Sabudhana upma

Total Time:
12.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1 cup - sabudana
  • 1 - potato
  • 3 - green chilli
  • 1/2 - lemon
  • 3 tbsp - peanuts
  • 1 tbsp - ghee
  • To temper:
  • 1 tsp - ghee
  • 1 tsp - jeera
  • 3/4 tsp - mustard (optional)
  • 1 sprig - curry leaves

How to Make Sabudhana upma

  • Wash sago well and soak it overnight with water just enough to immerse the sago.
  • The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  • Boil potatoes and cube it. Keep aside.
  • In a non-stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves.
  • Add the cubed potatoes, little salt and fry for a minute. Add the sago, required salt and stir well.
  • Add ghee if needed and keep in medium flame for 4- 5 minutes, until transparent and soft.
  • Make sure you stir to avoid sticking to the bottom.
  • Add crushed peanuts (roasted).
  • Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.
  • Recipe Courtesy: Rak's kitchen