Go Back
sajjige bajil recipe
Print Recipe

Sajjige Bajil – Udupi's Traditional Upma and Poha Combo

A delightful combination of smooth upma and seasoned poha, offering a balance of textures and flavors.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: South Indian
Keyword: breakfast
Servings: 4 people
Author: Jinoo Jayakrishnan
Pin Recipe

Ingredients

Upma (Sajjige):

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp split urad dal
  • 1 tsp chana dal
  • 1 tbsp chopped ginger
  • 2 finely chopped green chilies
  • 1 sprig curry leaves
  • 1 finely chopped carrot
  • 3 finely chopped beans
  • A pinch of turmeric powder
  • 3/4 cup rava - semolina
  • Salt to taste
  • 2 1/4 cups hot water
  • Handful of chopped coriander leaves
  • 2 tbsp grated coconut
  • 1 tbsp oil - optional

Masala Poha (Avalakki):

  • 5 byadgi red chilies
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 cups thin poha - flattened rice
  • 1/2 tsp salt
  • 1/2 cup grated coconut
  • 2 tsp jaggery powder
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • A pinch of Kashmiri red chili powder

Instructions

To Make Upma (Sajjige):

  • Heat 1 tbsp oil in a pan. Add mustard seeds, urad dal, chana dal, chopped ginger, green chilies, and curry leaves. Sauté for 30 seconds.
  • Add chopped carrot and beans. Cook for about 1 minute.
  • Add a pinch of turmeric powder and 3/4 cup rava. Roast on low flame for 1–2 minutes till aromatic. Stir continuously.
  • Add salt to taste. Pour in 2 1/4 cups hot water. Mix well.
  • Cook on medium flame till water is mostly absorbed.
  • Add chopped coriander leaves and grated coconut. Add another 1 tbsp oil at this stage for silky texture.
  • Mix well and cook on low flame till smooth, soft, and non-sticky.

To Make Masala Poha (Avalakki):

  • Heat a drop of oil in a pan. Roast red chilies, coriander seeds, and cumin seeds till aroma comes. Grind to medium-coarse powder.
  • In a mixing bowl, take poha. Add salt, grated coconut, jaggery powder, and the prepared spice powder. Mix well while slightly crushing the poha.
  • In another pan, heat 1 tbsp oil. Add mustard seeds, curry leaves, and red chili powder. Let them crackle and turn crisp.
  • Pour this tempering over the poha mixture. Mix again to combine everything evenly.