Sajje Masala Rotti (Pearl Millet Onion Roti)

Sajje (Kannada) or Pearl Millet Roti is a healthy main dish. We can have these rotis for lunch or dinner.

Pearl millet is known as Bajri in Rajastani, Gujarati and Marati. Sajje in Kannada and Kambu in Tamil, Sajjalu in Telugu and Kambam in Malayalam. Bajra in Hindi, Urdu and Panjabi.

Pearl millet is highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids. It is high in protein and rich in fiber content. Consumption of pearl millet is good remedy for people who are suffering from constipation. It is also good for diabetics and keeps the glucose levels normal. It controls blood sugar levels. It also helps in lowering the cholesterol. It is rich in starch and this makes it a great source of energy. It is rich in minerals like phosphorus, iron and zinc.

Here is a recipe of  healthy Pearl Millet Roti which can be eaten for breakfast, snack time or dinner.
I have used sajje/pearl millet flour, onions, coconut and little spices to add the taste and to be healthy.

Things Needed:

Pearl Millet : 3 Cups
Boiling water : 3 Cups
Normal water : as required
Salt : as required
Onions : 2
Curry leaves : 1 Handful
Coriander leaves : 1 Handful
Green chilly : 2
Coconut gratings : 1 Cup
Ginger grated : 1 Tablespoon
Jeera /Cumin seeds: 1 Teaspoon
Oil/Ghee : 3 to 4 Tablespoons

Method :
1. Put Pearl Millet in a big bowl.

2. Remove the outer layer of onions and wash it. Cut it into small.
3. Wash and cut green chilly, coriander leaves and curry leaves.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Now take a big bowl and add Sajje/Pearl Millet flour, coconut, ginger gratings, cut coriander and curry leaves, cut green chilly, salt and jeera.
7. Mix it nicely and add boiling water to it. Cover the flour bowl and leave it for 5 minutes.
8. Now mix the flour nicely with required water. Use normal water to prepare the dough.

9. It should be little loose and able to spread on hot tava.
10. Keep a tava and heat. Clean it nicely with kitchen towel.
11. Sprinkle 2 to 3 drops of oil and put a handful of Sajje Rotti doung. Spread it with your finger.

12. Spread in a circle shape. Sprinkle some oil on the top and cover and cook on medium flame.
13. Turn the other side and cook for a minute. ( Add oil on the top)

14. Sajje rotti is ready to serve. Serve with butter/ghee on the top and the side dish of your choice.

Note :
Adding more /less onions are optional. Let the dough be like idli dough. It will help you to spread the dough as thin as your choice. Thinner rotti taste nice. Adding more chilly is optional. Let the flame be very low while spreading the dough on the tava.
Time : 30 minutes
Serves : 3 to 4 :  Plain Sajje/Pearl Millet Rotti 

  You can also prepare plain rotti as it is very healthy and there is no need of any other ingredients.
This rotti is good for diet and stomach filling too.
Just mix the flour with water and salt. Mix it nicely. Let it be thicker than idli dough. Hot water helps the rotti to be soft and nice.
Mix the flour with required water and spread it on hot tava. Sprinkle oil on the top, cover and cook.
Remove the cover and turn the rotti other side and cook. Cook on medium and low flame.

 Time : 25 Minutes 

Serves : 2 to 3

Raagi + Spring Onion Rotti

Raagi or finger millet is known as Taidalu in Telagu, Kelvaragu in Tamil, Panjapulle in Malayalam and Maduva in some parts of North India and Nachani in Marathi.
Ragi is considered as a highly nutrient food in India and it is cultivated from ancient times of India. Ragi has wonderful and amazing qualities. Ragi is rich in minerals like calcium, iron and thiamine. Ragi is also rich in carbohydrates, low in fat and helps in reducing obesity. Ragi is a boon for poeple suffering from diabetes. It is also a good for people who are suffering from constipation. Ragi is good for obese people because its digestionis slow and glucose is relaased very slowly into the blood.
Spring Onions contain healthy composition of vitamin -A, Vitamin -B2, Vitamin K and Vitamin C. They are very low in calories. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. Anti-bacterial properties in Spring Onions help to fight against cold and flu. Sulfur compound in this vegetable help in reducing and controlling blood pressure levels.
Here is a recipe with Ragi + Spring onions Rotti. Added coriander leaves, curry leaves, green chilly, coconut and ginger will give a spicy taste and who do not want it spicy, can avoid green chilly.  We can have this rotti for breakfast, snack or for dinner too. We can have this rotti with any type of chutney or Sambar or even with Dal. Definitely all the age group will enjoy eating this rotti.
Things Needed :
Raagi flour : 2 Cups
Rice flour : 2 to 3 Table spoons
Spring Onions : 2 Bundles
Coconut : 1/2 Cup
Green cilly :2
Curry leaves :20 to 25
Coriander leaves : 3 to 4 Table spoons
Salt : to taste
Oil: 1/2 Cup (3 to 4 Table spoons)

