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Sajjige-Bajil, as it is called in Tulu, is a delightful match made in a Mangalorean kitchen, combining two delightful dishes viz. the savoury semolina pudding (Sajjige) and the spicy-seasoned beaten rice (Theek-Pou). It is one of the most enjoyed Breakfast/ Snack combo in the coastal regions of Karnataka. It is known as Rulavn-Pou in Konkani.
Chow-chow bhath is a breakfast combo from Bangalore. It is a combination of Sheera and Sajjige, served together.
Among all the yummy breakfast dishes from Mangalore, Sajjige is among the more popular ones. It is a savoury semolina pudding, known as Rulavn in Konkani, Khara bhath in other parts of Karnataka and known as Upma all around the country. It is a simple …
Sheera / Kesari bath in plain simple terms it is a semolina pudding. Semolina is roasted in ghee and combined with sugar and saffron infused milk/water and cooked until all the liquid is absorbed and then mixed with ghee roasted cashew-nuts and raisins.
Theek Pou is a breakfast/ snack from Coastal karnataka which is pretty common in Konkani households. Beaten rice is mixed together with freshly grated coconut and a red chilli spice blend and seasoned. Jaggery is added to provide a hint of sweetness along with a sprinkle of sugar which adds some crunch to the dish. It is basically a semi-crisp poha dish.
Biscuit rotti is a traditional Mangalorean snack. It is a crispy poori/Kachori with a spicy filling with a hint of sweetness. The goodness of this snack is all in finding the right balance of sweet-spice in the filling and getting the pooris to be crispy. Knead the dough until soft and pliable and rest it while you proceed to prepare the filling.
Sanjeera is a crispy puri with a sweet filling made of cashewnuts, peanuts, semolina and coconut. They look similar to the biscuit rotti but with a yellow tinge to its appearance. The preparation and overall process is similar to the biscuit rotti. It is a speciality sweet snack from Mangalore.
Banana bread/ cake aren’t the only solution to using over-ripe bananas. Next time make these Mangalore Buns! These spongy deep-fried dough packets can be enjoyed for breakfast or as an evening tea time snack.
Tuppa dosa is a thick, soft dosa, drizzled with ghee. Usually served open and enjoyed best with plain coconut chutney and filter coffee or tea. It’s a Mangalorean speciality.
Banana Podi/ Fritters are deep fried batter coated ripe plantains. Enjoyed best when hot and along with a cup of tea. Bite into the golden fried crispy exterior, straight into the sweet mushy goodness inside