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.
Masala Sojji
For The Masala:
Coriander Seeds – 1¼ palam
Grated Copra – 2½ palam
Cloves – 1/8 palam
Cumin Seed – 1/8 palam
Shajeera/Caraway Seeds – 1/8 palam
Pepper – 1/8 palam
Cinnamon – 1/8 palam
Nagakesar/Cobra Saffron – 1/8 palam
Cardamom – 1/8 palam
Asafoetida – 1/18 palam
Red Chillies – 5/8 palam
Turmeric – 1/8 palam
Ingredients:
Rice – ½ padi
Ghee – 5 palam
Salt – ¾ palam
Pure Water – 1 padi
Method:
1. Fry all the ingredients separately in little ghee except the cumin seeds and asafoetida. Fry asafoetida in the pan until it becomes crispy. Powder the cumin seeds along with it.
2. Clean small rice and drain the water completely. Then add the masala powder prepared and mix well.
3. Heat 2½ palam ghee in a rice pot and put the rice and masala mixture in it. Stir well for 5 minutes. Add pure water to the fried rice and stir again. When the rice is half done, add powdered salt.
4. Mix again and when the rice is almost done, add 2 ½ palam ghee. Keep it on slow fire for 5 minutes and remove it to use.
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