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    You are here: Home / Recent Posts / Sago Upma | Javvarisi Upma

    Sago Upma | Javvarisi Upma

    July 14, 2023 by Sharmilee J 28 Comments

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    Sago Upma also known as Sabudana Upma, is a delicious and popular Indian dish made from tapioca pearls or sago. Sago Upma is a tasty dish made by soaking sago, then cooking it with tempered spices and onions. How to make sago upma is explained in this post with step by step pictures and video.

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    Sago Upma is a good alternative to regular recipes for dinner and can be enjoyed by the whole family for its taste. I first tasted sago upma at my aunts place when I was in school, it was served as a snack – I instantly loved its look and enjoyed the upma too. After I tried sabudana khichdi, I had little sago left so made this upma for breakfast. Do try this for yourself or for your kids!

    Table of Contents
    1 About Sago Upma
    2 Javvarisi Upma Ingredients
    3 📖 Recipe Card
    4 Sago Upma | Javvarisi Upma
    5 Sago Upma Recipe Step by Step
    6 Expert Tips
    7 Serving & Storage Suggestion
    8 FAQS

    About Sago Upma

    Sago Upma is tasty filling dish for breakfast or dinner. Sago Upma is made by soaking sago for 4-5 hrs minimum then cooking it along with tempered spices and onion. I used the white colored pepper sozed sago. You can use smaller size too or nylon sago.

    Soaking is the important step in making javvarisi upma as I have heard my friends complain that the sago pearls stick to each other. That is because of the more water content while soaking. I have shared tips and tricks to make perfect nonsticky sago upma.

    Sago or Tapioca pearls is also known as Sabudana in Hindi and Javvarisi in Tamil. Sago is gluten free and a good source of carbohydrates. Sago contains dietary fiber in smaller amounts so aids in maintaining a healthy digestive system. And that is the main reason sago is consumed during fasting days.

    More Upma Recipes

    Sago UpmaPin

    Javvarisi Upma Ingredients

    • Sabudana or Sago Pearls : Sago pearls are available in stores commonly in 2 forms – one transparent nylon type variety and another white starchy variety. Both the varieties could be used for this recipe, however the white & starchy variety is preferred and recommended.
    • Tempering : Make a simple tadka using mustard seeds, urad dal, chana dal, curry leaves, green chillies and hing.
    • Others : You can add any finely chopepd vegetables like carrot, capsicum or even peas to this upma. I made it plain with just onions.
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    If you have any more questions about this Sago Upma Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Sago Upma Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Sago Upma | Javvarisi Upma

    Sago Upma also known as Sabudana Upma, is a delicious and popular Indian dish made from tapioca pearls or sago. Sago Upma is a tasty dish made by soaking sago, then cooking it with tempered spices and onions. How to make sago upma is explained in this post with step by step pictures and video.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Soaking time6 hours hrs
    Total Time6 hours hrs 15 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/2 cup sago javvarisi
    • 1/3 cup onion finely chopped
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • water as needed

    To Temper:

    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1/2 tablespoon chana dal
    • a small sprig curry leaves
    • a small piece ginger
    • 2 green chillies chopped finely
    • a tiny pinch hing

    Instructions

    • Measure 1/2 cup and take sago in a strainer.
    • Rinse it once and add it to bowl. Do not rinse for more time as it may start to dissolve.
    • Soak in around 1/4 cup water or little more for 4-5 hours minimum.Water level should be just little above the immersing level – do not add more water.
    • Set aside covered for 4 hours.
    • Don't add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well. After 4 hours you can fluff it up – should be slightly moist and not sticky.
    • If you press a pearl it should be easily mashable. If it is still hard then soak for 1 more hour.
    • Heat 1 tablespoon oil – add 1/2 teaspoon mustard seeds let it splutter. Then add 1/2 teaspoon urad dal and 1/2 teaspoon chana dal. Saute until golden.
    • Add few curry leaves, 2 green chillies, a small piece ginger and a pinch of hing.
    • Add 1/3 cup onion along with salt – Saute until it turns transparent.
    • Add 1/4 teaspoon turmeric powder give a quick mix.
    • Now add soaked sago.
    • Saute for 2 mins.
    • Then cook for 3-5 mins in low flame.
    • Open then give a quick mix.
    • Now again cook covered for 2 mins.
    • Now fully cooked and sago turns transparent completely without sticking to each other. Fluff it and serve hot!

