Karnataka · Main course
Sajje Rotti (Bajra Roti)
ಸಜ್ಜೆ ರೊಟ್ಟಿ · Bajra Roti · Bajra Rotla · Pearl Millet Roti · Sajja Rotte (సజ్జ రొట్టె) · Kambu Roti
Sajje rotti, known as bajra roti in Hindi and sajja rotte in Telugu, is a North Karnataka flatbread made with pearl millet flour. Mix the flour with hot water, knead while comfortably warm, then pat into rounds and cook on a tawa. Unlike onion-studded ragi rotti, this version is plain and accompanies curries or chutney powders.
- vegetarian
- vegan
- gluten-free
Ingredients
- 250 g (approximately 2 cups)Bajra flour Organic Mandya
- 225 ml (approximately 1 cup)WaterHot water; a little additional water may be needed for patting.
- 3 g (approximately 1/2 tsp)Fine salt
Method
Heat water
Bring water and salt to a near boil over medium heat for about 3 minutes.
⏱ 3 minCombine dough
Stir hot water into the flour with a sturdy spoon off the heat.
Cool briefly
Rest the mixture for 2 minutes, until comfortable to handle.
⏱ 2 minKnead dough
Knead the warm dough for 3 minutes, until smooth and pliable.
⏱ 3 minDivide dough
Divide into six portions, keeping unused portions covered.
Pat rounds
Pat each portion into a 15 cm round on lightly flour-dusted parchment with damp fingers.
Heat tawa
Heat a heavy tawa over medium heat for 2 minutes.
⏱ 2 minCook first side
Cook the transferred rotti over medium heat for about 1 minute, until its surface begins to set.
⏱ 1 minCook second side
Cook the turned rotti for 1–2 minutes, until brown spots appear and the centre is cooked; repeat for all portions.
⏱ 2 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Knead while the dough is warm but safe to touch.
- Use fresh flour and keep the dough covered.
Serving
Serve hot with curry or chutney powder.
Storage
Refrigerate within 2 hours and use within 24 hours; warm on a tawa with a light sprinkle of water.
Variations
- Add 2 g (1 tsp) cumin to the flour.
- Replace 25 g bajra flour with 25 g (approximately 3 tbsp) atta; this version contains gluten.
Nutrition per serving
| Energy | 301 kcal |
|---|---|
| Protein | 9.7 g |
| Carbohydrates | 56.2 g |
| Fat | 4.2 g |
| Fibre | 9.2 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Is sajje the same grain as bajra?
Yes. Sajje is the Kannada name for pearl millet, commonly called bajra in Hindi. This rotti uses its flour rather than whole grain. It differs from jowar rotti, which is made from sorghum flour and is called jolada rotti in Kannada.
Why does sajje rotti crack when shaping?
The flour may be stale or the dough too dry and cool. Use fresh bajra flour, hot water and a short warm knead. Keep portions covered and work in a teaspoon of warm water if the edges begin cracking before you can pat them thin.
Can I add wheat flour to sajje rotti?
A little wheat flour can make handling easier, but it changes the plain millet formula and introduces gluten. If trying it, replace 25 g bajra flour with the same weight of atta. The recipe as written uses only bajra flour, water and salt.
Do I need to puff sajje rotti over an open flame?
Open-flame puffing is optional and is not required in this method. Cook both sides fully on a heavy tawa, pressing lightly where needed. This keeps the process manageable for a home kitchen while still giving brown spots and a cooked, pliable centre.
What pairs with North Karnataka sajje rotti?
Serve it warm with a brinjal preparation, a simple pulse curry or chutney powder mixed with a little oil. Plain curd can also be offered separately. Keep the accompaniments ready first, because a plain millet rotti firms noticeably as it cools.
Photo: Organic Mandya · © Organic Mandya
