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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.

Uppu Sajjige | Ekadasi Special | Satvik Breakfast ideas

Kalyani
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.
5 from 3 votes
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Prep Time 0 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Accompaniment, Breakfast, Tea Time Snack
Cuisine Karnataka Cuisine, South Indian
Servings 1 serving

Equipment

  • Thick Bottomed Pan pref non stick / cast iron
  • Spatula

Ingredients
  

  • 100 grams Fine Semolina Barik Sooji / Chiroti Rave
  • 2 TBSP Ghee Thuppa
  • 1 tsp oil optional
  • 1 tsp split black gram Urad dal
  • 1 sprig curry leaves
  • 3 cups of hot water
  • 1/8 tsp Asafoetida Hing
  • 1/2 tsp Salt or to taste
  • 1/4 tsp 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

Keyword Ekadashi dishes, Ekadasi Recipes, Ekadasi Sajjige, Fasting Recipes, Jonna Rava Upma, No Onion No garlic, quick breakfast indian, Satvik, Uppu Sajjige
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