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1 cup - sabudana
3 tbsp -
1 tbsp -
1 tsp -
1 tsp -
3/4 tsp - mustard (optional)
1 sprig -
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
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.