Sabudana Upma

sabudana upma

Sabudana upma, also known as sabakki upma, saggubeeyam upma, sago upma, and javvarisi upma, is easy to make. It can also be cooked fast. In particular, children like this food much. It consumes less oil relative to the common upmas, so from the health view too, this cuisine scores higher. If you are thinking of preparing a breakfast or of making a light dish for an evening, which is out of the ordinary, then consider sabudana upma.

A point to remember about this food is that you have to plan ahead to prepare it. The reason is sabudana has to be soaked in water for several hours or for an entire night.

Coconut chutney can be used as a side-dish for this food.

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Servings: Two to Three


1. Sabudana / sago / sabakki / seeme akki 1 cup
2. Oil 1 tablespoon
3. Mustard 1/4 teaspoon
4. Ground nut / pea nut 1 tablespoon
5. Channa dal 1/2 teaspoon
6. Urad dal 1/2 teaspoon
7. Cumin seeds 1/2 teaspoon
8. Turmeric 1/8 teaspoon / 2 pinch

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9. Green chilies or red chilies 4-5
10. Curry leaves 8-10
11. Potatoes 2 medium
12. Salt to taste
13. Hing / Asafoetida 1 pinch
14. Lemon juice to taste
15. Coconut gratings 1 tablespoon
16. Garnishing: coriander leaves and carrot gratings

How to make Sabudana Upma?

1. Wash sabudana.

Soak it in one to one-and-a-quarter cup of water for 5-6 hours or soak it overnight. If there is water left after soaking, drain it.

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2. Cook the potatoes in water till these are almost cooked (soft, yet firm).

Keep aside to cool.

Cut the potatoes into small pieces.
3. Heat oil in a thick-bottom vessel.

Reduce the flame to sim.
4. Add mustard seeds.

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5. Add ground nut and channa dal.

Fry for one minute.

Add urad dal, cumin seeds and hing.

Fry till the dal turns golden-brown.

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6. Add chopped green chillies, curry leaves. Fry.
7. Add potato pieces, turmeric, and little salt.

Fry till the potato pieces are fully cooked.

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8. Add sabudana and salt.

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Fry till sabudana is cooked, which will be evident if the sabudana color becomes transparent.

sabudana upma s9b
9. Add lemon juice and coconut gratings. Mix.

Switch off the stove.
10. Garnish with chopped coriander leaves and grated carrot.

Sabudana upma / sago upma is ready.

sabudana upma

TIPS How to make Sabudana Upma?
1. If you soak old sabudana in water, some of these will dissolve. In that case, the sabudana upma will be sticky. Use such sabudana to make sabudana dosa rather than sago upma.
2. You can use any vegetables of your choice.