Sojjige or Suji/Rava as it also called is used in a lot of dishes. This coarse purified wheat is used while frying fish, in couscous in pasta and even in breakfast cereals. KJ just does not like Sojjige. However am the total opposite, I like to try n experiment food. I remember my late maternal grandmother used to eat only Sojjige while she was sick.
This is a very light yet filling breakfast which is very common item that you will find in the breakfast/tiffin items in a restaurant in Mangalore. A few restaurants serve this as Bajile Sojjige/ Semolina with puffed rice, which is also yet another great breakfast item. As KJ is not here and I craved to eat a light yet Indian breakfast, this was the first thing that came to my mind.
1. 1/2 of red onion
2. Handful of curry leaves
3. Black mustard seeds a pinch
4. 1 small green chili
6. Half cup of sujji/ semolina (coarse/fine) I used fine
7. Warm water 1 cup. (double the amount of sujji)
Heat oil in a kadai on medium heat. Add mustard seeds and cook till they splutter. This is very essential if not you dish will turn bitter. Now add the curry leaves and few this for a minute. Saute the sliced onions till they are soft and light pink in color/Translucent. Add chilies and fry until the raw smell is gone.
Now add Rava and fry for about 2 minutes or until the rava is coated will with the oil. to this add warm water and keep stirring, making sure no lumps are formed. The water will evaporate quickly making the sojjige thick and sticky in texture. Add salt. Turn off the gas. Let the sojjige rest for about 2 minutes. You will notice that it has now turned hard. Serve this hot with a cup of masala tea.