This dish is a popular dish in the Indian state of Kerala. It is made with rice, coconut milk, and curry leaves.

Sajjige bajil meaning is a dessert made of rice flour and milk. It’s also known as Rulanv Phovu in the Indian state of Karnataka.

Rulav denotes upma/uppittu (seasoned semolina) in Konkani, whereas phovu indicates beaten rice. Most Konkani families serve sweet, spicy seasoned beaten rice with upma for breakfast and snacks. In Konkani, seasoned beaten rice (Kalel phovu/teek phovu) is a breakfast/snack in and of itself, much as upma, another popular breakfast/snack. In Karnataka, however, they are eaten combined and create a delicious dish called rulav phovu in Konkani and sajjige bajil in Kannada/Tulu.

So there you have it. Upma (rulav) with seasoned beaten rice recipes (kalel phovu).

Kalel Phovu/Teek Phovu is a sweet, spicy, seasoned beaten rice.


  • 150g rice, beaten
  • 3/4 cup freshly grated coconut
  • 1 tblsp. corriander seeds
  • cumin seeds (1 tablespoon)
  • 5 red dried chili peppers
  • jaggery (three tablespoons)
  • a teaspoon of sugar
  • 2 teaspoons of vegetable oil

2 – 3 people

Time to prepare: 20 minutes

In a wok, heat the oil. When the oil is hot enough, add the corriander seeds, cumin seeds, and dried red chilies. Fry them until the cumin and corrainder seeds start to sputter. Take them off the fire and set them aside to cool fully. The red chilies must be completely cooled before they can be pulverized.

Once they’ve cooled fully, finely grind them in a blender or with a mortar and pestle. It’s also crucial to powder the spices as soon as they cool. When spices are allowed to cool for an extended period of time, the red chilies lose their crispiness and do not powder.

In a mixing dish, combine the powdered spices. Toss together the sugar, powdered jaggery, and grated fresh coconut in a mixing basin. 

After that, add the beaten rice and stir thoroughly.

Only freshly grated coconut should be used to make this spicy, sweet beaten rice, since it adds flavor and binds the powdered spices and jaggery to the beaten rice. When coconut and jaggery are combined, just a little amount of moisture is needed to bind all of the components with the beaten rice.

Suggestion for serving:

Serve this beaten rice with upma or on its own. This seasoned beaten rice is particularly delicious when topped with curds or coffee.



  • 1 semolina cup
  • 2 quarts of hot water
  • 1/2 cup shredded fresh coconut
  • mustard seeds (1 teaspoon)
  • urad dal, 1 teaspoon
  • 1 teaspoon cumin powder
  • 2 teaspoons of vegetable oil
  • 2 curry leaves (leaflets)
  • 2 green chili peppers
  • 1 red chili, dried
  • 1 teaspoon of sugar
  • 2 tblsp. clarified butter
  • 1 onion, medium (optional)
  • season with salt to taste

2 – 3 people

Time to prepare: 20 minutes

In a wok, heat the oil and add the mustard seeds, cumin seeds, and urad dal. Fry until the cumin and mustard sputter and the urad dal begins to brown.

Then, for a few seconds, add slit green chilies, red chilies chopped into bits, and curry leaves.

Fry the peeled, finely chopped/sliced onion until it becomes translucent. To speed up the frying/cooking of the onion, add salt.

Add the semolina, ghee, and cook over medium heat until a strong fragrance of semolina fried in ghee emerges.

Then combine boiling water, salt, sugar, and shredded coconut in a large mixing bowl.

Cook, covered, over medium heat until the semolina is completely cooked.

Serve immediately, either with or without beaten rice.

More tea time snack and breakfast dishes from Udupi, Mangalorean, and Konkani cuisine may be found here.

Breakfast, beaten rice, phovu, rulanv, semolina, Mangalore meal, Udupi cuisine, Konkani dish, sajjige bajil, kids breakfast

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