Sabudana Upma Recipe (Javvarisi Upma)
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.
Servings: 2 people
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.
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