    Video

    Javvarisi Upma | Fluffy Nonsticky Sago Upma

    Notes

    • Rinsing before soaking is needed to get rid of any chemaical flavour in the sago but just rinse once do not keep washing as it might starts to dissolve.
    • Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy. If you are soaking in the morning then you can check it now and then, fluff it up inbetween this gives non sticky sago.
    • If you like lemon flavour then add lemon juice from half lemon. Make sure you switch off and leave 5 mins before lemon juice is added else there are chances for the upma to turn bitter.
    • You can replace big onion with small onion too.
    • Toss the sago well to avoid sticking to the bottom.
    Nutrition Facts
    Sago Upma | Javvarisi Upma
    Amount Per Serving (125 g)
    Calories 302 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 2093mg91%
    Potassium 112mg3%
    Carbohydrates 58g19%
    Fiber 8g33%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 9IU0%
    Vitamin C 10mg12%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Sago Upma Recipe Step by Step

    1.Measure 1/2 cup and take sago in a strainer.

    Pin

    2.Rinse it once and add it to bowl. Do not rinse for more time as it may start to dissolve.

    Pin

    3.Soak in around 1/4 cup water or little more for 4-5 hours minimum.Water level should be just little above the immersing level – do not add more water.

    Pin

    4.Set aside covered for 4 hours.

    Pin

    5.Don’t add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well. After 4 hours you can fluff it up – should be slightly moist and not sticky.

    Pin

    6.If you press a pearl it should be easily mashable. If it is still hard then soak for 1 more hour.

    Pin

    7.Heat 1 tablespoon oil – add 1/2 teaspoon mustard seeds let it splutter. Then add 1/2 teaspoon urad dal and 1/2 teaspoon chana dal. Saute until golden.

    Pin

    8.Add few curry leaves, 2 green chillies, a small piece ginger and a pinch of hing.

    Pin

    9.Add 1/3 cup onion along with salt – Saute until it turns transparent.

    Pin

    10.Add 1/4 teaspoon turmeric powder give a quick mix.

    Pin

    11.Now add soaked sago.

    Pin

    12.Saute for 2 mins.

    Pin

    13.Then cook for 3-5 mins in low flame.

    Pin

    14.Open then give a quick mix.

    Pin

    15.Cook covered for 2 mins in low flame.

    Pin

    16.Give a quick saute.

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    17.Now again cook covered for 2 mins.

    Pin

    18.Now fully cooked and sago turns transparent completely without sticking to each other. Fluff it and serve hot!

    Pin

    Serve Sago Upma hot!

    Sago UpmaPin

    Expert Tips

    • Rinsing before soaking is needed to get rid of any chemical flavour in the sago but just rinse once do not keep washing as it might starts to dissolve.
    • Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy. If you are soaking in the morning then you can check it now and then, fluff it up inbetween this gives non sticky sago.
    • If you like lemon flavour then add lemon juice from half lemon. Make sure you switch off and leave 5 mins before lemon juice is added else there are chances for the upma to turn bitter.
    • You can replace big onion with small onion too.
    • Toss the sago well to avoid sticking to the bottom.

    Serving & Storage Suggestion

    Sago Upma can be paired up with any spicy chutney or coconut chutney but it tastes good on its own too. I would suggest to consume it fresh but if you to refrigerate you can do i for a day then reheat and serve it.

    FAQS

    1.Why is my sago sticky after cooking?

    If you have added more water while soaking then sago will become sticky after then mentioned soaking time inturn making it even more sticky while cooking because of the starchy nature.

    2.What should I do to get nonsticky sago upma?

    Soaking is the important step in making javvarisi upma. So soak in the ratio 1 cup sago : 1/2 cup water(or little more). Fluff it up in the middle if you are soaking for 8 hrs. Make sure sago absorbs water well within the soaking time and is dry before cooking. These are the main tips to get a perfect fluffy nonsticky sago upma.

