Sanja is a simple, healthy and wholesome breakfast recipe. It is an authentic Marathi tiffin item. It is famous as a Marathi- version of ‘Upma’, a popular south Indian dish. There is just a slight variation in the preparation of this snack than that of upma. In Sanja, you can add vegetables of your choice to make your breakfast more nutritious and healthy.
It is a dish that is easy to prepare and at the same time you need not to compromise with taste. With the combination of great flavor and smooth texture, it will be a wonderful treat to your breakfast, evening snack or tiffin. It tastes great when served steam hot with buttermilk, yoghurt, pickle or sev.
Well, here I present the recipe of mouth melting, soft T-M Sanja.
- 1.25 cups coarse Sanja (Sooji/Semolina/Kesari Rava)
- 1 large – finely chopped Onion
- Vertically cut 3-to-4 green chillies
- 2.5 cups of water
- 0.25 buttermilk (or water mixed yoghurt)
- 0.25 tsp turmeric powder
- 5-to-6 curry leaves
- Chopped coriander leaves and sev to garnish
- 0.5 tsp mustard seeds
- 1-to-1.5 tsp sugar
- 1-1.5 lime juice
- 2-to-3 tbsp grated coconut(frozen or fresh)
- 1 tbsp oil
- 1 tbsp raw peanuts
- 1 tablespoon ghee(optional)
- 1 tbps washed mung-dal
- Salt to taste
Preparation time: 10 minutes
Cooking time: 20 minutes
Before you begin: Roast the sooji without oil or ghee until it gets deep yellowish/golden in color. Spread the roasted sooji on a plate, to give it a cooling effect. By roasting the sooji, you can protect it from catching worms, especially in hot and humid climate. Thus it can be stored well for months. Also, Sanja prepared from the roasted sooji is lumps-free.
- Heat up oil in a kadhai/pan, add raw peanuts and fry them until they get brown color. Take out fried peanuts and keep them aside.
- Take another pan. Add a pinch of hing(if using) and cumin seeds. Also, add mustard seeds and let them splutter.
- After it, add chopped onions, green chillies and curry leaves. Cover the pan and cook until onions become translucent and soft.
- Then add water, turmeric powder, butter milk, moong-daal and salt. Add the roasted sooji and sugar, once the water starts boiling. Stir it well, cover & cook for 5 minutes. If sooji sticks to the bottom of the kadhai, leave some water onto the inner sides of kadhai.
- Tikhat-Mithaacha Sanja is done when the entire water is absorbed, semolina grains swell slightly and the mixture fluffs up.
- Turn off the flame, add the lemon juice, ghee (optional, to give homely touch) and the fried peanuts. Mix everything well.
- Garnish the cooked T-M Sanja with coriander leaves, crunchy sev and coconut.
- Serve hot!
A pure breakfast Marathi treat…..Try it!
- Use home-made sour yoghurt to make Sanja fluffy and slightly sour.
- Roast the sooji on a low to medium flame to avoid burning. Turn off the heat as it gets deep brown color.