Javvarisi upma or sago upma is one of my favorite childhood breakfast amma makes. Nostalgia restored with this delicious recipe. Full video post stepwise photos.
One more upma in my collection which I wanted to add for long time. Some how never make it as if I am not consuming plain carbs for breakfast. When I tried sabudana khichdi itself I wanted to make and post javvarisi upma. It took this long for me to try it. Even though I added 2 weeks earlier to shoot schedule, I kept forgetting to soak the sago.
I used pepper sized sago. You can use smaller ones, but not bigger than this. You can use Nylon javvarisi too to make javvarisi upma.
How to make perfect javvarisi upma?
Wash and soak javvarisi over night. Water should be just enough to immerse the sago. Next day, it will be all dry and absorbed the water. Heat 1 tablespoon oil in a pan and temper with mustard, urad dal, chana dal, ginger, green chilli, curry leaves. Add 1 finely chopped onion and some carrot. Saute until translucent and add soaked sago and required salt. Mix well and cooked covered for 6-8 minutes in low flame. Stir every 2 minutes until translucent.
I even wanted to try instant upma for people like me who often forget, and asked mom, but she told it turns out good only if soaked overnight. For best results, soak in just right amount of water.
If soaked in more water, it might turn sticky or mushy. Not soaked enough time? Wont get cooked inside.
Variations:
Also you can fortify this upma by adding some cooked moong dal (not mushy but just rightly cooked as we cook for sundals) or with vegetables. I have seen people also adding turmeric. If you like you can try all these.
Is video more your thing?
Here's a quick video on how to prepare javvarisi upma
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Recipe card
Javvarisi upma | sago upma
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Javvarisi / sago
- 1 Onion finely chopped
- 2 tablespoon Carrot finely chopped
- 4 Green chillies slit
- 1 teaspoon Ginger finely chopped
- Salt
To temper
- 2 tbsp Oil I used Ground nut oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 1 Sprig Curry leaves
Instructions
- Wash and soak sago overnight. Water lever should be just to immerse it.
- Next day, the water will all be dried up and fluffy. If you press it, it will get mashed like flour.
- Heat a pan with oil. Temper with mustard, urad dal, chana dal, ginger, green chillies and curry leaves.
- Add onion and fry till soft, without changing colour. Add carrot and saute for a minute.
- Tip in the javvarisi and required salt in sprinkled way. Mix well.
- Cook covered for 6-8 mins, stirring every 2 mins, in medium or low flame.
- To check doneness, press one sago and see. If it is bouncy and hard jelly like instead of getting mashed, it is done.
Video
Notes
- Do not soak in lots of water, it might turn mushy and sticky.
- Take care not to change the colour of onion while sauteeing, for good looking upma.
Sago upma method:
- Wash and soak sago overnight. Water lever should be just to immerse it. Next day, the water will all be dried up and fluffy. If you press it, it will get mashed like flour.
- Heat a pan with oil. Temper with mustard, urad dal, chana dal, ginger, green chillies and curry leaves.
- Add onion and fry till soft, without changing colour. Add carrot and saute for a minute.
- Tip in the javvarisi and required salt in sprinkled way. Mix well.
- Cook covered for 6-8 mins, stirring every 2 mins, in medium or low flame. To check doneness, press one sago and see. If it is bouncy and hard jelly like instead of getting mashed, it is done.
Serve with coconut chutney or as such. I have it as such always.
Rakhi says
It's called sabu Dana khichdi
Raks Anand says
I have a different post on that, this is made with south Indian flavors, the upma way. If I name this sabudana khichdi, people may not even give the one star rating you gave. https://rakskitchen.net/sabudana-khichdi-recipe-how-to-make-sabudana-khichdi/
Prajakti Patil says
Hi Rajeshwari...tried ur recipe today n it turned out nice...a very different recipe... usually khichdi is made on fasting days...now u can make n hv it on normal days too...mom n self njoyed it...thanks
Raks Anand says
Thanks a lot 🙂
Anuradha says
Hi I recently tried a variation that came out quite nicely. I forgot to soak the sabudana overnight. So at 10 am i washed the sabudana 5 to 6 times in cold water in a colander. then washed once in really hot water, then soaked the sabudana for 30 minutes in hot water in a regular vessel- kept checking to see it wasn't getting too mushy.
It had softened considerably after 30 mins.
So i drained the sabudana again in a colander, washed once more in room temperature water- the grains were still a warm after that too, then let the sabudana drain over a vessel for a half hour.
fter half an hour, it was moist and quite soft and the starchy water had drained.
I then transferred to a bowl and left it covered with a sieve to enable it to dry.
About 3 hours later at 1 pm, i transferred the sabudana to a plate , added a little ghee and salt and mixed it, to reduce stickiness- then added all other ingredients(peanut powder, salt, a pinch of sugar) and made the khichdi as usual ,sauteeing in a little vegetable oil, the green chillis, jeera,potatoes and then added the sabudana mix.
I
At the end of cooking adding a little ghee for flavour(optional). The sabudana came out well cooked but not sticky or clumpy. Taste was good too.
Raks Anand says
Thank you for sharing this! Appriciate your time. Will try sometime.