Wednesday, August 24, 2016

Palakayalu | Rice Flour Rolls | Krishnashtami Recipes

The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like  Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha)  apart from the usual milk,butter,curd as prashad to the lord.
My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.

Palakayalu | Riceflour Rolls:
yields 30-35 | Author : Prathibha
Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins
Cuisine: Indian  | Category: Cakes/Bakes

1/4 cup roasted Urad flour
1/4 cup Roasted gram(Chutney dal) powder,optional
1 tbsp White/Black Sesame seeds
4 tbsp melted Butter
1/4 tsp Hing(Asafoetida)
Salt to taste
Water,to mix
Oil,for deep frying

  • Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.
  • Sieve the flour and mix with the urad flour and roasted gram powder.
  • Add sesame seeds,salt, asafoetida, melted butter and mix well.
  • Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.
  • Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
  • Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.

Let them come to room temperature and store them in an air tight container.

how to make processed wet rice flour:
  • Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.
how to make roasted Urad dal flour:
  • Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.
  1. To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying. 
  2. If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
  3. You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
  4. I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
  5. You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.

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Thursday, August 11, 2016

Pacchi Chintakaya Pulihora | Raw Tamarind Rice | Pulihora Recipes

My blog has been silent from almost few months as we were in a process of relocating to a different country.The entire relocation process was very painful and especially with an active toddler at home it was even more difficult than I had thought.Now I am almost settled, thought of starting blogging by posting at least from the archives.Tomorrow is Varalakshmi Vratam and hence thought of posting a festive recipe.Now off to the recipe
I am a big fan of tangy Pulihora recipes and no wonder I have posted many pulihora varieties so far.Today I am posting a pulihora recipe with fresh raw tamarind. The preparation process of Chintakaya Pulihora(Raw tamarind pulihora) is same as the regular Chintapandu Pulihora(Tamarind Pulihora), just that the process of extracting pulp from the raw tamarind is bit time consuming. Though there is not much of difference in taste I find the fresh taste in Raw tamarind pulihora.When you find raw tamarind next time do try this pulihora, it's simple and tasty.

Check out other Pulihora recipes in my blog:

Chintakaya Pulihora | Raw Tamarind Rice Recipe:
Serves 2
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine : Andhra | Category: Rice

1 cup Sona masura rice(or equivalent)
8-10 Fresh Raw Tamarind (approx 3" size)
3-4 tbsp Groundnuts
2 tsp grated Jaggery(optional)
1/2 tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3-4 dry Red chillies
5-6 light colored(less spice) Green chillies,slit
1 tsp Turmeric powder
a pinch of Asafoetida
a sprig of Curry leaves
2-3 tbsp Oil
Salt to taste

  • Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
  • Once the rice is done,cool it completely by spreading it over wide plate.
  • Boil fresh tamarind in 1 cup of water for 15-20 mins or pressure for 3 whistles.After it is cooled down remove the pulp and add grated jaggery and mix well until it is melted completely.
  • In a kadai heat oil and crackle the mustard seeds,add groundnuts and fry until they turn slight red.Add chana dal, urad dal, red chillies, green chillies and fry for a couple of minutes until done.
  • Add curry leaves, asafoetida and turmeric powder and fry for a minute and then add tamarind pulp mixture,turmeric powder and mix until the mixture thickens completely and the oil starts separating out ,it takes at least 5-6 mins.Add enough salt to it and mix.
  • Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste spicy ,sweet and sour when you taste it as the sourness will reduce and blend well along with the time it sits.
  • Let it sit for 2-3 hrs before serving.
Serve it at room temperature.

  1. Use rice varieties like sona masuri,ponni,jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
  2. Always make it bit tangy so that it will taste nice once it settles down.
  3. Substitute raw tamarind with tamarind paste and follow the same to prepare pulihora.

Thursday, April 7, 2016

Ugadi Recipes 2016 | Ugadi Menu

Ugadi festival is on the 8th of April,which is tommorow. Ugadi is a major festival in Andhra and Karnataka as it is considered as the start of a new year.On Ugadi day, we prepare 'Ugadi Pacchadi' which is a mix of all the basic tastes 'shadruchulu'. It is a mix of tamarind juice, salt, chopped raw mango, jaggery and neem flowers and is adjusted according to our taste buds.
We usually prepare either 'Holige (Obattu)' or 'Boorelu (Poornalu)' or 'Bele Kadubu' for Ugadi as the main sweet along with some kheer/payasam and other festival delicacies.At our place,the usual Ugadi menu comprises of Maavinkayi Chitranna ( Raw mango rice) ,stir fry, vada, sundal, Holige Saaru, Holige, Payasam and Rice.
I am trying to give various options for Ugadi menu in every category to make your planning easy.So please go through it and celebrate the festival with more fun and food.
ugadi menu

Check here to find out how to make Ugadi  Pacchadi for Ugadi.

