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.
Servings2
Ingredients
- ½ cup sago javvarisi
- ⅓ cup onion finely chopped
- ¼ teaspoon turmeric powder
- salt to taste
- water as needed
To Temper:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ tablespoon chana dal
- a small sprig curry leaves
- a small piece ginger
- 2 green chillies chopped finely
- a tiny pinch hing
Instructions
- Measure ½ 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 ¼ 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 ½ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal and ½ teaspoon chana dal. Saute until golden.
- Add few curry leaves, 2 green chillies, a small piece ginger and a pinch of hing.
- Add ⅓ cup onion along with salt - Saute until it turns transparent.
- Add ¼ 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
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.
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