Sajjige
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.
For 4 servings
8 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Prepare the Tempering (Tadka): Heat oil in the same pan over medium heat
- a.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.
- 3
Step 3
- a.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.
- 4
Boil the Water: Pour in 3 cups of hot water, add salt and sugar
- a.Stir well and bring the mixture to a rolling boil.
- 5
Combine Rava and Water: Reduce the heat to the lowest setting
- a.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.
- 6
Cook and Steam: Mix everything well until the rava absorbs most of the water
- a.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.
- 7
Step 7
- a.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.
- 8
Step 8
- a.Serve: Serve the Sajjige hot, on its own or with a side of coconut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the rava is the most important step for a non-sticky, fluffy texture.
- 2Always use hot water. It helps the rava cook evenly and prevents lumps.
- 3The water to rava ratio is key. For a soft, moist sajjige, a 1:3 ratio of rava to water is ideal.
- 4A small amount of sugar balances the savory and tangy flavors, which is characteristic of Karnataka-style upma.
- 5For a richer flavor, you can add a teaspoon of ghee at the end before garnishing.
- 6Let the sajjige rest for 5 minutes after cooking to allow the grains to separate and become fluffy.
Adapt it for your goals.
With Nuts
Add a tablespoon of cashews or peanuts to the tempering along with the dals for extra crunch and richness.
Tomato SajjigeTomato Sajjige
Add one finely chopped tomato along with the onions for a tangy flavor and a reddish hue.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, simply skip the onions. The dish will still be delicious.
Masala SajjigeMasala Sajjige
Add a pinch of turmeric powder and a quarter teaspoon of vangi bath powder or sambar powder with the vegetables for a spicier version.
Why this is on our healthy list.
Provides Sustained Energy
Semolina is a good source of complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Rich in Fiber
The addition of mixed vegetables like carrots, peas, and beans increases the dietary fiber content, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Good Source of Iron
Semolina is often enriched with iron, an essential mineral that helps in the formation of red blood cells and prevents anemia, contributing to overall vitality.
Frequently asked questions
One serving of Sajjige (approximately 1 cup or 220g) contains around 250-280 calories, depending on the amount of oil and coconut used.