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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.
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.
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A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 263.89 calories per serving with 7.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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.
Add a tablespoon of cashews or peanuts to the tempering along with the dals for extra crunch and richness.
Add one finely chopped tomato along with the onions for a tangy flavor and a reddish hue.
For a sattvic version, simply skip the onions. The dish will still be delicious.
Add a pinch of turmeric powder and a quarter teaspoon of vangi bath powder or sambar powder with the vegetables for a spicier version.
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.
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.
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.
One serving of Sajjige (approximately 1 cup or 220g) contains around 250-280 calories, depending on the amount of oil and coconut used.
Yes, Sajjige can be a very healthy breakfast. It's a balanced meal providing complex carbohydrates from semolina for energy, and fiber, vitamins, and minerals from the vegetables. Using minimal oil makes it a low-fat option.
Sajjige is the name for Upma in the Kannada language, spoken in Karnataka. While they are essentially the same dish, the Karnataka-style Sajjige is often characterized by a slightly softer texture and a subtle hint of sweetness from a small amount of sugar.
The three key secrets to fluffy Sajjige are: 1) Thoroughly dry-roasting the rava until fragrant. 2) Using the correct ratio of hot water (usually 1:3 rava to water for a soft texture). 3) Letting it rest covered for 5 minutes after cooking.
No, traditional Sajjige is made from rava (semolina), which is derived from wheat and contains gluten. For a gluten-free alternative, you can try making a similar dish using quinoa, millet, or rice rava.