Bajil means beaten rice (poha) in Tulu. We usually have sajjige-bajil for breakfast which is nothing but upma with bajil upkari. This is the famous breakfast combo in Udupi and Mangalore regions, which is mostly prepared during family functions and festivals. It is also a healthy tea time snack that can be prepared without oil, just skip tempering.
Every house has its own version of Bajil upkari. I will be sharing my mom’s recipe, which can be prepared in a jiffy. Usually onions are not added to bajil upkari, but my mom adds onions which gives a crunchy taste to this dish. Tempering is also completely optional.
If you are having bajil upkari with upma, you can skip the tempering and onions. But if you are having it as a snack I suggest you to add tempering and onions for the crunchy taste.
Preparation time: 10 minutes Cooking time: 10 minutes Author: Anusha Acharya Recipe Type: Breakfast/ Snack Cuisine: Udupi Servings: 2 1 Cup = 250 ml
Thelu avalakki/ Thin poha/ Thin beaten rice/ Thin flattened rice – 2 cups
Thenginakaayi thuri/ Kisa hua naariyal/ grated coconut – 1 cup
Irulli/ Pyaaj/ Onion – ½ cup finely chopped (1 medium-sized)
Bella/ Gud/ Jaggery – 1 tablespoon
Rasam powder – 1 tablespoon
Uppu/ Namak/ Salt – As required
Tempering ingredients: (optional)
Enne/ Thel/ Oil – 1 tablespoon
Uddina bele/ Urad dal/ Split black gram – ½ teaspoon
Saasive kaalu/ Saraso ke beej/ Mustard seeds – ¼ teaspoon
Shenga/ Moongphalee/ Groundnuts – 3 tablespoons
Karibevu soppu / Karee patte/ Curry leaves – 15 to 20 small-sized leaves (8 to 10 medium-sized leaves can be used)
Step 1: Grate the required amount of coconut and keep it aside.
Step 2: Finely chop the required amount of onion and keep it aside.
Making Bajil upkari:
Step 1: Take all the ingredients except beaten rice in a mixing bowl. Mix everything with your hands until the coconut and onions starts leaving the water content within them.
Step 2: Now add beaten rice to the same mixing bowl and mix it with other ingredients in the bowl, again using hands.
Step 3: Temper it with the tempering ingredients and mix well. This step is optional and can be skipped if you are having bajil upkari with upma.
Step 4: Bajil upkari tastes best when served after 15 to 20 minutes. Because beaten rice requires at least 15 minutes to soften.
Step 5: Serve Bajil upkari either with upma or with a hot cup of coffee or tea.
*Better to use fresh coconuts than the frozen ones. Fresh coconuts blends well with other ingredients and makes the beaten rice soft.
*Amount of rasam powder can be varied according to your taste.
*Amount of jaggery can also be varied. Sugar can be used instead of jaggery.
*If you are allergic to groundnuts, temper bajil upkari with all the other ingredients except groundnuts.
Happy and Healthy Cooking!!!!