Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti - Ever Green Dishes (2024)

Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

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Sajje Rotti / Pearl Millet Roti / Bajra Roti is a vegan and gluten-free, unleavened flat bread from South India. It is usually made crisp and served with different accompaniments. It is commonly prepared during Sankranti in South India.

What is Makar Sankranti ?

Makar Sankranti is a popular festival celebrated according to the Hindu calendar. It is dedicated to Sun God, when the sun enters the zodiac sign of Capricorn and transcends towards the North or Uttarayan. Thus, this festival is also known as Uttarayan. It is also known as Magha, Pongal and Bhogi. It officially marks the end of winter solstice and the beginning of longer days and autumn. It is also a harvest festival, it marks the beginning of harvest season when new crops are worshipped and relished. This festival is celebrated as per the solar cycle, it usually falls on the same date every year, Jan 14 / 15.

Celebrations in Karnataka

In Karnataka this festival is celebrated over two days, the first day is Bhogi and the next day is Makar Sankranti. As it is the festival of harvest, on the day of Bhogi, all married women donate fresh harvest as grains and pulses to an elderly married lady. It is a traditional custom passed through generations. The menu prepared on this day bajra roti, brinjal stir fry or stuffed, green gram stir fry, raw tomato chutney, spicy pongal and gojju. The food on this day is scrumptious.

The next day is Makar Sankranti. On this day, front yard of every house is decorated with beautiful kolam in breathtaking designs adorned vibrantly and painstakingly. The sesame plays a very important role during this festival. Sankranti Ellu is prepared and offered to the Lord. It is also exchanged with all friends and family members. Sweets such as til ladoos and chikkis are prepared. Even lamps made with sesame and jaggery are lit. The sweet dish prepared on this day is usually Sakkarai Pongal but one can prepare any other sweet.

Why is Sesame used during this festival ?

Sesame is considered as a seed par excellence and consumed and donated during Makar Sankranti. A story in our mythology says that God Yama blessed the sesame seed and they are epitome of immortality.

According to nutritionist Shruti Sharma, sesame is rich in nutrients. It consists of vitamins, oils, calcium, iron, magnesium, copper, zinc, Vitamin B6 and folate. It helps to support a healthy digestive system. The copper present in it helps to reduce swelling and pain due to arthritis.Magnesium gives relief to respiratory diseases and the zinc helps in maintaining the bone health. It is one of the essential foods for vegetarians. The season needs food that helps to keep the body warm and healthy, sesame does it in a good way.

What other side dishes can one use with Sajje Rotti ?

Many different kind of dishes such as dal with methi and cabbage stir fry may be prepared. Chutneys are ideal to serve with bajra roti. The raw tomato chutney tastes awesome. Gongura chutney is also often served with it. Dal with green leaf is commonly prepared in most south indian homes.

Can sajje rotti be stored?

As these rotis are crisp, you can stored for a couple of days. Keep them in a closed container. You can make them ahead and serve when needed.

Equipments:

• wide bowl or plate for mixing and kneading
• a small bowl to boil water
• skillet ( slightly curved and a different one is kept for roti)
• spatula
• a small piece of muslin cloth to smear the water
• two plate to stack them

Ingredients:

• 1 cup bajra flour
• 1/4 teaspoon turmeric powder
• a little salt
• 1/2 cup hot water
• 1/2 cup normal water (use as needed)

Other ingredients:

• 1 tablespoon sesame
• flour for dusting

Method:

1. Put the flour in a wide bowl.
2. Add salt and turmeric powder to it. Mix it thoroughly.
3. Boil the water.
4. Slowly, put the water and mix the flour thoroughly with the fingers.
5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling board or directly on the kitchen platform.
7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
9. Repeat for the rest of the dough.

Take a tip:

• Use good quality flour. Always use fresh flour while making rotis as it is easier to prepare, otherwise they tear apart.
• Making rotis needs a little practice, but one can easily do it with a little practice. Each time, knead the ball of dough and then begin to tap it.
• Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
• These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.
• You cannot roll the rotis with a rolling pin in this method. This is to be beaten with the palm only. The method to roll with a rolling pin is different, I am yet to learn that method. After the roti is beaten, you may use the rolling pin to make it even and thinner.

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