Bajil (Mangalorean poha)

I have fond memories of Bajil, because it is not only a delicious snack but it reminds me of my mom fondly making it for us during tea-time. These days for tea-time is not even an elaborate affair for me. Tea-time is equal to stuffing into mouth anything edible I have in the pantry, while  struggling with my daughter to finish off her milk and cooking dinner. With husband commuting to New York city for work, we get to have relaxed breakfast or tea only during weekends.

Coming back to bajil, it is a quintessential Mangalorean snack. I grew up in Mumbai but my parents being from Mangalore, I grew up on authentic Mangalorean food. So any Mangalorean food draws the strings of my heart as well as tummy. Bajil is made from thin poha (beaten rice flakes) and the flavors used in it, give it a spicy, sweet and tangy taste.... a combination for success of any dish. It is a median between poha and chivda because it is chewy, neither very soft nor crispy. Why don't I start with the recipe, so that if you get a chance to try it, you can feel it for yourself.

Ingredients:

• 2 cups thin poha
• 3-4 dried red chillies
• 1 tbsp coriander and cumin seeds crushed in a blender/ food processor
• 1 tsp mustard seeds
• 2 tsp urad dal
• 2 tbsp peanuts
• 1 tsp chana dal
• 7-8 curry leaves
• 1 onion finely chopped
• 1 tsp turmeric powder
• 1/2 cup fresh/ frozen shredded coconut
• 1 tbsp jaggery (this is as per taste)
• 1/2 tbsp oil

Directions:

• In a deep pan, take oil and heat it. Add mustard seeds and when they splutter, add urad dal, chana dal and peanuts. Add red chillies and curry leaves. When the dals start changing color and the peanuts are fried well, add chopped onion.
• When onions become soft, add jaggery and let it melt, mixing well.
• Add poha, crushed cumin and coriander seeds, turmeric powder and shredded coconut. Mix well.
• The poha will absorb the moisture from coconut and onions, and your bajil is ready.
• You can add around 3/4 cup of soaked and cooked garbanzo beans or black grams to bajil and make it more nutritious. This is called as kadle bajil in mangalore.