Another breakfast recipe for today – Javvarisi/ Saggubiyyam/ Sabudhana Uthappam. I try to make as many variations to the monotonous recipes, to add a zing and this is one such creation. Sago is prepared from Tapioca and in India there are so many recipes using it. The most popular one for South Indians is the Saggubiyyam/Javvarisi Payasam. In North India, Sago is used in special preparations to be consumed during fasting. I am yet to try out the famous Sabudhana Khichdi but for today I have an interesting recipe – Uthappam using Sago. Uthappam is thicker in consistency and resembles a pancake only that this is the savory version. I used raw rice to make the batter along with the javvarisi/saggubiyyam. This uthappam is loaded with goodness of carrots and coriander leaves. I did not use onions, but one can use them as well.
The best part about this recipe is that it’s instant. You only need an hour of preparation work at the minimum and can start making these uthappams. I did not have to use cooking soda for the fluffiness and to have a bit of taste, used a cup of sour curd. This batter stays good in the refrigerator for 2-3 days and I felt that the uthappams still tasted really good. If you can plan ahead, I would suggest that the batter is left for fermentation and in that case, curd can be skipped. I used the large variants of the Sago so that the uthappam would have little pearls of it all over but one can use any variety. I have attempted to post step by step pictures for this recipe, please bear with the low quality images as I had to use my mobile phone to quickly click the pictures while cooking.
To make Javvarisi/Saggubiyyam Uthappam
What I used –
- Sago/Saggubiyyam/Javvarisi, 1 cup
- Raw Rice, 1 cup (I used Dosa Rice but Sona Masori works too)
- Grated Carrot, ½ cup
- Coriander Leaves, ½ cup (tightly packed)
- Sour Curd, ½ cup
- Salt, as required
- Water, as required
- Oil, to sprinkle on Uthappams
How I made –
- Start by soaking both the rice and the sago/saggubiyyam/javvarisi in enough water separately for a tleast 1 hour (anytime more than an hour would be good too).
- In a mixer jar, grind the soaked rice into a smooth paste and remove it on to a bowl. In the same mixer jar, just pulse the soaked sago so that it’s coarsely ground.
- Mix both the ground rice and the sago. Add grated carrots and finely chopped coriander along with the required salt. Mix well.
- Now add the sour curd and mix well. The batter should be thicker than the usual dosa batter.
- Heat a tawa/flat plan. Take a ladle of the prepared batter and pour it on the hot tawa. Gently spread it in such a way that the batter is 2mm in thickness. Sprinkle oil along the edges and let the uthappam cook on low/medium flame until the top seems cooked (changes color).
- Gently flip it on to the other side and let it cook for a few seconds. The bottom of the uthappam should have turned golden brown and is crisp.
- Serve hot with any spicy chutney. I served with Coconut Chutney but Onion Tomato Chutney really goes well this too.
- Ideally, the rice and the sago should soak for at least one hour. But if you have time, can let them soak for 2-3hrs as well.
- Use sour curd if using the batter immediately. Else, let the batter naturally ferment by leaving it in a warm place for 6-7hours.
- I used grated carrots and coriander leaves to go with this uthappam. One can use finely chopped onions too.
- Ensure that the uthappam cooks on low/medium flame otherwise the bottom would char and the uthappam would not be cooked properly.
- The batter stays good in the fridge for 2-3days.
- To have a spicier version of this, add finely chopped green chillies to the batter.