Thursday, 18 October 2012

Sajja Rotte / Millet roti

Sajja / Bajra / Millet is the staple food in most of the South Indian villages. So simple to know,but one should be efficient to make Sajja rotte perfectly. Of course, any one can become a perfectionist with whole hearted efforts.

Millet flour – 2 cups
Water - Approximately 1 1/2 cup


Take a wide plate to mix the dough. Add salt to the flour.
Now bring the water to rolling boil. 
Add this water to the millet flour by mixing it well using a spoon. 

Cover with lid and allow it to cool down. 
Knead the dough till soft and divide into roughly 12 - 14 balls.
Roll out each dough ball into a circle, using wheat flour for dusting. 

Best part is rolling the roti into thin disc. To make it easier, I have covered the dough with a plastic sheet and rolled it. So simple....

Place the roti on a hot tava 

Cook until it is done and turn on to the other side.

Traditionally these rotis will be placed besides the flame to make them bit crispier, such that we can have them for longer periods. Up to 1 week or so.

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