One of Mangalore’s most popular breakfast dishes is the humble sajjige which is also known as upma in other parts of India.
1. This upma needs a slightly grainy variety of rawa to be used. Not the Bombay Sooji variety which is extremely fine and used for coating cutlets/fish etc. Athough there is no harm in using the same, the result may not be fluffy and you may get a more lumpy upma. If you are in Mumbai you can ask for barik lapsi (broken wheat) or lapsi rava kansar. In the U.A.E and other parts of the world, look for burghol or bulgar wheat
2. A 1:2 (rava to water) ratio is used for upma. However in Mangalore the sajjige is made with a little extra water making it extremely mushy and of paste consistency. If you prefer it that way, you can add a little extra water to the above ratio - make sure the salt & sugar ratio is also adjusted accordingly.