Sabudana khichdi- javvarisi upma

This is something which is liked by everyone at my place. I do try to make this quite often. But I find this snack very tricky. Sometimes, it comes really nice, sometimes it gets mushy and squished..kind of yielding.But if it comes good, its the tastiest and best tiffin item ever. One has to be careful about soaking the sabudana/sago which mainly decides the result. It has to be soft and dry when you are going to start making it. I will give the detailed method below.

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Sabudana khichdi- javvarisi upma
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 2 cups Sabudana / sago
  • 1/2 cup Groundnut
  • 2 Potatoes - grated
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • a pinch Asafoetida
  • 2 chilly Green - chopped fine
  • Coriander - a small stem chopped fine for garnishing
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 2 cups Sabudana / sago
  • 1/2 cup Groundnut
  • 2 Potatoes - grated
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • a pinch Asafoetida
  • 2 chilly Green - chopped fine
  • Coriander - a small stem chopped fine for garnishing
Instructions
  1. Method- If you are using the regular sabudana, soak them in water for half an hour. Later drain the water. Just allow a little water to be at the bottom of the vessel. Keep it for a couple of hours. Before you start, ensure that the grains are soft in the core too. It should be completely dry.
  2. You get the instant sabudana too. They are comparitively tinier in size. You have to soak them in water for 15 minutes. Drain the water completly. Allow it to dry. You can use them in within one hour.
  3. Roast the groundnuts and grind them coarsely. Dont grind it to a fine powder. It will be nice to bite into small pieces of groundnut.
  4. Grate the potatoes and squeeze out the water completely out of it. Mix the sabudana and the grated potatoes just before you start the preperation.
  5. Heat ghee in a pan. Add cumin seeds and asafoetida. Add green chillies and salt. Then add the mixture of sabudana and potatoes. Keep stirring and take care that it does not stick to the bottom of the pan. After it mixes well and cooked. Add the groundnuts. Mix well and keep stirring for another 2 to 3 minutes. Garnish with coriander leaves.
  6. Serve hot with kadi or curds(spicy).
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21 thoughts on “Sabudana khichdi- javvarisi upma”

  1. i agree too…it’s very tricky. i made it once and did not come out well. it was so soggy.. next time when i make, i will keep ur recipe in mind 🙂

  2. Tricky is exactly the word that comes in my mind when i say sabudana khichdi,coz it really is unpredictable.Adding grounded peanuts do help me to make a better version of khichdi and i too like the coarse nuts to bite on,instead of powdered

  3. You are absolutely right! Roasted and ground groundnuts can help make a non-pasty and very tasty sabu dana khichdi. Also, like you said the soaking has to be right. This khichdi is not as easy as a khichdi usually is and may be thats why its tastier than the rest!

  4. This is my fave, love the taste of peanuts in this, I have never heard of an instant sabudana…khichdi looks inviting 🙂

  5. I was just thinking about making this for dinner and found your version. Will definitely try this one out! Thanks!

  6. Sabudana Khichdi my mouth is watering its my fav tea time snack and can eat almost everyday, urs look delicious too…

    Enjoy the festivities by participating in Christmas Feast Event @ Purva’s Daawat

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