Sabudana upma

A maharashtrian favorite and its very tasty and one can also eat it during fast.

Recipe by sneha gavane of new delhi, IN

Ingredients vegetarian 4 servings

    • 250 gm of sabudana
    • 2 medium size potatoes, cut into small pieces
    • 2 medium size onions (finely chopped)
    • 2-3 green chillies (chopped)
    • 1/2 cup ground nuts
    • salt to taste
    • pinch of turmeric
    • chilli powder to taste
    • 1/2 tsp rai, jeera
    • a pinch of hing.
    • green coriander leaves and kari patta.
    • ghee or oil to fry.


    1. Soak sabudana for three - four hours (do not keep more water it should be exactly the amount required to sok not more than that or else it would become very sticky)
    2. Rinse after soaking so that all white powder is washed away.
    3. Heat oil or ghee in pan, put rai, jeera a pinch of hing kari patta and green chillies.
    4. Now add onions and potatoes (chopped)
    5. In a different pan, now fry the ground nuts (peanuts) without any oil or ghee and remove the upper skin.
    6. Crush the grund nut coarsely.( do not powder it)
    7. Now after the potatoes and onions are done ( tender) add the spices and fry again
    8. Now add sabudana and ground nut one by one.
    9. Cover the lid for two minutes. then fry again, repeat the process without letting the sabudana stick to the pan.
    10. fry till all's mixed thoroughly.
    11. this should be served hot with mint chutney.
    12. While making it for fast, do not add onions and add sendha namak instead on normal table salt.



    Hi Deepti, Sendha namak is the fasting salt, that means the salt which you use during fasts and not the other salt which you use normally.


    HI, very yummy easy to make thanks


    hi sneha, could u please tell me what is sendha namak?


    how wld we know how much water is needed to soak sabudana ? for eg 250 gms of sabudana shld be soaked in 1 or 2 cups of water or the sabudana shld be just submerged in water..plz explain thanx n regards



    yummy,delicious and easy to make

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