Sabudana Fruit Upma
Top Rated Recipe
Key Details:
prep time: 4 hours
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Bengali
Key Ingredients:
Sago
Apple
Pineapple
Dried pomegranate seeds
Cashewnuts
Raisins
Peanuts
Fresh pomegranate pearls
About Sabudana Fruit Upma
Table of Contents
Zara hat ke sabudana
khichdi which is very easy on the palate
- Sago (sabudana) 1½ cups
- Medium apple 1
- Pineapple, chopped 2 to 3 tbsps
- Dried pomegranate seeds 1 tbsps
Step 1.Take sago in a bowl and wash it. Then add water which is just above the level of sago. Add salt and let the sago soak for 3-4 hours or overnight.
Step 2.Halve, core and roughly cut the apple
Read MoreIngredients
- Sago (sabudana) 1½ cups
- Medium apple 1
- Pineapple, chopped 2 to 3 tbsps
- Dried pomegranate seeds 1 tbsps
- Ghee 2 tbsps
- Mustard seeds 1 tsp
- Dried red chillies, broken 2
- Curry leaves 7 to 8
- Cashewnuts, roasted and broken 2 tbsps
- Raisins 1 tbsp
- Peanuts, roasted and crushed 2 tbsps
- Fresh pomegranate pearls a few to garnish
How to Make Sabudana Fruit Upma (Stepwise Photos)
Method
- Take sago in a bowl and wash it. Then add water which is just above the level of sago. Add salt and let the sago soak for 3-4 hours or overnight.
- Halve, core and roughly cut the apple
- Put the pineapple pieces in a blender jar, add pomegranate seeds, apple and ½ cup water and blend into a puree. Add this puree to sago and mix well.
- Heat ghee in a non-stick pan, add mustard seeds, red chillies, curry leaves and the sago mixture and mix lightly. Cover and cook for 2-3 minutes.
- Uncover, add cashewnuts and raisins and mix. Add peanuts and mix.
- Transfer the sabudana upma into a serving bowl, garnish with pomegranate pearls and serve hot.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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