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Sajjige Bajil (Upma and Masala Poha): Indian Breakfast Combo

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Sajjig bajil (upma and masala poha)

Sajjig bajil (upma and masala poha)

Famous Udupi and Mangalore Specialty

Upma is very famous south Indian breakfast dish that usually served plain or with chutney. There are many different types of upma; for example, vegetable upma, tomato upma, peas upma and so on.

Poha is another traditional breakfast food. It is is good source of carbohydrates, iron, fibre, antioxidants and vitamins.

In Mangalore and Udupi, the coastal districts of Karnataka, upma and masala poha are served together as a combo breakfast. This is very famous dish of the region. In this combo, upma is traditionally prepared plain, without any vegetables. Poha is made little spicy and sweet. The combo is very tasty and healthy, and it can be prepared quickly and easily.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

3 servings

Ingredients

For the upma:

  • 1 cup medium rava or bombay rava
  • 2 tablespoons ghee
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal or bengal gram
  • 9-10 cashews
  • 1 onion, chopped
  • 1 teaspoon ginger, chopped
  • 1-2 green chilies
  • 3 cups water
  • salt to taste
  • 1/2 teaspoon sugar
  • 1/2 cup fresh coconut, grated

For the masala poha:

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4-5 red chilies
  • 1 sprig curry leaves
  • 1/2 cup fresh coconut, grated
  • 1 onion, chopped
  • 2 teaspoons jaggery powder
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 1/2 cups thin poha, or as needed
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds

Instructions

To prepare the upma:

  1. In a pan, add 1 cup of medium rava (bombay rava). Fry over low flame till aromatic or till it turns light brown and light. Once done transfer to a plate.
  2. In the same pan, heat ghee and oil. Splutter the mustard seeds. Add urad dal and chana dal and fry for a few seconds.
  3. Add cashews and fry till they turn golden brown.
  4. Add chopped onion, ginger and green chilies. Saute till onions turn translucent.
  5. Add water, salt to taste, and sugar. Close the lid and let the water come to a boil.
  6. Once the water starts boiling, lower the flame and add roasted rava slowly, stirring continuously to avoid forming lumps. Soon the rava will absorb the water.
  7. Close the lid and let it cook for 5 minutes over low flame.
  8. Once rava is well cooked, add fresh grated coconut and ghee. Mix well. Switch off the flame.
  9. Tasty and soft rava upma is ready to serve.

To make the masala poha:

  1. In a pan, add coriander seeds, cumin seeds and red chilies. Fry till aromatic.
  2. Add curry leaves, fry for some seconds and switch off.
  3. Transfer the fried ingredients to a mixer jar. Close the lid and grind to a fine powder.
  4. Transfer the ground powder to a vessel. Add fresh grated coconut, chopped onion, jaggery powder, salt to taste and turmeric powder. Mix well.
  5. Add thin poha and mix to combine.
  6. Add more poha if required to adjust the taste.
  7. In a frying pan, heat the oil and splutter the mustard seeds. Add red chilies and switch off the flame.
  8. Add this seasoning to the poha and mix well.
  9. Easy and tasty masala poha is ready to serve. Serve with hot and soft upma and enjoy.

Instructions With Step-by-Step Photos

In a pan, add 1 cup of medium rava (bombay rava). Fry over low flame till aromatic or till it turns light brown and light. Once done, transfer to a plate.

In a pan, add 1 cup of medium rava (bombay rava). Fry over low flame till aromatic or till it turns light brown and light. Once done, transfer to a plate.

In the same pan, heat 1 tablespoon ghee and 1 tablespoon oil. Splutter 1 teaspoon mustard seeds. Add 1 teaspoon urad dal and 1 teaspoon chana dal and fry for a few seconds. Add 9-10 cashews and fry till they turn golden brown.

In the same pan, heat 1 tablespoon ghee and 1 tablespoon oil. Splutter 1 teaspoon mustard seeds. Add 1 teaspoon urad dal and 1 teaspoon chana dal and fry for a few seconds. Add 9-10 cashews and fry till they turn golden brown.

Add 1 chopped onion, 1 teaspoon ginger and 1-2 green chilies. Saute till onions turn translucent.

Add 1 chopped onion, 1 teaspoon ginger and 1-2 green chilies. Saute till onions turn translucent.

Add 3 cups of water, salt to taste and 1/2 teaspoon sugar. Close the lid and let the water comes to a boil.

Add 3 cups of water, salt to taste and 1/2 teaspoon sugar. Close the lid and let the water comes to a boil.

Once the water starts to boil, lower the flame and add roasted rava slowly. Stir continuously to avoid forming lumps.

Once the water starts to boil, lower the flame and add roasted rava slowly. Stir continuously to avoid forming lumps.

Soon the rava will absorb the water.

Soon the rava will absorb the water.

Close the lid and let it cook for 5 minutes over low flame. Once the rava well cooked, add 1/2 cup fresh grated coconut and 1 tablespoon ghee. Mix well. Switch off the flame.

Close the lid and let it cook for 5 minutes over low flame. Once the rava well cooked, add 1/2 cup fresh grated coconut and 1 tablespoon ghee. Mix well. Switch off the flame.

Tasty and soft rava upma is ready to serve.

Tasty and soft rava upma is ready to serve.

In a pan add 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2-3 red chilies and fry till aromatic. Add a sprig of curry leaves, fry for some seconds and switch off the flame

In a pan add 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2-3 red chilies and fry till aromatic. Add a sprig of curry leaves, fry for some seconds and switch off the flame

Transfer the fried ingredients to the mixer jar. Close the lid and grind to a fine powder.

Transfer the fried ingredients to the mixer jar. Close the lid and grind to a fine powder.

Transfer the ground powder to a vessel, add 1/2 cup fresh grated coconut, 1 chopped onion, 2 teaspoons  jaggery powder, salt to taste and 1/2 teaspoon turmeric powder. Mix well.

Transfer the ground powder to a vessel, add 1/2 cup fresh grated coconut, 1 chopped onion, 2 teaspoons jaggery powder, salt to taste and 1/2 teaspoon turmeric powder. Mix well.

Add 1 cup thin poha.

Add 1 cup thin poha.

Mix and combine poha with masala. Add more poha if required to adjust the taste.

Mix and combine poha with masala. Add more poha if required to adjust the taste.

Masala poha is ready.

Masala poha is ready.

In a frying pan, heat 1 teaspoon oil, splutter 1/2 teaspoon mustard seeds, add 1-2 red chilies, switch off the flame.

In a frying pan, heat 1 teaspoon oil, splutter 1/2 teaspoon mustard seeds, add 1-2 red chilies, switch off the flame.

Add this seasoning to the poha, mix well.

Add this seasoning to the poha, mix well.

Easy and tasty masala poha is ready to serve. Serve with hot and soft upma and enjoy.

Easy and tasty masala poha is ready to serve. Serve with hot and soft upma and enjoy.

Cooking Notes

  • The proportion of rava to water is 1:3. This will give you soft upma.
  • For the masala poha, you can replace jaggery with sugar.
  • Adding sugar to the upma is optional.
  • Continuously stir while adding rava to avoid lumps.