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    Home » Recipes » South Indian Recipes

    Javvarisi Uthappam| Saggubiyyam Uthappam | Sago Pancakes

    Published: Sep 3, 2015 · Modified: Nov 29, 2020 by Ramya · 20 Comments

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    Learn how to make easy Javvarisi Uthappam recipe with step by step pictures.

    1

    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.

    5

    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.

    2

    Sago Uthappam Recipe with Step by Step Pictures

    📖 Recipe

    Sago Uthappam

    Sago Uthappam | Javvarisi Uthappam

    Ramya
    Learn how to make Sago Uthappam recipe with step by step pictures
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Soak Time 2 hours hrs
    Total Time 2 hours hrs 40 minutes mins
    Course Breakfast
    Cuisine South Indian
    Servings 15 Uthappam

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 cup Sago/Saggubiyyam/Javvarisi
    • 1 cup Raw Rice I used Dosa Rice but Sona Masori works too
    • ½ cup Grated Carrot
    • ½ cup Coriander Leaves tightly packed
    • ½ cup Sour Curd
    • Salt as required
    • Water as required
    • Oil to sprinkle on Uthappams
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    • 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.
    Keyword Breakfast
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    4

    Detailed Step-wise Picture Recipe to make Javvarisi Uthappam

    1. 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).
    2. 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.

      CH_CH_IMG_20150823_192350_1
    3. Mix both the ground rice and the sago. Add grated carrots and finely chopped coriander along with the required salt. Mix well.CH_CH_IMG_20150823_192734_2
    4. Now add the sour curd and mix well. The batter should be thicker than the usual dosa batter.CH_CH_IMG_20150823_193129_111
    5. 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).CH_CH_IMG_20150823_193648_6
    6. 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.CH_CH_IMG_20150823_194352_7
    7. Serve hot with any spicy chutney. I served with Coconut Chutney but Onion Tomato Chutney really goes well this too.

    6

    Recipe Notes

    • 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.

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    1. Lynz Real Cooking

      September 03, 2015 at 10:06 am

      This is really interesting and wow so different! I wish I could taste it!! It looks very delicious!

      Reply
      • CHCooks

        September 05, 2015 at 5:15 pm

        Wish I could send you some 🙂 thanks a lot!

        Reply
        • Lynz Real Cooking

          September 05, 2015 at 6:32 pm

          I wish you could too!

          Reply
    2. Freda @ Aromatic essence

      September 03, 2015 at 10:12 am

      This is awesome ! I love South Indian cuisine 🙂

      Reply
      • CHCooks

        September 05, 2015 at 5:14 pm

        Thank you Freda 🙂

        Reply
    3. pattubaby06

      September 03, 2015 at 12:15 pm

      Woow! I like ur new way of methods for ur recipe! 🙂 Something new....

      Reply
      • CHCooks

        September 05, 2015 at 5:14 pm

        Thanks Pattu 🙂

        Reply
    4. karen

      September 03, 2015 at 2:47 pm

      Never thought that uttapam can be prepared using sago...will definitely try..thanks for step by step pictures

      Reply
      • CHCooks

        September 05, 2015 at 5:13 pm

        Thanks Karen.. Do try this out 🙂

        Reply
    5. srividhya

      September 03, 2015 at 5:21 pm

      I just add a handful of sago n poha to my regular batter. Idly n dosa comes out soft.. this interesting without urad dhal. Nice

      Reply
      • CHCooks

        September 05, 2015 at 5:13 pm

        Yes Vidhya I add poha to idli batter.. Is totally different though 🙂

        Reply
    6. Traditionally Modern Food

      September 04, 2015 at 3:49 am

      I should try this.. Have sago in pantry..looks like a grt bf

      Reply
      • CHCooks

        September 05, 2015 at 5:12 pm

        Yes it is, do try it out Vidya 🙂

        Reply
    7. Bharani

      September 04, 2015 at 6:02 am

      I love saboodana will try this ... looks yum 🙂

      Reply
      • CHCooks

        September 05, 2015 at 5:11 pm

        Sure do try, thanks Bharani 🙂

        Reply
    8. perspectivesandprejudices

      September 06, 2015 at 2:19 am

      Definitely going to try this. Can I just add already ground rice flour instead of grinding it and save that time? Also, does that gorgeous color come from the carrots or do you add turmeric?

      Reply
      • CHCooks

        September 09, 2015 at 9:55 pm

        I am guessing you can use rice flour as well though I have not tried it before.. The color is from carrots.. I have not used turmeric 🙂

        Reply
        • perspectivesandprejudices

          September 10, 2015 at 2:45 am

          Awesome 🙂 I shall try this and let you know how it turns out.

          Reply
          • CHCooks

            September 13, 2015 at 7:44 am

            Sure 🙂 🙂

            Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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