Sajjige rotti, south indian semolina based savoury flattened bread. This sajjige rotti recipe is one of the recipe from my mums breakfast repertory.
Breakfast is a important meal of the day which should not be skipped. My mum used to prepare a variety of breakfast for us. And she would make sure that we do not skip breakfast and had collection of recipes for daily breakfast.
Dosa, idli, chapatti and rotti are popular breakfast recipes all over Karnataka.
Rotti’s are usually hand flattened round breads, not as soft as dosa. Akki (rice) rotti, jolada ( sorghum millet) rotti and ragi (finger millet) rotti are among famous rotti recipes of Karnataka. Sajjige rotti or rava rotti is an easy and popular breakfast recipe in Mangalore – Udupi region.
Sajjige rotti can be prepared in two ways. First method is where the rava mixture is hand flattened to round rottis. In other method rava batter is prepared with little thick consistency than dosa and poured in pan like dosa. This recipe is prepared following the first method.
This sajjige rotti –
- Can be prepared with pantry staple ingredients.
- Do not require prior preparation.
- Is Vegan.
Sajjige rotti recipe in step by step method
1- In a wide mixing bowl take semolina/rava, chopped onion, green chilli, curry leaves, coriander leaves and grated coconut. To this add salt, sugar and mix well.
2- Add water little by little and knead it to a ball. It took me a little more than 1/4 cup of water. Then divide it into 5 equal sized balls.
3- To make rotti, grease an aluminium foil or plastic zip lock bag with little oil. Take one semolina ball and flatten it evenly to a round rotti of around 6 cm diameter.
4- Heat tawa/ griddle in medium high flame. Drizzle some oil. When oil is heated remove rotti from greased plastic and place it in tawa.
Cook the side for about 2-3 minutes. Drizzle some oil and flip the side. Cook the other side same way. Remove once you see nice brown spots.
5- Serve rottis with a cup of hot tea or coffee.
Sajjige rotti recipe | Rava rotti recipe
- 1 cup bombay rava/suji/semolina
- 1 medium size onion finely chopped
- 4 tablespoons fresh grated coconut
- 10 curry leaves chopped
- 1 teaspoon coriander leaves finely chopped
- 2 green chilli chopped
- 2 teaspoons sugar
- cooking oil as required
- salt to taste
- In a wide mixing bowl take semolina/rava, chopped onion, curry leaves, green chilli, coriander, grated coconut . Mix them all.
- Add salt, sugar and mix again.
- Add sufficient water and knead dough. I added a little more than 1/4 cup of water. Dough should be such that it can be easily flattened to round rotti.
- Divide the dough to 5 equal sized balls.
- Grease a plastic zip lock bag or an aluminium foil and pat the dough evenly to round rotti.
- Heat the tawa /griddle in medium high flame and drizzle about a 1/2 tsp oil. Remove the rotti from the plastic sheet and place it in tawa.
- Cook the side for 2-3 minutes. Drizzle some oil on the rotti and flip the side. Cook the other side. Remove it when rotti is cooked and you can see nice brown spots on rotti.
- Serve rotti with chutney and a cup of hot tea or coffee for breakfast.
- Substitute with desiccated coconut if you do not have fresh grated coconut.
- Ghee can also be used instead of oil. But to keep it vegan just skip ghee.
- When serving to kids, remove green chillies before serving. Or skip green chillies and prepare the rotti.