    Sago UpmaPin
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    Filed Under: Breakfast Ideas, Other Breakfast Recipes, RandomPosts, Recent Posts, Sago Recipes, Savoury Snacks, Special Breakfast, Teatime snacks, Upma Recipes

    Reader Interactions

    Comments

    1. Rumana Ambrin

      August 12, 2013 at 6:31 am

      Such a yummy dish and it has come out very well…

      Reply
    2. Veena Theagarajan

      August 12, 2013 at 7:04 am

      healthy upma.. Quite filling.. Perfect brunch item

      Reply
    3. indianspicemagic

      August 12, 2013 at 7:33 am

      Love the colour and the texture of sago of preparation . Your recipe reminds me of my grand mother she used to prepare sago upma without adding turmeric .

      Reply
    4. சாருஸ்ரீராஜ்

      August 12, 2013 at 7:38 am

      yummy

      Reply
    5. Ramya Krishnamurthy

      August 12, 2013 at 8:37 am

      love the texture and this looks so delicious

      Reply
    6. Akila

      August 12, 2013 at 8:55 am

      Wow simply superb… Bookmarked…

      Reply
    7. Razina Javed

      August 12, 2013 at 9:19 am

      wow, its so nice….

      Reply
    8. Sapana Behl

      August 12, 2013 at 11:56 am

      wow ! so colorful and filling upma.

      Reply
    9. Hamaree Rasoi

      August 12, 2013 at 3:28 pm

      Delicious and fulfilling upma. Loved the look of it.
      Deepa

      Reply
    10. Sangeetha M

      August 12, 2013 at 3:48 pm

      one of my fav upma, looks inviting..perfectly cooked! love k.kadappa n idli, waiting for your next post 🙂

      Reply
    11. Gayathri Ramanan

      August 12, 2013 at 4:52 pm

      yummy and filling upma..looks great…

      Reply
    12. Magee's Kitchen

      August 12, 2013 at 6:10 pm

      Perfect texture of sago upma

      Reply
    13. Krithi Karthi

      August 12, 2013 at 11:51 pm

      My favorite upma… I make with the small javvarisi and also add cooked moong dhal..
      Dish It Out – Onions & Chillis

      Reply
    14. Sona S

      August 13, 2013 at 1:25 am

      Healthy and delicious upma.

      Reply
    15. JEYASHRI SURESH

      August 13, 2013 at 2:31 am

      Super tempting upma, never tried this way

      Reply
    16. Zareena

      August 13, 2013 at 1:42 pm

      mmm… perfectly made. I tasted this once at my friend's place but never tried making.

      Reply
    17. dassana

      August 20, 2013 at 7:45 pm

      Perfect texture of the sago upma.

      Reply
    18. Saranya Rajagopal

      September 24, 2013 at 8:46 am

      it was Yummy tummy .i tried it today morning

      Reply
    19. venugopalan R

      March 17, 2014 at 9:05 am

      We prepared it today, but without onion and coconut it tasted really good.

      Reply
    20. Gopi Patel

      June 17, 2014 at 8:09 pm

      Thanks for sharing sago recipe. This sago upma looks really great. I have used sago to make similar recipe of vrat khichdi.

      Sabudana Khichdi Recipe

      Do check out the recipe. I hope you like it.

      Reply
    21. honey bee

      August 16, 2015 at 7:07 am

      a great idea.
      well presented with images.
      love it

      Reply
    22. Nupur Parmar

      August 21, 2015 at 5:27 pm

      Hey.
      It looks yummy.
      U can try varlakshmi sago available at rengas rs puram. U need to soak for half hour only and then keep aside for draining in a colander for 4 hrs. They come out really good.

      Reply
      • Rajeswari Balakrishnan

        December 18, 2015 at 12:40 am

        Yummy. Looks so nice

        Reply
      • Rajeswari Balakrishnan

        December 18, 2015 at 12:40 am

        Yummy. Looks so nice

        Reply
    23. Deepthy Shriram

      April 03, 2016 at 11:30 am

      Tried it today….came out really well…Filling,healthy and easily available ingredients….fail safe recipe…thanks for sharing ?

      Reply
    24. Repakula

      May 13, 2016 at 4:30 pm

      Looks yummy. I personally think nylon sago is the best for making javvarisi upma.

      Reply
    25. Jothi Kalirajan

      April 06, 2017 at 7:16 am

      Easy healthy yummy

      Reply
    26. Santhiya

      January 09, 2019 at 3:48 pm

      We can add ground nut powder too. My Maharashtra friend prepares like that. It gives nice aroma and taste also.

      Reply

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