Uppu Sajjige | Ekadasi Special | Satvik Breakfast ideas
Uppu Sajjige is a no-onion no garlic dish made in South Karnataka for Ekadasi fasting. It can be served for breakfast /snack or even brunch.
Equipment
- Thick Bottomed Pan pref non stick / cast iron
- Spatula
Ingredients
- 100 grams Fine Semolina Barik Sooji / Chiroti Rave
- 2 tablespoon Ghee Thuppa
- 1 teaspoon oil optional
- 1 teaspoon split black gram Urad dal
- 1 sprig curry leaves
- 3 cups of hot water
- ⅛ teaspoon Asafoetida Hing
- ½ teaspoon Salt or to taste
- ¼ teaspoon Sugar optional
Instructions
- In a pan, heat half the ghee and roast the sooji on medum flame till nicely roasted. Keep aside in a plate.
- In the same pan, heat the remaining ghee, splutter the urad dal, curry leaves if using and hing till urad dal turns golden brown.
- Add the water and bring to a rolling boil, add required salt and slowly stir in the roasted sooji.
- Add a sprinkle of sugar to balance out the Umami flavour, although sugar is totally optional
- Mix well to prevent any lumps.
- Cover and cook for 5-7 mins till soft and well done.
- Serve immediately with chilled curd / Menthye Thambli (spiced yogurt raita) or any pickle.
Video
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