Sajja Rotte
Pearl millet (bajra) flatbread of Rayalaseema — sajja flour worked with hot water into a dense dough and patted or rolled into thick discs, cooked on a tawa over high heat until cooked through. The sajja rotte is the pearl millet equivalent of jonna rotte; it has a darker colour, a stronger, slightly bitter nuttiness, and a denser texture that makes it extremely filling. Eaten in the drier, hotter districts of Anantapur where bajra was the primary grain crop; served with peanut chutney, gongura pachadi, or ulavacharu. A winter-warming bread that generates body heat and is considered more nourishing than wheat roti in traditional Rayalaseema food culture.
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Recipe
Ingredients
| 2 cups | sorghum flour (sajja pindi) |
| 1 cup | water |
| — | salt to taste |
| 1 teaspoon | oil |
Instructions
- 1 In a mixing bowl, combine the sorghum flour with salt.
- 2 Gradually add water to the flour while mixing to form a soft dough.
- 3 Divide the dough into equal-sized balls.
- 4 Heat a griddle or tawa over medium heat and lightly grease it with oil.
- 5 Take one dough ball and flatten it gently using your palms to form a thin disc.
- 6 Place the disc on the hot griddle and cook until small bubbles appear on the surface.
- 7 Flip the rotte and cook the other side until golden brown spots appear.
- 8 Repeat the process with the remaining dough balls.
- 9 Serve hot with chutney or curry of your choice.
Tips
To prevent sticking, you can use a plastic sheet or banana leaf to flatten the dough.