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4.34 from 12 votes

Javvarisi upma | sago upma

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.
Prep Time10 mins
Cook Time15 mins
Soak time10 hrs
Course: Breakfast
Cuisine: Indian


  • Ikea Carbon steel pan


  • 1 cup Javvarisi / sago
  • 1 Onion finely chopped
  • 2 tbsp Carrot finely chopped
  • 4 Green chillies slit
  • 1 tsp Ginger finely chopped
  • Salt as needed

To temper

  • 2 tbsp Oil I used Ground nut oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 Sprig Curry leaves


  • 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.



  • 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.