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Sajjige Bajil | Poha & Upma Combo
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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.
Course Breakfast, Brunch, Snack
Cuisine Indian
Keyword Breakfast, Poha, Semolina
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Shanaz Rafiq

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.