

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Homestyle Sajjige and fiber-rich Avalakki - a quick, comforting combo perfect for busy mornings!

A classic breakfast from Karnataka, this soft and savory semolina dish, also known as Upma, is a delightful one-pot meal. Lightly spiced and packed with vegetables, it comes together in under 30 minutes for a wholesome start to your day.
Serving size: 1 cup

A light and tangy Karnataka-style tempered poha, perfect for a quick breakfast or evening snack. Made with flattened rice, crunchy peanuts, and a simple spice tempering, it's ready in under 20 minutes.
Serving size: 1 cup


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Homestyle Sajjige and fiber-rich Avalakki - a quick, comforting combo perfect for busy mornings!
This udupi dish is perfect for breakfast. With 514.43 calories and 12.8g of protein per serving, it's a low-phosphorus option for your meal plan.
Roast the Rava: In a heavy-bottomed pan (kadai), dry roast the rava on low to medium heat for 5-7 minutes. Stir continuously until it becomes fragrant and the grains are separate. Do not let it brown. Transfer the roasted rava to a plate and set aside.
Prepare the Tempering (Tadka): Heat oil in the same pan over medium heat. Once hot, add mustard seeds and let them splutter. Then, add urad dal and chana dal, and sauté for about a minute until they turn light golden. Add the curry leaves and hing, and sauté for another 30 seconds.
Sauté Aromatics and Vegetables: Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes until the onions become soft and translucent. Add the mixed vegetables and cook for another 3-4 minutes until they are slightly tender.
Boil the Water: Pour in 3 cups of hot water, add salt and sugar. Stir well and bring the mixture to a rolling boil.
Combine Rava and Water: Reduce the heat to the lowest setting. Slowly pour the roasted rava into the boiling water in a steady stream with one hand, while continuously stirring with the other hand to prevent any lumps from forming.
Cook and Steam: Mix everything well until the rava absorbs most of the water. Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes. The rava will cook in the steam and become soft and fluffy.
Rest and Garnish: Turn off the heat and let the sajjige rest, covered, for 5 minutes. This step is crucial for a perfect texture. After resting, open the lid, add the fresh lemon juice, chopped coriander leaves, and grated coconut. Gently fluff the sajjige with a fork to mix everything.
Serve: Serve the Sajjige hot, on its own or with a side of coconut chutney.
Prepare the Poha: Place the medium poha in a large colander or strainer. Rinse it under cold running water for about 30-40 seconds, gently tossing with your fingers until it becomes soft but not mushy. It's crucial not to over-soak. Shake the colander well to drain all excess water. Let it rest for 5-10 minutes to absorb the residual moisture. Once rested, add salt and sugar to the poha and fluff it gently with a fork to combine.
Prepare the Tempering (Oggarane): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Sauté Dals and Peanuts: Immediately after the mustard seeds splutter, lower the heat slightly and add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crunchy.
Add Aromatics: Add the slit green chilies, curry leaves, and hing to the pan. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant. Be careful as the leaves may splutter.
Combine and Cook: Add the turmeric powder and give it a quick stir for 5 seconds. Immediately add the prepared poha to the pan. Mix gently but thoroughly, ensuring you don't mash or break the poha flakes. Continue to toss until the poha is evenly coated with the spices and has a uniform yellow color.
Steam and Finish: Cover the pan with a lid and reduce the heat to low. Let the poha steam for 2-3 minutes. This step is essential for making the poha soft and allowing it to absorb all the flavors. Turn off the heat.
Garnish and Serve: Remove the lid and fluff the poha with a fork. Squeeze the fresh lemon juice over the top, then add the grated coconut and finely chopped coriander leaves. Give it one final, gentle mix. Serve hot immediately.