Traditional Sweet Varieties:
  1. Chakkara Rekulu | Crispy Sugar Poli
  2. Hoornada Holige/Obbattu
  3. Halu Holige | Paal Poori | Paala Obabttu 
  4. Boorelu | Sukkinunde | Suzhiyan
  5. Groundnut Holige | Shenga Holige
  6. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  7. Karida Kayi Kadubu | Fried Modak with Coconut stuffing
  8. Garugu Hollige/ Hollige with rice flour-coconut filling
  9. Pooran (Puran) Poli | Bobbatlu
  10. Sajjappa | Sojja Appalu | Halwa Poori
  11. Til Poli | Sesame Holige | Nuvvula Bobbatlu
 Sundal & Stir fry varieties:
  1. Chana Dal Sundal
  2. Lobia Sundal/Alasandula Guggillu
  3. Kabuli Chana Sundal
  4. Kala Chana Sundal/Black Chickpeas Sundal
  5. Peanut sundal
  6. Sweet corn Sundal 
  7. Mixed Bean Sundal 
  8. Kosambari | Moong dal Salad 
  9. Beans Stir fry
  10. Beans-carrot Palya
  11. Raw Banana Stir fry
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Aratikaya(Raw Banana)  Bajji
  3. Punugulu/Dosa Batter Fritters
  4. Masala Vada/Chana dal Vada
  5. Medu Vada
  6. Mixed Dal Ambode(Vada)
  7. Mosaru Ambode/Dahi Dal Vada
  8. Dahi Vada/Perugu Vada/Mosaru Vade
  9. Saggubiyyam Bonda/Sago Bonda
  1. Korra biyyam Payasam | Foxtail Millet Kheer
  2. Mango Sheera | Mango Sooji Halwa 
  3. Moong Dal Kheer / Pesara Pappu Payasam
  4. Moong Dal Kheer - version 2 with sugar 
  5. Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method
  6. Paal Payasam / Rice Milk Pudding
  7. Rava Payasam | Sooji Kheer 
  8. Rasayana | Balehannu Rasayana
  9. Sabudana(Sago) Kheer | Saggubiyyam Payasam
  10. Semiya Kesari 
  11. Semiya Kheer | Vermicelli Payasam
Rice Varieties:
  1. Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice
  4. Dabbakaya Pulihora/Indian Grapefruit Rice
  5. Lemon Rice/Chitrannam
  6. Mamidikaya Pulihora/Maavinkay Chitranna
  7. Methi Peas Bath | Menthya Batani Anna
  8. Pulihora/Puliyogre
  9. Raw Mango Rice/Mamidikayi Gojju Annam
  10. Vangi Bath

Wednesday, March 2, 2016

Multigrain Upma | Multigrain Sprouts Upma Recipe | Multigrain Recipes

multigrain sprouts upma
I use various millet grains extensively in the form of flours to prepare various kinds of bhakris like Jowar, Bajra, Nachni and also I prefer to use multigrain atta for regular cooking.But my mom uses the whole grains in her cooking these days because of the health benefits of the usage of these grains in our regular diet. My mom tried this Multigrain Sprouts Upma recipe from a cookery show and she liked it instantly and hence,she had included in her breakfast menu and prepares quite often.She had been telling me to try this recipe for a very long time but some how I did not try it and instead asked her to prepare for me when I visit her.
multigrain sprouts upma
So this time when I visited her, even before I reminded her she got the sprouts ready to prepare this upma for me. I was actually bowled over with the taste of this upma as I did not expect it that it turns out so tasty. The bite of the whole multigrains and the sweetness from the mushy peas,whole moong and vegetables,the whole mixture is balanced with spicyness and sourness..I must say it was really a delicious upma over all. My mom actually calls it as Multigrain Khichdi but I am calling it as Upma as the texture is more like upma than the khichdi.I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
multigrain sprouts upma
The only time consuming part is to get the grains sprouted, it usually takes 2 days for the grains to sprout up, but the rest of the preparation process is very simple.I have posted a Wheat-Jowar sprouts Salad recipe long back which again was my mom's recipe and I recommend you to try it if you are looking for healthy salad recipes.She had also prepared one more recipe with the multigrain which I would post sometime soon.
multigrain upma

Meanwhile check out few healthy sprouts recipes in my blog here:
Also Check out Multigrain Crackers recipe.

multigrain upma

Multigrain Sprouts Upma Recipe:

Serves 2-3
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins+ 2 days for sprouting
Cuisine: South Indian | Category: Breakfast/Dinner

