मMasala AtlasBiryani
Karnataka

Sajjige Baji

Sajjige Baji is a classic breakfast duo from the Mangalore-Udupi region, also known as 'Chow Chow Bath' in Bangalore but with a distinct coastal twist.

Prep15 minCook25 minTotal40 minServes4DietVegLevelMediumSpice
Sajjige Baji from Karnataka

About this dish

Sajjige Baji is a classic breakfast duo from the Mangalore-Udupi region, also known as 'Chow Chow Bath' in Bangalore but with a distinct coastal twist. 'Sajjige' refers to a savory semolina upma, while 'Baji' is a spicy, dry potato bhaji. This combination is prized for its balance of soft, melt-in-the-mouth semolina and the chunky, tempered potatoes.

Ingredients

For the Sajjige (Upma)

  • 1 cup Fine Semolina (Rava)
  • 2.5 cups Water
  • 2 tbsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 Green chillies, slit
  • 1 inch Ginger, finely minced
  • 1 Onion, finely chopped
  • 1/4 cup Fresh coconut, grated

For the Baji (Potato)

  • 3 Medium potatoes, boiled and cubed
  • 1 tbsp Oil
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 1 tbsp Chana dal
  • 2 sprigs Curry leaves
  • Salt to taste

Method

  1. 1

    Roast the Rava

    In a heavy pan, dry roast the semolina on low heat for 5-7 minutes until it smells nutty and feels light. Do not let it brown; it should remain creamy white.

  2. 2

    Start the Sajjige tempering

    Heat ghee in a pan. Add mustard seeds and urad dal. Once the dal turns golden brown, add green chillies, ginger, and curry leaves, sautéing for a minute.

  3. 3

    Sauté onions

    Add the chopped onions to the tempering. Cook on medium heat until translucent; they shouldn't be browned as the Sajjige should have a pale, clean look.

  4. 4

    Boil the water

    Add 2.5 cups of water and salt to the pan. Bring it to a rolling boil. This is the critical moment to ensure the rava cooks evenly without lumps.

  5. 5

    Combine Rava and Water

    Slowly stream the roasted rava into the boiling water with one hand while stirring continuously with the other. Lower the heat, cover, and cook for 3-4 minutes.

  6. 6

    Finish the Sajjige

    Open the lid, add the grated coconut and a teaspoon of ghee. Fluff gently with a fork and keep covered while you prepare the Baji.

  7. 7

    Tempering for Baji

    Heat oil in another pan. Add mustard seeds and chana dal. Fry until the dal is crunchy and deep golden.

  8. 8

    Sauté potatoes

    Add the boiled potato cubes, turmeric, and salt. Toss well on medium-high heat for 5 minutes so the potatoes get a slight crust and absorb the tempering.

  9. 9

    Final Assembly

    Garnish both dishes with fresh coriander. Ensure the Sajjige is soft and moist, while the Baji is dry and well-seasoned.

Notes & variations

  • Use 'Bansi Rava' if you prefer a grainier texture, though fine rava is traditional for Sajjige.
  • The ratio of water to rava is key; 1:2.5 ensures it is soft but not mushy.
  • Add a teaspoon of sugar to the Sajjige if you prefer the subtle sweet-savory Udupi style.
  • Baji can be made with raw bananas instead of potatoes for a variation.

Serve with

Serve a scoop of Sajjige alongside a portion of Baji, often accompanied by coconut chutney.

Cook's note

Roasting the rava thoroughly is the only way to prevent the Sajjige from becoming a sticky paste.

← More from Karnataka