Sajjige Bajil I Poha & upma combo

Recipe Categories: Breakfast Dishes,Diet recipe,Snacks
Preparation Time : 15 min Cooking Time : 10 min Serves : 4

Sajjige bajjil is a famous dish around south canara, it is a light breakfast dish served with a combination of poha and upma, most commonly called as sajjige bajjil in tulu language. . It is a simple and easy recipe can be prepared in a short time. As it is just seasoned it is also called Bajil upkari or avalakki upkari and it is one of a common breakfast served in most of the family occasions around udupi and Mangalore region.


To Prepare Avalakki upkari / Poha /bajjil –


Thin flakes flattened rice – 2 cup

Coriander – 2 tsp

Cumin – 1/2 tsp

Dry chilies – 6- 7 no’s (adjust to your taste)

Coconut – 1/2 cup grated

Coriander – 1 small bunch chopped

Mustard seeds – 1/2 tsp

Asafoetida – 2 pinch (powdered)

Curry leaves – 3 springs

Jaggery – 2 to 3 tbs crushed/powdered or sugar (adjust to your taste and choice)

Turmeric powder – 1/4 tsp

Salt to taste

Oil for seasoning

Ingredients to prepare upma –


Semolina – 1 cup

Mustard seeds – 1/2 tsp

Cumin – 1/2 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Green chilies – 2 no’s chopped

Ginger – 1/4 tsp grated

Curry leaves – 2 springs

Coriander – 1 small bunch

Coconut – 1/4 cup grated

Sugar to taste – 2 tsp

Salt to taste

Oil to fry



To prepare Avalakki upkari / Poha /bajjil –

In a big mixing bowl and add grated coconut, jaggery, salt, chopped coriander and thin flattened rice (poha) mix properly and set aside.


Add dry chilies, turmeric, coriander and cumin (without frying) in a mixer jar, make a dry coarse powder. Add it to poha mixture mix toss it well.


Heat oil in a pan when it is hot add mustard, allow it to sizzle, add curry leaves and asafoetida, remove from the flame.


Add it to flattened mixture, toss it once again.


Bajil / Avalakki upkari is ready, rest it for 15 min before you serve, avalakki absorbs the flavor of spices and becomes soft.

Tips –

You can add or mix 1 tbs of milk in preparation which makes poha to become soft, you can mix it with grated coconut.

Preferably use coconut oil for seasoning to get perfect taste.

To prepare Upma –

Heat a pan add 2 tsp of oil, fry semolina until light brown in a medium flame and set aside.

Heat oil in a wok, add mustard seeds, cumin seeds and urad dal. Fry them until cumin, mustard splutters and urad dal starts to brown. Then add slit green chillies, grated ginger, curry leaves and fry them for few seconds.



Add 2 1/2 cup of water and salt and sugar to taste, bring it to boil


When it begins to boil, add roasted semolina into it, by stirring continuously as there is no lumps in it. Close the lid of the pan, cook in a low flame for 6 min.


When it is done add grated coconut, chopped coriander, combine, remove from the flame.


Serve sajjige hot with Avalakki upkari (Bajjil).


Enjoy as a light and healthy breakfast or as an evening snack.

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6 Responses to “Sajjige Bajil I Poha & upma combo”



  2. Sandhya says:

    Bajiil is so tasty, my five year old son just loves the taste. Thanks for the recepie

    • Usha Upchar says:

      Welcome 😊 thanks for trying my recipe and your encouraging words and feedback Dear Sandhya felt very happy see it.

  3. Alfred Quadros says:

    I was always in awe how these South Indian restaurants prepare this masala component. Thanks for teaching me how to do it. I enjoyed my experiment with sajjige bajil immensely and of course sajjige was left over dish and i wanted to serve to my family with a difference. ( we have no differences) Thank you’

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