Method :
1. Wash and cut spring onions, green chilly, coriander leaves and curry leaves. Grate coconut. Grate ginger.
2. Take a big bowl. Put ragi flour, rice flour, cut spring onions, coconut, green chilly, curry leaves, coriander leaves, grated ginger and salt.
3. Mix nicely and then add required water. Let the dough should be soft and little watery.
4. Now keep a tava on the fire. Heat and sprinkle oil on the tava. Take a handful of rotti dough and spread it on the tava in a dosa shape.
5. Sprinkle 1 tea spoon of oil on the top of the rotti. Cover the rotti with a lid and cook on low or medium flame.
6. Turn the other side and cook for 1 to 2 minutes and remove from the pan and serve hot rotti with any kind of chutney or sambar of your choice.
7. Repeat the same with the remaining rotti.
Note; You can also add cut onions to this dough while mixing the dough. Cook the rotti on medium flame and be sure it does not burnt. Must cover the rotti with a lid, covering rotti will help it to cook faster and also it avoids a white patch ont the rotti. You can use more chilly if you like it spicy. You can also use less oil.  Keep the flame low while you are spreading the dough on the pan. It helps you to spread the rotti as thin as you like it. Keep a bowl of water by the side of the pan. Use this water to dip your hands while you are spreading the rotti. This procedure will help you to spread the rotti as a thin as you like. It also helps you to use less oil. It keeps the moisture while rotti is cooking.
Time : 30 to 40 Minutes.
Serves : 3 to 4

Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.

2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.

6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.

8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.

Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4

Carrot -Rava Rotti

Carrot Rava Rotti is prepared with Rava (midium size) and grated carrots, green chilly, fresh grated coconut. Its easy to prepare and using carrots will give a good look for the rotti and healthy too.

Ready to serve Carrot Rava Rotti.

Carrots are exceptionally rich source of carotenes and vitamin A. Carrots help to protect from skin, lung and oral cavity cancers. Here is a recipe that I have tried,  Rava (Samolin) rotti with carrots and its easy, soft and healthy and loved by  all the family members. This Rotti can be enjoyed during the fasting time or for breakfast, dinner and as snack also.
Things Needed:
Rave or Rava Samolina) : 2 Cups
Carrots : 2 (medium size).
Curd: 1 Table spoon
Coriander leaves: 2 Table spoons
Green chilly :1
Coriander leaves: 6 to 8
Coconut : 2 to 3 Table spoons
Salt : taste
Water : Required water
Oil : 3 to 4 Table spoons.

Method :
1.Wash and grate carrots. Cut green chilly and coriander-curry leaves. Grate coconut and keep it aside.
2. Take a big bowl and put rava and a spoon of curd. Add salt and mix it with required water . (Little thicker than idly conssistency).

3. Add grated coconut, carrots, green chilly, coriander-curry leaves and mix it well.  Leave it for 5 to 10 minutes.

4. Keep a pan on the fire. Sprinkle 1/2 spoon of oil on the tava and spread all over the pan.
5. Take a handful of rava - carrot dough and spread on the tava with your fingers and make a round dosa shape.

6. Put 1/2 spoon of oil on the rotti and cook on medium flame for 1 minute. Turn the rava and cook the other side of the rotti for 2o to 30 seconds.

7. Serve ready Rava - Carrot Rotti with any kind of chutney or pickle, sambar and honey to the side.
    Do not forget to put a spoon of ghee or butter on the top of Hot Rava Rotti before serving.

You can prepare small rotti for kids and they will surely enjoy them

 Note:  Rava rotti should be served when it is Hot. You can add cut onions to the rava-carrot dough. You can also add any kind of edible leaves like methi, palak or dil leaves to the dough and try different varieties. Using coconut is an optional.
Time : 30 mins
Serving : 3 to 4

Jolada (Millet Roti) Rotti

Jola or Millet is a staple food of Indians. Millet is one of the ancient food grain. People of North Canara are expert in preparing Jola/Millet roti. It is healthy and helps to stay long. 

I have used Millet/Jola flour, a little salt and boiling water. 
Let us see some benefits of eating Jola/ Millet in our diet. 
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi. 

Things Needed:
Jola (Millet) flour:  2 Cups
Hot water: 1 1/2 Cups
Salt: to taste:
Water: required

Method:
1. Keep 1 1/2 cup/glasses of water for boiling.

2. Let the water boil. 
3. Add millet flour slowly to the boiling water and mix it nicely. 
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required.  

7. Take a ball size dough kneed it nicely and then flatten a bit with hand. 
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft). 

10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava. 

11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds. 

12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate. 

13. Apply butter  or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.

14 Repeat the same way with the rest of the dough. 
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium. 

16. Serve Hot Jola/Millet Roti with the side dish you have prepared. 

Note: 
Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently. 
Quantity : 1 glass of flour =   1/2 cup of water will do.    You can use normal water if you need.

3 to 4 serves.
Time taken : 20 to 30 minutes.