Sabbakki Uppittu (Tappioca Uppittu)

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Mysore Style CookingThis is a dish my mother used to make, and I pass it on here without any modifications. It is a traditional dish and was prepared especially during fasting. It can be consumed as one complete meal either in the morning or evening. During fasting the dish must not contain fresh vegetables. It should have only roots and tubers.

  • Yield: 2 Servings


  • 8 oz (250 g) pearl tapioca
  • 2 Tbs coconut, grated
  • 2 Tbs fresh coriander leaves, chopped
  • ½ cup peanuts, crushed
  • 8 oz (250 g) potato, finely chopped
  • salt to taste
  • 3 Tbs oil
  • 2 tsp cumin seeds
  • 1 green chilli, chopped
  • 10 curry leaves
  • 1 pinch asafetida
How to Make It
  1. Wash and soak sabbakki (tapioca) for 10 minutes or until each grain has become soft. It should not be sticky. Drain excess water. Keep it aside for 4 hours.
  2. In a small pan fry the peanuts without oil until they start to brown.
  3. Before cooking the sabbakki (tapioca) mix it with the grated coconut, coriander leaves and peanuts.
  4. To prepare the tempering, heat the oil in a heavy-bottomed pot on low heat and add cumin seeds, chilli, curry leaves and asafetida and fry for a few seconds.
  5. Add chopped potatoes with a little salt and fry for a few minutes. Cover with the lid and cook for 10 minutes stirring occasionally.
  6. Add sabbakki (tapioca) and salt to taste and cover with the lid again, stirring occasionally. Cook for 10 minutes. Serve hot.

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