1/3 cup whole Wheat grains
1/3 cup Sorghum(Jowar) grains
1/3 cup Pearl Millet(Bajra) grains
1/3 cup whole Moong
1/4 cup Green peas,dried
1 large Onion, sliced
12-15 Garlic cloves
1 large Carrot, diced into small cubes
12-15 French beans, cut into small pieces
1 Potato, diced into small cubes(optional)
4-5 Green chillies, slit
1 Red chilli, broken
1/2 tsp Turmeric powder
a sprig of Curry leaves
2 tbsp Coriander leaves,chopped
juice of 1 lemon
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste

to prepare sprouts:
  • Soak the grains - (wheat,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.
  • Soak the pulses - whole moong and green peas separately for 8-10 hrs,drain the water,cover and keep them in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.
to prepare Upma:
  • Heat oil in a pressure cooker and crackle mustard seeds.Add urad dal ,chana dal and red chilliesvand fry until they turn slight red in color.
  • Add sliced onions,garlic cloves ,green chillies and curry leaves and fry until the onions turn translucent.
  • Now add the chopped vegetables- carrots,beans and potato and green peas fry for 2 mins.
  • Add all the sprouts - wheat,jowar, bajra,whole moong and fry for 4-5 mins.
  • Add enough salt, turmeric powder and 2 cups water and pressure cook for 6-7 whistles and simmer it for 7-8 mins and switch off the flame.
  • Once the pressure drops add chopped coriander leaves and lemon juice and mix well.
Serve it hot.

  1. I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
  2. The amount of water mentioned in the recipe is enough to boil the sprouts.If you add more water it will turn to a khichdi.
  3. Once the sprouts with required length are formed, refrigerate them and do wash them before usage.
multigrain upma

Monday, February 15, 2016

Togarikalu Saaru | Fresh Pigeon Peas Rasam

togarikalu saaru
We get various varieties of beans like fresh peas, hyacinth beans(avarekalu),lilva toovar(pigeon peas), fresh chickpeas etc in the market during winters.Our family is a big fan of Avarekalu and during the season my mom buys them in kilos every week and prepare various dishes with it.But the process of shell the beans and peeling the skin is time consuming and is labor intensive process, I really don't have that much patience to shell them like my mom does. But thankfully finding the shelled beans is not that difficult these days, it is easily available even in mumbai. I get all these shelled beans varieties like avarekalu,togarikalu in the local markets here easily.
togarikalu saaru
We prepare Avarekalu Saaru using the fresh tender avarekalu beans which pairs up nicely with Ragi mudde or plain steamed rice.I followed the same process and prepared this Togarikalu saaru and it tasted equally delicious. You can use togarikalu to prepare pulao or kurma or if they are tender you can boil them with salt and eat them fresh.
fresh pigeon peas rasam

fresh pigeon peas rasam

Togarikaalu Saaru |  Fresh Pigeon Peas Rasam:
Serves 3-4
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine:South Indian | Category: Rasam-Sidedish

1 cup Togarikalu(fresh Pigeon Peas/lilva toovar)
1/3 cup grated fresh Coconut
1 1/2 tsp Tamarind extract
2 tsp grated Jaggery
3 tbsp of chopped Coriander leaves
Salt to taste

to roast and grind:
1 tsp Coriander seeds
1/2 tsp Cumin seeds
5-6 Pepper Corns
3-4 Red chillies

for tempering:
2 tsp Oil/Ghee
1/2 tsp Mustard seeds
1 Red chilli
a sprig of Curry leaves

  • Wash the pigeon peas and add 1 cup of water and pressure cook it for 3-4 whistles.
  • Dry roast coriander seeds, cumin seeds, peppercorns and red chilies and let them cool and grind to a coarse powder.
  • Add 1 ladle of cooked fresh pigeon peas, grated fresh coconut, coriander leaves, tamarind extract, salt and jaggery to the ground mixture and grind it to a fine paste by adding water.

  • Add the ground mixture to the cooked pigeon peas(with water) and bring it to a boil again, reduce the flame and cook for 8-10 mins until the mixture is cooked nicely.Check the taste and adjust the seasoning as required.
  • In a small tadka pan heat ghee/oil and crackle mustard seeds and add red chillies and curry leaves and fry them and add this tempering to the boiling rasam and cook for a couple of minutes.
Serve the rasam with plain steamed rice and papad or Ragi mudde.
togarikalu saaru
  1. You can follow the same process for Avarekalu Saaru by replacing pigeon peas with tender hyacinth beans.
fresh pigeon peas rasam

Monday, February 8, 2016

Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

multigrain sprouts dosa
Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.
multigrain dosa
Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.
multigrain sprouts dosa
Check out various healthy Dosa recipes in my blog:
For a complete range of Dosas, CLICK HERE.
multigrain dosa

