Sojji is rice, generally of the small variety, that is dry roasted for preparation of various kinds of dishes in the Bhagashastra. This rice is also called Usali in the cuisine of Maharashtra and Karnataka and is prepared on festivals such as Ekadasi, where people have to fast. With the dry roasted rice or sojji once established, various dishes can be prepared by varying the seasoning.
A basic seasoning is described below, which can be varied as per taste and local ingredients.
Normal Sojji
- 1 Padi Small Rice
- 3 Padis Water
1. This dish is also called fried rice. This is eaten by people who are sick and unable to fast during festival days. This controls vomiting, fever and diarrhea.
2. Fry 1 padi of small rice in a pan until golden brown. Pour 3 padis of water in a pot that can hold 5 padis of water holding and boil it. Soak the fried rice in water.
3. When the water boils, drain the water from the rice and immediately put it in the boiling water. Refer to the procedure of recipe number one for rice made from draining the water.
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