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.

Ingredients:
Millet flour – 2 cups
Water - Approximately 1 1/2 cup
Salt

Method:

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.

Sajja Rotte - Crispy variety

I learnt this in India from my sister's-in-law friend. She is an expert in making tasty wonders. Adding peanuts to the roti  will give the extra deliciousness. Apparently these rotis can stay fresh up to one month.

Crispy Sajja Rotte

Millet flour – 2 cups
Roasted peanuts – Skinned and coarsely grounded – 3/4th cup
Till / Sesame seeds – ¼ cup
Salt
Chilli powder – ½ tsp (Optional)

Method:
Mix everything and knead into a stiff dough by adding enough water.

Divide them into 12 parts and form them as discs.

Take 2 baking sheets or a plastic sheets or any non sticky thing.
Cover each disc with flour, place it in the centre of the sheet, cover it with another sheet
Roll into thin disc.

In the mean time heat the tawa
When it is hot enough, slowly place the roti.

Fry on both the sides until crispy.

You can eat them as it is or with raita

Sajja / Bajra / Pearl Millet dosa

Among Millets Baira is the predominant crop in India. It is also called as Pearl Millet in Western Countries, it is a wholesome grain which has high nutritive value. It is usually very popular in the States of Maharashtra and Rajasthan in India. Generally people eat in winter season. It has the same quantity of protein as wheat. Bajra is rich in Iron, B vitamins, Thiamine, Riboflavin and niacin.

You can find more details in here http://en.wikipedia.org/wiki/Pearl_millet

Ingredients:

Bajra / Pearl millet / Sajjalu – 3 cups
Rice – 1 cup
Urad daal / Black gram – 1 cup
Fenugreek seeds – 1 tsp

                                                                                      Pearl millet

Method:

Soak all the above ingredients together for atleast 6 hours. Grind them all together as normal dosa batter and allow it to ferment for at least 8 hours.

Just before making dosa, stir the batter thoroughly by adding salt, and swirl the batter on the hot pan and drizzle some oil if necessary. Turn dosa on to the other side as well and cook for few seconds.

Serve them hot with any chutney.

 

Sajja Dosa with Peanut chutney and Roasted chickpea powder