Teepi Sajja Rottelu | Sweet Bajra Roti | Travel Food Recipes

I have posted recently Sajja Rottelu which is a plain version and is served with Onion Chutney. My mom prepares both the varieties - sweet and savoury sajja rottis together for breakfast and she usually does it in large quantity and store the remaining ones so that we can snack on it later. Sweet Bajra roti is delicious and can be eaten fresh out of the tawa for a slight soft version and they turn like Sweet crackers once they are cooled down,it is a guilt free sweet to munch on as a snack.

Though the preparation process of this sweet bajra roti look simple, it is very difficult to get it right as the rotis tend to break easily while flipping on the tawa. The whole key for a successful roti lies in the consistency of the dough, one should make really TIGHT dough to get it right and also should be handled very carefully while flipping the rotis. These rotis stay good even for a month and hence is ideal to carry it for travel.

Teepi Sajja Rottelu | Teepi Sadda Rotti | Sweet Bajra Roti Recipe:

Yields: 10-12 Rotis

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

Cuisine: Indian | Category: Breakfast/Snack/Indian Flat Bread

Ingredients:

2 cups Bajra flour
1/2 cup roasted Groundnut powder
1 tbsp Sesame seeds

1 1/2 cup grated Jaggery

Water(3-4 tbsp approx)

Method:

• Mix very little water(3-4 tbsp water) with grated jaggery and boil until the jaggery melts.Switch off the flame.

• Add groundnut powder,sesame seeds,bajra flour little by little and mix.You need to add the flour until you get a very tight dough.The dough should be very TIGHT which is a key process for the recipe.

• 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 sheets of 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 for breakfast or as a snack.You can smear it with ghee while serving hot.

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(like crackers) 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.
• You can try adding cardamom powder to the flour before mixing which might give a nice flavour.My mom always prepare it plain sweet and we love that way.

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