaves, onion, green chilies, ginger, grated coconut, cilantro (fresh coriander leaves), and lime juice.
I use frozen grated coconut to save time.
Others – You will also need brown mustard seeds, hing (asafetida), white urad dal, chana dal, turmeric powder, and salt.
How To Make Sago Upma
- Step 1
Rinse 1 cup sabudana with water 3-4 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch. This is the key step to making non-sticky and fluffy upma.
Drain the sabudana well. Now soak it in 1 cup of water for 5-6 hours or overnight.
The second tip to make non-sticky upma is to measure the sabudana and water correctly and to soak it for at least 5-6 hours. If the water quantity is more, sabudana will become mushy, and if it is less, it will be hard from the inside.
To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it’s soaked well. If there is a hardness in the center, then add 2-3 tablespoons of water and soak again for 30 minutes.
- Step 2
Heat ghee in a non-stick pan over medium-high heat.
Once the ghee is hot, add mustard seeds, asafetida, white urad dal, chana dal, and curry leaves and fry until the dal turns light brown.
- Step 3
Add onions, green chilies, and ginger, and cook until onions turn translucent, stirring frequently.
- Step 4
Add turmeric powder and salt, and cook for a minute.
- Step 5
Now add the soaked sabudana and mix well. Cook for 2 minutes.
- Step 6
Reduce the heat to low and cover the pan with a lid. Cook for 5-6 minutes.
- Step 7
Add grated fresh coconut, cilantro, and lime juice and mix well.
- Step 8
Serve hot.
Serving Suggestions
Sabudana upma is traditionally served with coconut chutney; however, I like to serve some ketchup on the side as well. Masala Chai or a cup of South Indian Filter Coffee is highly recommended to serve with it.
Storage Suggestions
Leftover sago upma can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until hot before serving. If the sabudana looks hard, then splash a few tablespoons of water over it when reheating.
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Sabudana Upma Recipe (Sago Upma, Javvarisi Upma)
Instructions
Preparation
- Rinse 1 cup sabudana with water 3-4 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch. This is the key step to making non-sticky and fluffy upma.
- Drain the sabudana well. Now soak it in 1 cup of water for 5-6 hours or overnight.
- The second tip to make non-sticky upma is to measure the sabudana and water correctly and to soak it for at least 5-6 hours. If the water quantity is more, sabudana will become mushy, and if it is less, it will be hard from the inside.
- To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it’s soaked well. If there is a hardness in the center, then add 2-3 tablespoons of water and soak again for 30 minutes.
Make The Upma
- Heat ghee in a non-stick pan over medium-high heat.
- Once the ghee is hot, add mustard seeds, asafetida, white urad dal, chana dal, and curry leaves and fry until the dal turns light brown.
- Add onions, green chilies, and ginger, and cook until onions turn translucent, stirring frequently.
- Add turmeric powder and salt, and cook for a minute.
- Now add the soaked sabudana and mix well. Cook for 2 minutes.
- Reduce the heat to low and cover the pan with a lid. Cook for 5-6 minutes.
- Add grated fresh coconut, cilantro, and lime juice and mix well. Serve hot.
This is a super-easy recipe. Do try it!