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.
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:
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.
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 TBSP 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).
PIN FOR LATER
Ingredients for Sajjige Rotti
- 1.5 cups Fine Semolina (Chiroti Sooji / Chiroti Rava)
- 1 Cucumber (medium size)
- 1.25 tsp Salt (or to taste)
- 2 TBSP Coriander leaves (chopped fine)
- 1 sprig Curry leaves (don’t skip this)
- 4 Green chillies (adjust spice – minced fine)
- 2/3 grated coconut (fresh / frozen)
- 2 TBSP grated carrots
- 1/2 cup minced onions (I didn’t add)
- 2 tsp Oil – to fry (per roti)
How to make Sajjige Rotti or Rava Rotti:
- 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 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.
- 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 🙂
Sajjige Rotti | ಸಜ್ಜಿಗೆ ರೊಟ್ಟಿ | Easy Breakfast from Mangalore
Equipment
- Bowl
- Cast Iron Skillet
Ingredients
- 1.5 cups Fine Semolina Chiroti Sooji / Chiroti Rava
- 1 Cucumber medium size
- 1.25 tsp Salt or to taste
- 2 TBSP Coriander leaves chopped fine
- 1 sprig Curry leaves don’t skip this
- 4 Green chillies adjust spice – minced fine
- 2/3 grated coconut fresh / frozen
- 2 TBSP grated carrots
- 1/2 cup minced onions I didn’t add
- 2 tsp 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
- 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 TBSP 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.
Such a delicious sounding pancake kalyani..don't think I have ever read about this one..thanks..
Mouthwatering …. such a beautiful pancake.
Never heard of this before. A nice variation to the Upma.
Wow, thats a fantabulous rotti, quite new for me.
A perfect breakfast, love these pancakes.
Wow , never heard of it .Looks so delicious.
Wow! Very interesting and new..shall try it out soon.
Instantly book marked ..the roti looks stunning.
Good to know about this rotti,Looks good.Great pics!
Sajjige rotti look so crisp and delicious. I first tasted it at my friends back years back and since then it’s one of my hot favourite dish. You have presented it so beautifully.
Thank you, Preethi. We love this sajjige rotti too.
Sajjige rotti is a new recipe for me. Can’t wait to try it out for breakfast. Do you use the normal cucumber or the Mangalore one for this recipe?
Classically either variety is used, Mayuri. But I prefer the British / tender green version as they tender to be non-bitter mostly.
I have not made sajje rotti in ages. It was so good to see these and revive the rotti skills.
thanks, do make these sajjige rotti soon!
What a gorgeous looking sajjige rotti kalyani. Love the contrasts here, with rava and coriander leaves, beautiful! I would love to enjoy them hot hot straight from the pan. that jaggery ghee combo sounds so heavenly!
Thank you priya – yes that combo beats anything with this rotti
We make something similar in Goa but do not add cucumber. Next time I make these Sajjige rotti, I will add some. The idea of adding veggies to them is excellent! I can think of many the family avoids that will go in the batter. 😀 Thanks.
absolutely, archana. Great way to sneak in the veggies…