Sajjige Bajil | Poha & Upma Combo
A wonderful combination of Upma along with Poha served as a breakfast dish, very popular in southern parts of Karnataka.
Ingredients
For Upma
- 1 cup semolina
- 1 medium size onion roughly chopped
- 3 green chillies sliced or as per taste
- 5 curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal black gram lentils
- 1 tablespoon sugar
- 2 ½ cups of hot water
- 6 tablespoon cooking oil
- ½ teaspoon salt
For Poha
- 2 cups thin aval flattened rice
- 1 cup freshly grated coconut
- 1 medium size onion roughly chopped
- 1 tablespoon urad dal
- 5 curry leaves
- 4 dry red chilies
- 2 teaspoon red chili powder or as per taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¾ teaspoon salt or as needed
- 5 tablespoon vegetable oil cooking oil
Instructions
To make Upma
- Heat oil in a medium-size saucepan. Fry mustard seeds till they stop crackling.
- Add urad dal, curry leaves, and green chilies and fry for a few seconds.
- Then add roughly chopped onion and saute till soft and pink.
- Slowly add 1 cup semolina, salt, and sugar. Roast well for 5 minutes or until the color changes slightly.
- Turn off the heat and slowly add 2 1/2 cups of hot water and stir well to avoid any formation of lumps.
- Turn on the heat again and cook on slow flame with the lid on for 5 more minutes.
- You can add some ghee (clarified butter) if you wish. Upma is ready.
To make Poha:
- Heat oil in a saucepan and add urad dal, curry leaves, and dry red chilies.
- Add roughly chopped onion and saute till soft and pink.
- Now add 2 teaspoons red chili powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Roast well for 2 minutes on slow flame. And then turn off the heat.
- In a large mixing bowl, add 2 cups Poha (or a little more), 1 cup grated coconut, and mix well with the hand in such a way that Poha softens with the moisture in coconut. To the bowl add salt and onion and spice tadka. Taste and adjust the salt and spices.
- To serve, place an equal quantity of Upma and Poha on a plate and serve hot.
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