Sajjige Rotti | ಸಜ್ಜಿಗೆ ರೊಟ್ಟಿ | Easy Breakfast from Mangalore

Sajjige Rotti or Rava Rotti is a hand patted rustic semolina bread. Usually made for fasting purposes or a quick breakfast or snack.

Sajjige (ಸಜ್ಜಿಗೆ) in Mangalorean lingo, is Semolina or rava and is used to make not just upma but a super savoury breakfast called Sajjige rotti . This is usually made for fasting days when rice is avoided (like on ekadashi in some households follow the no rice diet) . This dish can be as plain or spicy as you wish.

There are some who add curd and onions to this and some who don't, some who add grated carrots. Some folks even add wheat flour to help pat it better. Grated cucumber is a must for this rotti, though. Whatever the add-ons, the basic dough is made with semolina and grated cucumber (aka Rava in local kannada). See Notes for more info.

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You can give your usual dosa / idli / poha a break and head out here for an unusual and tasty breakfast item. Eaten as it is with a dollop of homemade butter or just jaggery-Ghee. We ate it with Flaxseed chutneypudi and it tasted out of the world 🙂

If making exclusively for fasting, you can skip / add any ingredients that your family follows. We usually make Uppu Sajjige , Farali Dosa, Samo Khichdi, Verkadalai Sundal (peanut stir fry) etc for fasting. Sabudana Khichdi is usually for the kids who love it for breakfast.

Other flatbreads you might like:

Masala Alu Paratha | Spiced Potato Flatbread

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner

Check out this recipe

Chawaran ji Koki | SIndhi flatbread with Cooked rice and Spices

SIndhi flatbread with Cooked rice and Spices

Check out this recipe

Multigrain Thalipeeth - GF, Vegan flatbread

Multigrain Thalipeeth is a Gluten Free and Vegan flatbread combining millet flours and basic pantry spices to a spicy flatbread. Served with yogurt or pickle for a filling meal.

Check out this recipe

Malnad / Mangalorean cuisine

Malnad delicacies that we make frequently at home include Tambli and Flaxseed chutney podi from South Karnataka. Influenced by coastal supply like seafood and coconut, Mangalore cuisine uses both abundantly. Wiki tells us that Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans
though for the non vegetarians, fish is also a regular meal.

The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., idlis fluffed with
toddy or yeast, neer dosa, etc.

Apart from rice, another important thing used in the cuisine of Mangalore is local produce. Many of the recipes at Mangalore are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw banana,
spinach Basale, sweet cucumber known as Taute, etc. A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep dishes healthy.

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Sajjige rotti / semolina pancakes (hand patted)

Cuisine : Mangalorean (Karnataka), type : Breakfast / evening snack / fasting food

Spice Level : Medium. Type : Vegan 

Prep time : 15 mins | Cook time: 10 mins | Makes : 4 servings

Tips to make tasty Sajjige Rotti:

• This rotti can be patted even thinner and bigger (almost the size of a dinner plate), but that would be flakier and requires more oil
• Use semolina / bombay rava for this. Rice Rava / Akki Thari will not work. Chiroti rava (fine semolina) is best suited for this. Lapsi / Godhuma rava may not work too.
• If you don't have cucumbers, sub with grated lauki / sorekayi (ensure they are not bitter) and some grated carrots
• Don't skip the coconut as it makes the rotti tasty and slightly soft too.
• If adding onions / spring onions to this (as long as it's not a fasting dish), be sure to add the water (if required) once the onions have released water)
• If the dough becomes too watery or unable to pat them, add 1-2 tablespoon of roasted rava.
• Don't confuse this with Sajje Rotti (of North Karnataka cuisine) - Sajje Rotti is bajra (black millet flattened bread), although the names sound similar.
• This dough will dry up very soon so keep covered when you are flattening out one pancake.
• Addition of onions are optional. Sometimes, the batter is also soaked in sour buttermilk and made like dosa (spread thin and roasted on both sides).

