Method:

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.