Take coriander, cumin seeds and green chilly in mortar and pestle. Crush them together coarsely and keep it aside.

Next heat a pan with mustard seeds, lentils and curry leaves. Saute till the mustard splutter, then include crushed ingredients from above step. Saute for few minutes and switch off.

With pan being off the stove, add salt, turmeric powder and grated coconut. Mix well with your fingers. Then add jaggery and give a quick mix.

Finally include rice flakes and combine eveything well. Bajil is ready.

To make upma(Sajjige), heat a pan with oil, mustard seeds, black gram lentils and chickpea lentils. Saute till the lentils turn brown. Next add finely chopped ginger, green chilles and saute.

Next add rava(sooji) and roast it in medium flame for about 5 minutes. When done add salt and sugar.

Keeping the flame at low, include 2 cups of boiling water and let the rava cook. Finally garnish with fresh grated coconut and switch off.

Very popular breakfast of Udupi, sajjige-bajil is ready to serve along with a cup of hot coffee.

Sauteing the crushed spices in tempering helps to increase shelf life of bajil(poha).

The rava upma(sajjige) is prepared in it's basic form with just ginger and green chillies. If you prefer, you can include some veggies too.