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A delightful sweet, spicy, and tangy snack from Mangalore made with flattened rice, jaggery, and coconut. This no-cook dish comes together in minutes and is a perfect breakfast or evening treat.
For 4 servings
Prepare the Poha: Place the thin poha in a large colander. Rinse it under cold running water for no more than 10-15 seconds. Immediately shake the colander well to drain all excess water. Set aside to let it soften slightly for 5 minutes. Do not soak the poha.
Create the Masala Base: In a large mixing bowl, combine the grated fresh coconut, jaggery powder, tamarind paste, finely chopped green chilies, turmeric powder, and salt. Use your fingertips to mix and gently squeeze the ingredients together for about 2 minutes. This process helps release moisture from the coconut and melds the sweet, sour, and spicy flavors.
Combine Poha and Masala: Add the drained poha to the coconut-jaggery mixture. Use a light hand or a spatula to gently toss everything together until the poha is evenly coated. Be careful not to mash the poha. Let it rest for another 5 minutes for the flavors to absorb.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely (about 30 seconds). Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chili, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
Final Mixing and Serving: Immediately pour the hot tempering over the poha mixture. Mix gently until well combined. Garnish with freshly chopped coriander leaves and serve at once for the best texture and flavor.
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A delightful sweet, spicy, and tangy snack from Mangalore made with flattened rice, jaggery, and coconut. This no-cook dish comes together in minutes and is a perfect breakfast or evening treat.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 258.27 calories per serving with 3.15g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Add 2 tablespoons of roasted peanuts or cashews along with the tempering for extra crunch and texture.
To make a purely savory version (known as 'Uppu Kurchida Bajil'), omit the jaggery and increase the amount of green chilies and salt to taste. You can also add finely chopped onions.
Garnish with a squeeze of fresh lime juice just before serving for an extra tangy kick.
For a different flavor profile, you can substitute jaggery with an equal amount of finely chopped dates.
Poha is rich in healthy carbohydrates, which are the body's primary source of fuel. This makes Bajil an excellent snack for a quick energy boost.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are easily digestible fats that can be used for energy.
Poha is light on the stomach and easy to digest. The fiber from coconut also contributes to good digestive health and regular bowel movements.
Jaggery is a natural, unrefined sweetener that is a good source of iron, which is essential for preventing anemia and maintaining healthy blood cells.
It is essential to use only thin poha, also known as paper aval or nylon poha. Thick poha is meant for cooked dishes like Kanda Poha and will not soften enough with this no-cook method, resulting in a hard texture.
Bajil can become mushy if the poha is rinsed for too long or soaked in water. A very quick rinse (10-15 seconds) under running water is all that's needed to soften it perfectly.
Bajil can be a moderately healthy snack. Poha is a good source of carbohydrates and is light on the stomach. The use of jaggery is a better alternative to refined sugar, and coconut provides healthy fats. However, it is a carb-dense dish, so portion control is recommended.
One serving of Bajil (approximately 1 cup or 85g) contains around 200-250 calories, primarily from carbohydrates in poha and jaggery, and fats from coconut and oil.
Bajil is best served fresh, immediately after preparation. If made ahead, the poha can become either too dry or too soggy over time, and it loses its fresh texture and flavor.
Yes, this recipe is naturally vegan as it uses all plant-based ingredients like poha, coconut, jaggery, and coconut oil.