Sabudana Khichdi | Javvarisi Upma - Soft and fluffy tapioca pearls topped with roasted and crushed peanuts. Top it off with fresh coriander leaves, grated coconut and a dash of lime juice. A gluten free wholesome breakfast to start the day on the right note.
This is one of the few dish that needs an acquired taste. The first few times I had, I was not impressed and didn't want it again. Time and again, having run out of options for breakfast, I had no choice but to include this in the meal plan as well. That's how slowly this has become one of our favourite. Just as this dish needed time to grow on our taste buds, it also required some practice and effort to make this dish perfect.
Follow this and you ll get an awesome sabudana khichdi always. If the pearls are pure in processing, this makes a good gluten free diet as well.
To get the perfect texture of Sabudana Khichdi | Javvarisi Upma
I have to thank my cousin for giving me hands-on help in making this. The tips that I learnt from her never fails me ever.
- Soak the pearls for about 1 hr in enough water. Then drain the water and let is rest overnight. The remaining moisture is enough to soften the pearls and at the same time help it to hold its shape. Using excess water will make your sabudana (tapioca pearls) to get mushed up. Over soaking makes this mushy and not soaking properly will make the center of the pearls hard. The type of pearls we use in the preparation also plays an important role.
- The second one is mixing of the crushed roasted peanuts with the soaked pearls before making the dish. This helps to keep the pearls separate without forming lumps. The first thing I do is roast some peanuts, crush it and add them to the soaked pearls. I also add salt along with it and mix it well.
- Use medium or big sized pearls. Try not to use the fine variety for making upma.
Soft and fluffy tapioca pearls topped with crushed nuts and fresh grated coconut.
- 1 cup Javvarisi | Sabudana | Tapioca Pearls
- Water to soak
- ½ cup peanuts
- ¾ cup finely chopped onion
- ¾ cup cubed potatoes
- 1 tablespoon fresh or frozen grated coconut optional
- Salt to taste
- 1 teaspoon Sugar
- ½ teaspoon mustard seeds
- 1 tablespoon channa dal
- 2 green chillies, chopped or slit lengthwise
- 6 curry leaves
- Coriander for garnish
Soak javvarisi in water for a couple of hours. Then drain the water completely and keep it aside overnight.
In the morning or just before preparing, roast the peanuts and crush it coarsely. Mix half the quantity crushed peanuts in javvarisi along with salt and sugar. Mix well and keep aside.
In a Kadai or pan, on a medium flame flame, heat oil. Once it is hot add the mustard seeds & cumin seeds. Once it starts spluttering, add the chillies & curry leaves. Fry.
Then add the onions and sauté until it turns translucent. Then add the potatoes and fry them until they become soft. Sprinkle water if needed.
Then add the javvarsi, reduce the flame to low-med. Cover and cook for 5 minutes.
Stir carefully and fluff it up. Press the pearls to see if they are cooked. They should easily smash.
Turn off the flame, add the coconut if using. Garnish with coriander leaves and the remaining peanuts. You can also squeeze a little bit of lime.
Traditionally served with a sweet chutney - dahi chutney.
- Try to get medium or large sized regular tapioca pearls and not the nylon variety. The small size pearls might become mushy. But you can adjust the soaking time as per the variety you have.
Priya Srinivasan says
Perfectly done sabudana nisha! Love the clicks, i have made it once or twice at home, planning to make it this week as I m expecting done friends for navrathri who might be fasting! Thanks for the tips on getting the upma right!
Shalu says
Sabudana khichdi looks soooo inviting. Beautiful clicks. Thanks for sharing wonderful tips dear.
Mildly Indian says
Totally love the tips and attention to detail in the recipe.I have tried it many times and end up in a mushy goo. Now these tips are going to be helpful. Let me try.
Jolly says
Lovely share 🙂 This is my personal favourite dish. Perfect for lunch and a complete meal by itself. Yumm
Meghna Chatterjee says
This is my very favorite food, I was looking for a reliable recipe for such a long time. Thanks for the share and your tips are great.
Sasmita Sahoo Samanta says
Sabudana khichdi is a must during festive time. Love all the clicks and thanks for sharing the tips to making it perfect . i too follow most of them 🙂
Poonam Bachhav says
Making a non sticky sabudana khichadi is an art and you have mailed it. The khichadi looks perfect !
Pavani says
Khichdi looks very tempting and delicious. Beautiful clicks.
Jayashree says
It's one of the favourite at home, yummy share. The roasted part is so delish.
Geetha Priyanka says
You have given such a useful tip to make the perfect sabudana khichdi. Now I realised why I always fail to make any tapioca dish. Thanks much for the tips.
Lata Lala says
Sabudana khichdi is loved by all. It's my super favorite and make it whenever I don't want to eat regular meals. Lovely clicks and thanks for sharing the tips to making it perfect .
Lata Lala says
Sabudana khichdi is loved by all. It's my super favorite and make it whenever I don't want to eat regular meals. Lovely clicks and that is for sharing the tips to making it perfect .
Jagruti Dhanecha says
Sabudana khichdi is one of my most favourite snacks, and yes must agree for some It's hard to make perfect khichdi although recipe seems so easy and simple. I mastered it after a few failed attempts and looks like you have too 🙂
Vanitha Bhat says
Such a beautiful looking dish!I know, sabudana kichdi is not everyone's cup of tea! So nice of you to give some awesome tips to make this non-mushy! I love this dish and will try to make it soon, especially as it gives me another opportunity to indulge in my favorite nut, peanuts!
Soma Mukherjee says
Whenever I see sabudana kichdi i am tempted to finish off the whole bowl, can have this any day anytime, your recipe and photography has tempting me to make some soon, lovely recipe.
Shobha Keshwani says
Always a favourite meal during the fasting days. You have made it so well.
Sapana says
You have got a perfect texture of the khichdi there. Love the pictures too.
Chef Mireille says
some dishes are like that - takes a few times before they warm to you
Srividhya Gopalakrishnan says
My favroite upma. Love that earthen pot shot.
Sharmila - The Happie Friends Potpourri Corner says
Sabudana kichadi is in my to do list for a long time. Love it with some cruncy peanuts..
Priya Suresh says
Wow, those pearls looks prefect and beautiful clicks there.
harini says
Awesome khichdi. I just wash the sabudana and drain, put a tablespoon of yogurt and set aside overnight. It gets ready for the morning - foolproof so far in my kitchen.
Vaishali says
The khichadi looks awesome . It is rather tricky to make this and getting the perfect texture is an art which I am
Poor at !
Thanks for the tips !
themadscientiststskitchen says
Yummy I make this often as it is kiddos favourite.
Mayuri Patel says
I love making sabudana khichdi. Like the tips, I usually soak them overnight. Mixing the peanuts with the sabudana is a good idea.I usually use coarse peanut powder but I like the way you've added them whole.