This traditional breakfast from coastal Karnataka (Tulunadu) consists of two components: Sajjige (sweet-savory semolina upma) and Bajil (spiced seasoned beaten rice).
They are served together to create a perfect balance of flavors and textures.
Part 1: Bajil (Spiced Poha) Preparation
Ingredients:
Beaten rice (Thin Poha): 2-3 cups
Jaggery powder: 2-3 tbsp
Grated coconut: 1/2 cup
Sambhar powder or Rasam powder: 1 tsp
Red chili powder: 1/2 tsp
Salt to taste
Seasoning for Bajil:
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 1 sprig
Dried red chilies: 1-2
Instructions:
Prepare the Coconut Mixture: In a large bowl, mix grated coconut, jaggery, sambhar powder, red chili powder, and salt. Rub them together with your fingers to release the coconut milk and dissolve the jaggery.
Seasoning: Heat oil in a small pan, add mustard seeds, cumin, curry leaves, and red chilies. Once they splutter, add this to the coconut mixture.
Mix with Poha: Add the thin poha to the bowl. Gently toss and mix so the poha absorbs all the spices and coconut flavor. Set aside.
Part 2: Sajjige (Upma) Preparation
Ingredients:
Semolina (Rava): 1 cup (Roasted)
Water: 2.5 cups
Onion: 1 medium (chopped)
Green chilies: 2-3 (slit)
Ginger: 1/2 inch (finely chopped)
Grated coconut: 2 tbsp
Salt and sugar to taste
Seasoning for Sajjige:
Ghee or Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Urad dal & Chana dal: 1 tsp each
Cashew nuts: a few (optional)
Curry leaves
Instructions:
Roast Rava: Dry roast the semolina until it becomes aromatic and slightly changes color.
Temper: Heat ghee/oil in a pan. Add mustard seeds, dals, cashews, and curry leaves.
Sauté: Add onions, ginger, and green chilies. Sauté until onions are translucent.
Boil Water: Add 2.5 cups of water, salt, and a pinch of sugar. Bring it to a rolling boil.
Cook: Slowly add the roasted rava while stirring continuously to avoid lumps. Cover and cook on low flame for 3-4 minutes.
Finish: Garnish with fresh grated coconut and a teaspoon of ghee.
Serving Suggestion
Place a portion of Sajjige (Upma) on one side of the plate and Bajil (Poha) on the other. It is traditionally enjoyed with a side of sev (fried noodles) or filter coffee.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.