Multigrain Dosa Recipe:
makes 15-16 dosas
Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time
Cuisine: South Indian | Category: Breakfast

1 cup Sorghum(Jowar) grains
1 cup Pearl Millet(Bajra) grains
1 cup Finger Millet(Ragi/Nachni) grains
1 cup Whole white Urad
1 tsp Fenugreek(Methi) seeds
Salt to taste

Water,to grind
Oil, to roast dosas


to prepare Dosa batter:
  • Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
  • Soak whole white urad and fenugreek seeds for 4-5 hrs.
  • Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
multigrain dosa

Monday, February 1, 2016

Sajja Rottelu | Sadda Rotti | Bajra Roti | Indian Travel Food Recipes

sajja rottelu
My Lil' one has started going to play school - a very crazy time for me, given the stress during the settling period for him. So, I haven't been getting much time to update my blog - think it might take me a few more weeks to get back to active blogging. Today, I am posting a recipe from my drafts.
There are several recipes of my mom that I usually boast about and this "Sajja Rotti" is one among them. These Sajja Rotis are not the usual Bajra Bakris(Sajja Roti) which are soft and served with a curry/gravy. The recipe that I am posting today is different -these rotis are slightly hard(yet soft to bite) and can be stored for a couple of weeks. It is usually paired with a different style Onion Chutney or Jaggery and ghee. My mom adds roasted groundnut powder to these Sajja rottis which adds a nice taste while the addition of sesame seeds adds a nice flavor and bite to the rotis, hence I strongly recommend to use it as it makes this roti distinct from the typical sajja rotti one prepares.These rotis are an ideal food during travelling, as you can store it for long and note that even that onion chutney does not get spoilt for 2 days (onion chutney can be stored upto a week when refrigerated).
My mom prepares these Sajja Rottelu for breakfast and she usually prepares in large quantities to be stored for consumption later. These sajja rottis are slightly soft when consumed hot but turns slightly hard like Crackers(yet soft to bite) when cooled down but it tastes nice both the ways, in my view. I would strongly recommend to serve it with that different style Onion Chutney which I mentioned earlier. My mom also prepares a sweeter version this Rotti and I plan to post that version sometime soon. The preparation process is a bit tricky for a newbie but one can easily attempt if they follow the instructions carefully.
sajja rottelu
Check out few of our favorite breakfast combos here:
sajja rotti

Sajja Rottelu | Sadda Rotti | Bajra Roti Recipe:
Yields: 10-12 Rotis
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Breakfast/Indian Flat Bread

2 cups Bajra flour
1/2 cup roasted Groundnut powder
2 tbsp Sesame seeds
Salt to taste

Hot water, to mix(1/2 cup approx)

  • In a large bowl mix bajra flour and roasted groundnut powder with sesame seeds and salt and keep it aside.
  • Boil approx 3/4 cup of water until it is hot(no need to make it bubble).
  • Add water little by little to the mixed bajra flour and mix.You need to add very little water just enough to bind the flour to a dough.The dough should be very TIGHT, hence do not add more water,just about 1/2 cup should be fine.
  • Divide the mixture into 10-12 uniform sized balls and keep it covered.
  • Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.
  • Place the kneaded round dough in between the greased plastic sheets(stuck to the presser) and press it in the poori presser and press it to get approx 5" diameter round roti.Do not make it very thin, it should be of same thickness as chapati.
  • Heat the tawa and carefully transfer the pressed bajra roti on a hot tawa and roast it over low-medium flame for 2 mins on one side and carefully turn it on to the other side and roast it for another couple of minutes.Do not try to flip it immediately as the roti will break, hence roast it completely on one side.You will see brown spots over it and the corners.These rotis should be made on low flame and usually takes long to get roasted than the usual rotis as we will roast them until they become slightly hard.
  • Transfer to a plate.
  • Repeat the process and prepare all the rotis in the same manner.You can grease the plastic sheets in between so that the dough will not stick to it.
Serve these rotis hot/room temperature with this special Onion Chutney, this combo tastes amazing. It can be even served with Jaggery and ghee.
bajra roti
  • It is very important to keep the dough tight otherwise the roti will break when roasting.
  • These rotis will be slightly soft to bite when served hot but slowly turns hard once they are cooled and makes it ideal to store for long duration and hence can be used for journeys.
  • Once the rotis are cooled down you can store it in air tight container and use it when required.It can be stored upto 2 weeks.
  • This is not the usual soft bajra bhakri(roti) which is paired with gravy/curries, this Sajja rotti is thick and hard and is paired with a special Onion Chutney or Jaggery and ghee.
sadda rottelu

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