Karnataka

Sajjige bajil

Name: Sajjige bajil
Total time: 30 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 3/4 cup roasted rava (semolina); Water, about 2 cups, hot; 2 tbsp coconut oil; 2 tsp ghee; 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpeas); 2 sprigs curry leaves; 1 medium finely chopped onion; 3 finely chopped green chilli; 1 inch finely chopped ginger; Salt, to taste; 1 1/2 cups thin avalakki poha (flattened rice); 3/4 cup fresh fresh grated coconut; 1 tsp sugar; 2 tsp lemon juice; a handful coriander leaves (cilantro)

Rava upma and coconut avalakki on one plate. Mangalore never picks just one.

30 minTime

9 gProtein each

mediumSpice

Two in one plate3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

419kcal

9 gprotein

5 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Rava (semolina)¾ cup, roasted

Waterabout 2 cups, hot

Coconut oil2 tbsp

Ghee2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)1 tsp

Curry leaves2 sprigs

Onion1 medium, finely chopped

Green chilli3, finely chopped

Ginger2.5 cm, finely chopped

Saltto taste

Poha (flattened rice)1½ cups thin avalakki

Fresh grated coconut¾ cup, fresh

Sugar1 tsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Method

5 steps

1Dry roast the rava on low heat until fragrant. Keep it aside.
2Heat the coconut oil. Splutter mustard, then add urad dal, chana dal and curry leaves. Add half the onion, half the chilli and all the ginger and fry until soft. Keep 1 tbsp of this tadka aside for the bajil.
3For the sajjige, add the hot water and salt to the pan and bring to a boil. Pour in the rava in a thin stream, stirring all the time. Cover and cook on low, then stir in the ghee.
4For the bajil, rub the coconut with salt, sugar and the remaining green chilli by hand. Add the thin poha, the raw onion, the reserved tadka, lemon juice and coriander, and mix gently.
5Serve a mound of hot sajjige next to the bajil on the same plate.

Serve it like this

Serve side by side on a plate or banana leaf, a mound of sajjige next to the bajil, with a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sajjige bajil

Make it your way

Ingredients

Method

Make it a meal