Teepi Sajja Rottelu | Sweet Bajra Roti | Travel Food Recipes

I have posted recently Sajja Rottelu which is a plain version and is served with Onion Chutney. My mom prepares both the varieties - sweet and savoury sajja rottis together for breakfast and she usually does it in large quantity and store the remaining ones so that we can snack on it later. Sweet Bajra roti is delicious and can be eaten fresh out of the tawa for a slight soft version and they turn like Sweet crackers once they are cooled down,it is a guilt free sweet to munch on as a snack.

Though the preparation process of this sweet bajra roti look simple, it is very difficult to get it right as the rotis tend to break easily while flipping on the tawa. The whole key for a successful roti lies in the consistency of the dough, one should make really TIGHT dough to get it right and also should be handled very carefully while flipping the rotis. These rotis stay good even for a month and hence is ideal to carry it for travel.

Teepi Sajja Rottelu | Teepi Sadda Rotti | Sweet Bajra Roti Recipe:

Yields: 10-12 Rotis

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Breakfast/Snack/Indian Flat Bread

Ingredients:

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

1 1/2 cup grated Jaggery

Water(3-4 tbsp approx)

Method:

• Mix very little water(3-4 tbsp water) with grated jaggery and boil until the jaggery melts.Switch off the flame.

• Add groundnut powder,sesame seeds,bajra flour little by little and mix.You need to add the flour until you get a very tight dough.The dough should be very TIGHT which is a key process for the recipe.

• 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 sheets of 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 for breakfast or as a snack.You can smear it with ghee while serving hot.

Notes:

• 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(like crackers) 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.
• You can try adding cardamom powder to the flour before mixing which might give a nice flavour.My mom always prepare it plain sweet and we love that way.

Technorati Tags: teepi sajja rottelu, sadda rottelu, sajja rotti, sweet bajra roti ,bajra recipes, millet recipes, breakfast recipes, snack recipes ,recipes for travelling, healthy sweet recipes

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

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.

Check out few of our favorite breakfast combos here:

• Billa Kudumulu/Rice Rava Tikkis with Onion Chutney
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Matar Kachori with Alu ki Sabzi
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya
• Poori and Mixed Vegetable Saagu

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

Ingredients:

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)

Method:

• 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.

Notes:

• 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.

Technorati Tags: sajja rottelu, gatti sajja rottelu, bajra roti, sadda rottelu, sajjapindi recipes, bajra recipes, breakfast recipes, andhra recipes, karnataka, recipes for travelling, winter recipes, millet recipes, millet rotis

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Methi Thepla Recipe | Gujarati Methi Theplas

The moment I think of Gujarati cuisine I get remind of methi theplas and dhoklas. I prepare methi theplas quite often as they are very easy to prepare,I usually prepare theplas for dinner and preserve few to have for the breakfast next day.As these theplas stay good for long,it is an ideal dish for traveling.You can eat them with a pickle and plain yogurt.

I have posted Methi paratha recipe long back which is very different from this recipe.We prepare them in few variations - we stir fry the methi with other ingredients and mix the dough with it or add the methi leaves directly to the dough like how we do for methi theplas.These kind of theplas and parathas  are easy to prepare when compared to stuffed parathas.They make a simple meal and hence I prefer to make them when I am in no mood to cook elaborate meals.

Check out other easy parathas recipes - Cabbage paratha and Methi Paratha.

Gujarati Methi Theplas Recipe:

yields:9-10 theplas

Prep time:30 mins | Cooking time:20 mins | Total time: 50 mins

Cuisine: Gujarati - Indian | Category: Breakfast/Snacks

Ingredients:

2 cups Whole Wheat flour

1 cup Besan(Chickpea flour)

2 cups Methi(Fenugreek) leaves

1 tbsp Aam ka achar masala(optional)

2-3 tbsp Curd
1 tbsp. Sesame seeds

1 tsp Coriander powder

1/2 tsp Red chili powder

1 tsp Cumin powder

1 tsp Ginger-Green chili paste

1/2 tsp Turmeric powder

2 tbsp Oil

Salt to taste

Oil/Ghee,to roast theplas

Method:

• Chop methi leaves finely and add salt and leave for 5 mins.Squeeze the extra water from the methi leaves completely,this will remove the bitterness of the leaves.However this step is optional.
• Take a big bowl and add wheat flour and besan along with all the masalas and mix well.
• Add oil and curd and rub and mix the flour nicely.
  Now add methi leaves, sesame seeds, aam ka achar masala with little water and knead till the dough is smooth and soft.If the dough becomes sticky sprinkle some more flour and knead again.
• Grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 20-25 mins.
  Make medium size balls of the dough and roll it to a disc of  6'' in diameter by dusting it in between with the dry flour .
  Heat a thick tawa and place the rolled thepla on the tawa and let it cook slightly on one side.Turn it to the other side and apply 1tsp oil/ghee and roast and then turn it again and apply oil(ghee) and let it roast on both sides till it forms the brown spots.
• Prepare all the theplas in the same manner and stack them in a roti basket.

Serve the theplas hot/warm/cold with Pickle and yogurt.I served mine with Mixed Vegetable Achar.

Notes:

1. The addition of aam ka achar(mango pickle masala) is optional,but I recommend to use it if you have it in hand.
2. These theplas stay good for 2 days and hence it is ideal for traveling.Spread them until they come to room temperature and then pack them.
3. You can follow the same process to prepare lauki thepla by replacing methi leaves with grated bottle gourd.You need to squeeze the water slightly from bottle gourd and then mix with atta.
4. You can add 1/2 tsp Carom seeds(ajwain) or a pinch of hing while making the dough.I usually add either of them to avoid indigestion because of the usage of besan.
5. Gujarati people add sugar in their dough.I do not add ,but if you would like to add ,add a tsp of sugar while mixing the dough.

Technorati Tags: how to make methi thepla, gujarati snacks, gujarati methi thepla recipe, gujarati recipes, easy paratha recipes, methi recipes

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