Sago Upma (Javvarisi Upma) is a comforting dish that brings back memories of mom’s cooking. The tiny sago pearls soak up all the flavors from spices and lentils, creating little bursts of taste in every bite. I love making this on weekends when I have time to let the sago soak overnight. The result is always worth the wait.
About the Recipe
This recipe puts a spin on traditional upma by using sago instead of semolina. The overnight soaking might seem like extra work, but it’s mostly hands-off time. The cooked dish has a lovely texture – soft yet slightly chewy sago pearls mixed with crunchy lentils and fresh vegetables. The lemon juice adds a bright note at the end.
Why You’ll Love This Recipe
You’ll love how the sago pearls become soft and translucent after soaking. The tempering of spices fills your kitchen with wonderful aromas. It’s a filling breakfast that won’t weigh you down. The recipe is flexible – add your favorite vegetables or skip some if you don’t have them. Best of all, it’s budget-friendly and makes enough for the whole family.
Cooking Tips
– Don’t skip soaking the sago – it’s key for the right texture
– Rinse the soaked sago until water runs clear
– Cook on medium heat to avoid sticking
– Keep stirring after adding sago to prevent lumps
– Add lemon juice only after removing from heat
Serving and Storing Suggestions
Serves 4-5 people. Prep time: 8-12 hours (mostly soaking). Cooking time: 30 minutes. Serve hot with coconut chutney or pickle. Leftovers stay good in the fridge for a day – just sprinkle some water while reheating.
Similar Recipes
- 1. Semolina Upma
- 2. Vermicelli Upma
- 3. Quinoa Upma
Nutrient Benefits
Sago provides quick energy and is easy to digest. Lentils add protein and fiber. Fresh vegetables bring vitamins and minerals. Coconut adds healthy fats. This balanced meal keeps you full and energized through the morning.
Sago Upma (Javvarisi Upma)
Ingredients
- 2 cups Sago (Sabudana/Javvarisi(
- 1/2 cup Urad Dal
- 1/4 cup Carrot (finely sliced (optional))
- 1/2 cup Moong Dal
- 1/2 cup Onions (finely chopped)
- 1/2 cup Coconut (grated)
- 2 tsp Rice Flour
- Juice of 2 Lemons
- 2 tsp Ginger (finely chopped)
- 5 to 6 Green Chillies (finely chopped)
- Coriander Leaves (chopped)
- Salt as per taste
- Oil as required
For Tempering:
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal
- 2 tsp Bengal Gram Dal
- Cashew Nuts (few)
- Curry Leaves (few)
Instructions
- Soak the sago in water for 8 to 12 hours or overnight.
- Pressure cook the dals until 1 or 2 whistles.
- Drain the sago well.
- Add rice flour and mix well.
- Heat little oil in a pan.
- Fry the tempering ingredients for a minute.
- Add the green chillies, ginger, onions and saute for a minute or two.
- Add the sago and stir well.
- Add salt and cooked dals.
- Stir well.
- Add the grated coconut and stir once or twice.
- Remove from flame and add lemon juice.
- Mix well and garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I reduce the soaking time for sago?
The minimum soaking time should be 6 hours. Less than that will leave the sago hard and chewy. Overnight soaking gives the best results.
Can I make this without coconut?
Yes. The coconut adds flavor but isn’t essential. You can skip it or replace it with roasted peanuts for crunch.
Is this recipe good for kids?
Yes. It’s mild, nutritious, and filling. You can adjust the spice level by reducing green chilies. Kids usually love the soft texture of sago.
