Friday, August 12, 2011

Saboodhana Kichdi - Javarisi Upma - Tapioca Upma

A healthy and light breakfast that can be made in less than 15mins. So ideal for the early morning rush hour in the kitchen and very delicious too. This is a Maharashtrian delicacy and can be made for breakfast or evening snacks. For Maharashtrians, the Saboodhana is a very special food and is used to break the "fast" on auspicious days.

Saboodhana(Tapioca) Upma


- 1 cup Saboodhana
- 1 small potato finely chopped or boiled
- 1 or 2 green chillies finely chopped ( as per preference)
- 1 tbsp peanuts
- 1 tbsp dry roasted peanuts coarse grinded
- 1 tsp cumin seeds ( Jeera)
- 1 tsp Sugar
- 1/2 tsp ghee(clarified butter)
- 1/2 tsp oil
- Salt to taste
- Finely chopped coriander for garnishing

Prep time: Overnight soaking            Cook time: 15 mins


- Wash and soak the saboodhana for 6- 7 hours with just enough water to cover the granules.
- When you are ready to make the upma, add sugar, salt and coarse ground peanuts to the saboodhana and mix it well.
Soaked Tapioca, ground peanuts, salt and Sugar

- In a pan, heat the oil and ghee and add the cumin seeds, green chilly, peanuts and potato and fry until the potatoes are cooked. This will take about 3-4 mins.
- You can add crushed boiled potatoes too if you have them.
- Once the potatoes are cooked, add the saboodhana to the pan and turn it over every 2 mins.
- Cook on low or medium flame only.
- Once all the saboodhana turn translucent, switch off the heat. Garnish liberally with chopped coriander.
- Breakfast is ready to serve. Tastes more yummy with a side of curd and sugar mix :-)!

Foot note:

- When you grind the peanuts, make extra and store in a small container. Comes in handy anytime you want to make the upma.
- If you live in a humid place, soak the saboodhana for about 2-3 hours. Then drain it on an absorbent cloth. Once all the excess water is absored in the cloth, transfer the saboodhana to a container and refrigerate for 4-5 hours or overnight, if you want to make it for breakfast. This process will help to keep the saboodhana's from getting sticky and mushy.
- When you buy saboodhana, play safe;-) Some variety are good only for making the fryms (vadaam or vethal) and the upma tastes yuck in those variety.
- So, check with the shop if it is good for upma. Preferably go for branded and packed tapioca's instead of the loose variety.


  1. not light...because sabhoodana is heavy in calories...even more than rice...!!!