Sajja Rottelu | Sadda Rotti | Bajra Roti | Indian Travel Food Recipes

My Lil' one has started going to play school - a very crazy time for me, given the stress during the settling period for him. So, I haven't been getting much time to update my blog - think it might take me a few more weeks to get back to active blogging. Today, I am posting a recipe from my drafts.
There are several recipes of my mom that I usually boast about and this "Sajja Rotti" is one among them. These Sajja Rotis are not the usual Bajra Bakris(Sajja Roti) which are soft and served with a curry/gravy. The recipe that I am posting today is different -these rotis are slightly hard(yet soft to bite) and can be stored for a couple of weeks. It is usually paired with a different style Onion Chutney or Jaggery and ghee. My mom adds roasted groundnut powder to these Sajja rottis which adds a nice taste while the addition of sesame seeds adds a nice flavor and bite to the rotis, hence I strongly recommend to use it as it makes this roti distinct from the typical sajja rotti one prepares.These rotis are an ideal food during travelling, as you can store it for long and note that even that onion chutney does not get spoilt for 2 days (onion chutney can be stored upto a week when refrigerated).
My mom prepares these Sajja Rottelu for breakfast and she usually prepares in large quantities to be stored for consumption later. These sajja rottis are slightly soft when consumed hot but turns slightly hard like Crackers(yet soft to bite) when cooled down but it tastes nice both the ways, in my view. I would strongly recommend to serve it with that different style Onion Chutney which I mentioned earlier. My mom also prepares a sweeter version this Rotti and I plan to post that version sometime soon. The preparation process is a bit tricky for a newbie but one can easily attempt if they follow the instructions carefully.

Check out few of our favorite breakfast combos here:

• Billa Kudumulu/Rice Rava Tikkis with Onion Chutney
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Matar Kachori with Alu ki Sabzi
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya
• Poori and Mixed Vegetable Saagu

Sajja Rottelu | Sadda Rotti | Bajra Roti Recipe:

Yields: 10-12 Rotis

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Breakfast/Indian Flat Bread

Ingredients:

2 cups Bajra flour

1/2 cup roasted Groundnut powder

2 tbsp Sesame seeds

Salt to taste

Hot water, to mix(1/2 cup approx)

Method:

• In a large bowl mix bajra flour and roasted groundnut powder with sesame seeds and salt and keep it aside.
• Boil approx 3/4 cup of water until it is hot(no need to make it bubble).

• Add water little by little to the mixed bajra flour and mix.You need to add very little water just enough to bind the flour to a dough.The dough should be very TIGHT, hence do not add more water,just about 1/2 cup should be fine.
• Divide the mixture into 10-12 uniform sized balls and keep it covered.

• Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.

• Place the kneaded round dough in between the greased plastic sheets(stuck to the presser) and press it in the poori presser and press it to get approx 5" diameter round roti.Do not make it very thin, it should be of same thickness as chapati.

• Heat the tawa and carefully transfer the pressed bajra roti on a hot tawa and roast it over low-medium flame for 2 mins on one side and carefully turn it on to the other side and roast it for another couple of minutes.Do not try to flip it immediately as the roti will break, hence roast it completely on one side.You will see brown spots over it and the corners.These rotis should be made on low flame and usually takes long to get roasted than the usual rotis as we will roast them until they become slightly hard.
• Transfer to a plate.
• Repeat the process and prepare all the rotis in the same manner.You can grease the plastic sheets in between so that the dough will not stick to it.

Serve these rotis hot/room temperature with this special Onion Chutney, this combo tastes amazing. It can be even served with Jaggery and ghee.

Notes:

• It is very important to keep the dough tight otherwise the roti will break when roasting.
• These rotis will be slightly soft to bite when served hot but slowly turns hard once they are cooled and makes it ideal to store for long duration and hence can be used for journeys.
• Once the rotis are cooled down you can store it in air tight container and use it when required.It can be stored upto 2 weeks.
• This is not the usual soft bajra bhakri(roti) which is paired with gravy/curries, this Sajja rotti is thick and hard and is paired with a special Onion Chutney or Jaggery and ghee.

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