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.
Maharashtra Sojji
Ingredients:
Rice – 1 padi
Ghee – 6 palam
Cumin seed – ¼ palam
Fried Red Chilli Powder – ¼ palam
Salt – 1 palam
Turmeric Powder – ⅛ r.e
Copra – 5 palam
Milk – ½ padi
Ghee – 5 palam
Method:
1. Soak 1 padi rice in water. Fry it little by little, to golden brown in a pan. Heat ghee in a pan that can hold 5 palams of water. Drain the water from the soaked rice, and add it to the ghee. Add cumin seed, fried red chilli powder, powdered salt, turmeric powder to the rice
which is cooking in the pan.
2. Fry the grated copra, powder it and add it to the rice and stir well. Divide milk into 4 portions. Take one portion, sprinkle it in the sojji, stir it and close it.
3. After 5 minutes, repeat this and close the pan. Do this process four times. While doing this, reduce the fire in the stove. Cook on slow flame.
4. Add ghee to the sojji and stir it well. Keep it in slow fire. After 5 minutes take out from the fire and use it. The pan and the ladle used should be rust-free.
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