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    Home » Recipes » Upma | Pongal | Kichdi

    Sabudana Khichdi | Javvarisi Upma - Perfect & Non sticky pearls

    Published: Oct 9, 2018 · by Nisha

    Jump to Recipe Print Recipe

    Sabudana khichdi displayed with peanut dahi chutney and tea. 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.

    Sabudana Khichdi | Javvarisi Upma
    Sabudana Khichdi | Javvarisi Upma

    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.

    1. 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.
    2. 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.
    3. Use medium or big sized pearls. Try not to use the fine variety for making upma.
    5 from 11 votes
    Print
    Sabudana Khichdi | Javvarisi Upma
    Prep Time
    8 hrs
    Cook Time
    15 mins
    Total Time
    8 hrs 15 mins
     

    Soft and fluffy tapioca pearls topped with crushed nuts and fresh grated coconut.

    Course: Breakfast
    Cuisine: Indian, Maharashtrian
    Servings: 2
    Author: Nisha
    Ingredients
    • 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
    Tempering
    • ½ teaspoon mustard seeds
    • 1 tablespoon channa dal
    • 2 green chillies, chopped or slit lengthwise
    • 6 curry leaves
    • Coriander for garnish
    Instructions
    1. Soak javvarisi in water for a couple of hours. Then drain the water completely and keep it aside overnight. 

    2. 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.

    3. 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. 

    4. 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. 

    5. Then add the javvarsi, reduce the flame to low-med. Cover and cook for 5 minutes. 

    6. Stir carefully and fluff it up. Press the pearls to see if they are cooked. They should easily smash. 

    7. 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. 

    Serving
    1. Traditionally served with a sweet chutney - dahi chutney. 

    Recipe Notes
    1. 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.

    View other "Upma | Pongal | Kichdi" recipes

    • Upma Recipe - Rava, Gothumai Rava & Semiya
    • Sakkarai Pongal | Chakkarai Pongal recipe
    • Rava Pongal | Semolina Pongal
    • Idli Upma - Proper use of left over Idlis

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    Reader Interactions

    Comments

    1. Priya Srinivasan says

      October 14, 2018 at 5:20 am

      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!

      Reply
    2. Shalu says

      October 13, 2018 at 1:19 pm

      Sabudana khichdi looks soooo inviting. Beautiful clicks. Thanks for sharing wonderful tips dear.

      Reply
    3. Mildly Indian says

      October 12, 2018 at 10:02 pm

      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.

      Reply
    4. Jolly says

      October 12, 2018 at 5:24 pm

      Lovely share 🙂 This is my personal favourite dish. Perfect for lunch and a complete meal by itself. Yumm

      Reply
    5. Meghna Chatterjee says

      October 12, 2018 at 3:54 pm

      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.

      Reply
    6. Sasmita Sahoo Samanta says

      October 12, 2018 at 1:21 pm

      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 🙂

      Reply
    7. Poonam Bachhav says

      October 12, 2018 at 12:54 pm

      Making a non sticky sabudana khichadi is an art and you have mailed it. The khichadi looks perfect !

      Reply
    8. Pavani says

      October 12, 2018 at 11:47 am

      Khichdi looks very tempting and delicious. Beautiful clicks.

      Reply
    9. Jayashree says

      October 12, 2018 at 11:23 am

      It's one of the favourite at home, yummy share. The roasted part is so delish.

      Reply
    10. Geetha Priyanka says

      October 12, 2018 at 10:08 am

      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.

      Reply
    11. Lata Lala says

      October 12, 2018 at 6:38 am

      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 .

      Reply
    12. Lata Lala says

      October 12, 2018 at 6:38 am

      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 .

      Reply
    13. Jagruti Dhanecha says

      October 11, 2018 at 10:27 pm

      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 🙂

      Reply
    14. Vanitha Bhat says

      October 11, 2018 at 8:59 pm

      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!

      Reply
    15. Soma Mukherjee says

      October 11, 2018 at 3:30 pm

      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.

      Reply
    16. Shobha Keshwani says

      October 11, 2018 at 12:55 pm

      Always a favourite meal during the fasting days. You have made it so well.

      Reply
    17. Sapana says

      August 24, 2017 at 12:53 pm

      You have got a perfect texture of the khichdi there. Love the pictures too.

      Reply
    18. Chef Mireille says

      July 13, 2017 at 4:38 am

      some dishes are like that - takes a few times before they warm to you

      Reply
    19. Srividhya Gopalakrishnan says

      July 12, 2017 at 6:50 am

      My favroite upma. Love that earthen pot shot.

      Reply
    20. Sharmila - The Happie Friends Potpourri Corner says

      July 06, 2017 at 10:34 am

      Sabudana kichadi is in my to do list for a long time. Love it with some cruncy peanuts..

      Reply
    21. Priya Suresh says

      July 03, 2017 at 7:53 am

      Wow, those pearls looks prefect and beautiful clicks there.

      Reply
    22. harini says

      July 01, 2017 at 4:18 pm

      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.

      Reply
    23. Vaishali says

      July 01, 2017 at 5:39 am

      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 !

      Reply
    24. themadscientiststskitchen says

      June 28, 2017 at 10:43 am

      Yummy I make this often as it is kiddos favourite.

      Reply
    25. Mayuri Patel says

      June 28, 2017 at 3:44 am

      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.

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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