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Ingredients for Sajjige Rotti

• 1.5 cups Fine Semolina (Chiroti Sooji / Chiroti Rava)
• 1 Cucumber (medium size)
• 1.25 teaspoon Salt (or to taste)
• 2 tablespoon Coriander leaves (chopped fine)
• 1 sprig Curry leaves (don’t skip this)
• 4 Green chillies  (adjust spice – minced fine)
• ⅔ grated coconut (fresh / frozen)
• 2 tablespoon grated carrots 
• ½ cup minced onions (I didn’t add)
• 2 teaspoon Oil – to fry (per roti)

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How to make Sajjige Rotti or Rava Rotti:

1. Dry roast rava for 1-2 mins in a hot kadai (this step is totally optional but the friend who taught me this said it gives better results than raw sooji).
2. Grind coconut with green chillies without any water to a roughish smooth paste.
3.  Transfer to a bowl. Add unpeeled and finely grated cucumber (with the water that it would leave), coconut and the rest of the ingredients except oil and mix to a dough. DON’T add any additional water.
4. Mix all above ingredients gently and rest for 10-15 minutes
5. Tip : The consistency of the dough should be drop proof (if you take a lump in your hand, there should be no water dripping nor should the dough break into parts).
6. Take a wax paper or oiled plastic sheet and flatten a portion of the dough onto it flattening out on all sides.
7. Transfer it gently onto a hot tava / griddle , drizzle oil on its sides.
8. Gently turn over once one side is cooked, if required, add oil on the other side. Cook till slightly crispy
9. Serve immediately with some jaggery and ghee mixture (skip ghee if vegan) for a yummy, filling dish
10. When it turns slightly brown and crisp, lift it off the tava / griddle.
11. Serve hot with just pickle / chutneypudi / jaggery-ghee combo 🙂

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Sajjige Rotti | ಸಜ್ಜಿಗೆ ರೊಟ್ಟಿ | Easy Breakfast from Mangalore

Kalyani

Sajjige Rotti or Rava Rotti is a hand patted rustic semolina bread from Karnataka cuisine. Usually made for fasting purposes or a quick breakfast or snack.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Accompaniment, Breakfast, Brunch

Cuisine Karnataka Cuisine, Konkani

Servings 4 servings

Equipment

• Bowl
• Cast Iron Skillet

Ingredients

  

1x2x3x

• 1.5 cups Fine Semolina Chiroti Sooji / Chiroti Rava
• 1 Cucumber medium size
• 1.25 teaspoon Salt or to taste
• 2 tablespoon Coriander leaves chopped fine
• 1 sprig Curry leaves don’t skip this
• 4 Green chillies adjust spice – minced fine
• ⅔ grated coconut fresh / frozen
• 2 tablespoon grated carrots
• ½ cup minced onions I didn’t add
• 2 teaspoon Oil – to fry per roti

Instructions

 

• Dry roast rava for 1-2 mins in a hot kadai (this step is totally optional but the friend who taught me this said it gives better results than raw sooji).
• Grind coconut with green chillies without any water to a roughish smooth paste.
• Transfer to a bowl. Add un-peeled and finely grated cucumber (with the water that it would leave), coconut and the rest of the ingredients except oil and mix to a dough. DON’T add any additional water.
• Mix all above ingredients gently and rest for 10-15 minutes
• Tip : The consistency of the dough should be drop proof (if you take a lump in your hand, there should be no water dripping nor should the dough break into parts).
• Take a wax paper or oiled plastic sheet and flatten a portion of the dough onto it flattening out on all sides.
• Transfer it gently onto a hot tava / griddle , drizzle oil on its sides.
• Gently turn over once one side is cooked, if required, add oil on the other side. Cook till slightly crispy
• Serve immediately with some jaggery and ghee mixture (skip ghee if vegan) for a yummy, filling dish
• When it turns slightly brown and crisp, lift it off the tava / griddle.
• Serve hot with just pickle / chutneypudi / jaggery-ghee combo 🙂

Notes

Tips to make tasty Sajjige Rotti

• This rotti can be patted even thinner and bigger (almost the size of a dinner plate), but that would be flakier and requires more oil
• Use semolina / bombay rava for this. Rice Rava / Akki Thari will not work. Chiroti rava (fine semolina) is best suited for this. Lapsi / Godhuma rava may not work too.
• If you don't have cucumbers, sub with grated lauki / sorekayi (ensure they are not bitter) and some grated carrots
• Don't skip the coconut as it makes the rotti tasty and slightly soft too.
• If adding onions / spring onions to this (as long as it's not a fasting dish), be sure to add the water (if required) once the onions have released water)
• If the dough becomes too watery or unable to pat them, add 1-2 tablespoon of roasted rava.
• Don't confuse this with Sajje Rotti (of North Karnataka cuisine) - Sajje Rotti is bajra (black millet flattened bread), although the names sound similar.
• This dough will dry up very soon so keep covered when you are flattening out one pancake.

• • Addition of onions are optional. Sometimes, the batter is also soaked in sour buttermilk and made like dosa (spread thin and roasted on both sides).

Keyword Cucumber Rotti, Fasting Recipes, Flat Bread, No Onion No garlic, quick breakfast indian, Rava Rotti, Sajjige ROtti

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