During my recent visit to the serene temples of Mangalore and Udupi, a dear friend introduced me to a breakfast dish that left a lasting impression—Sajjige Bajil. The smooth, silky upma paired with the crunchy, flavorful poha was a revelation. I couldn’t wait to recreate this delightful combination at home.

Back in my kitchen, I experimented to capture that authentic taste. While I used about 3 tablespoons of oil to achieve the hotel-style smoothness in the upma, feel free to adjust the quantity to suit your health preferences. Remember, portion control is key!

Health Benefits of the Dish

Sajjige Bajil isn’t just about taste; it’s a nutritious start to your day. The upma provides essential carbohydrates and proteins, while the poha adds fiber and iron. Together, they offer a balanced meal that keeps you energized and satisfied. Try pairing a salad along with this too.

Let’s Talk About Ingredients

• Rava (Semolina):
  Rava is the base for upma, offering a soft and smooth texture when cooked properly. It’s rich in iron and easy to digest. If unavailable, you can substitute with broken wheat for a healthier twist.
• Poha (Flattened Rice):
  Thin poha adds the crunchy element to this dish. It’s light, low in calories, and a good source of iron. Ensure you use the thin variety for the right texture.
• Coconut:
  Freshly grated coconut enhances the flavor and adds healthy fats. If fresh coconut isn’t accessible, desiccated coconut can be a substitute, though the taste may vary slightly.
• Spices (Mustard Seeds, Urad Dal, Chana Dal, Cumin, Coriander):
  These spices not only add flavor but also aid in digestion. Roasting them releases their essential oils, enhancing the aroma and taste of the dish.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

For Upma (Sajjige):

• In a pan, heat 1 tbsp oil.

• Add 1 tsp mustard seeds, 1 tsp split urad dal, 1 tsp chana dal, 1 tbsp chopped ginger, 2 finely chopped green chilies, and 1 sprig curry leaves.

• Sauté for 30 seconds.

Add 1 finely chopped carrot and 3 finely chopped beans.

• Cook for 1 minute.

• Add a pinch of turmeric powder and mix well

• add 3/4 cup rava.

• Roast on low flame for 1-2 minutes until a nice aroma arises,

• stirring continuously.

• Add salt to taste

• and mix well.

• Pour in 2 1/4 cups of hot water.

• Stir and cook on medium heat until the water is almost absorbed.

• Add a handful of chopped coriander leaves and 2 tbsp grated coconut.

• For a smoother texture, add 1 tbsp oil.

• Mix well and cook on low heat

until you achieve a halwa-like consistency.

For Masala Poha (Avalakki):

• Spice Powder:
  In a pan, heat a drop of oil.

• Roast 5 byadgi red chilies, 1 tsp coriander seeds, and 1/2 tsp cumin seeds

• Roast until aromatic.

• Grind the spices

• to a medium coarse powder.

• Mixing:
  In a mixing bowl, take 2 cups thin poha.

• Add 1/2 tsp salt,

• 1/2 cup grated coconut,

• 2 tsp jaggery powder,

• and the prepared spice powder.

• Mix well, slightly crushing the poha to blend flavors.

• Tempering:
  Heat 1 tbsp oil in a pan.

• Add 1 tsp mustard seeds,

• 1 sprig curry leaves,

• and a pinch of Kashmiri red chili powder.

• Once mustard seeds splutter and curry leaves turn crisp, add this tempering to the poha mixture.

• Mix again.

Serving Suggestion:

Scoop a portion of upma onto a serving plate and

serve the seasoned poha on the side. Also serve coconut chutney or sambar to go along.

Expert Tips

• Roasting Rava: Ensure rava is roasted on low flame to prevent burning and achieve a nutty aroma.
• Water Ratio: Maintain a 1:3 ratio of rava to water for a soft upma.
• Oil Usage: Adjust oil quantity based on desired texture and health considerations.
• Poha Texture: Slightly crushing the poha while mixing helps in better flavor absorption.

FAQs

Q: Can I use thick poha instead of thin poha?
A: Thin poha is preferred for its light texture. If using thick poha, soak it briefly to soften before use.

Q: Is it necessary to use fresh coconut?
A: Fresh coconut imparts the best flavor, but desiccated coconut can be used as an alternative.

Q: Can I add other vegetables to upma?
A: Yes, vegetables like peas, capsicum, or onions can be added based on preference.

Recipe card