Sajje(Kannada) or Bajra(Hindi) are Indian names for pearl millet. Sajje Rotti is very popular in some parts of Karnataka, similarly, Bajra Roti is an important part of Rajastani cuisine. Pearl millet flour has a very different taste that takes a little while to get used to.
According to a USDA, both pearl millet and sorghum (Jola or Jowar) have many nutritional contents.
Recent work has suggested that these cereals possess unique characteristics that have both nutritional and functional properties that lend themselves to the development of healthy, nutritious foods. Both cereals are gluten-free, have unique phenolic compounds, which are being identified as having medicinal properties and contain proteins and starch characteristics that lend themselves to functional food uses that may impact health.
I had got many requests for this recipe in last few days, so finally here it is. About 2-3 months ago, I bought a pack of pearl millet flour thinking it was ragi flour(finger millet). Since this flour is also a bit darker like ragi (but lighter), I didn’t realize the mistake till I brought it home. I didn’t want to return it back, so it sat in my pantry begging to be used. Finally I tried these popular rotis.
2 cups pearl millet(bajra or sajje) flour
1 tea spn sesame seeds (optional)
Heat about 3/4 cup water with salt. When it has become warm, add it to flour. Mix it immediately. Add sesame seeds and mix into dough.
Alternately, flour can be added to boiling water and mixed as I have mentioned in jolad rotti recipe.
Take a ball of dough and roll it into a big circle with the help of rolling pin. Dust the rolling board with enough dry flour to help in rolling.
Roast it on a hot tava. Apply ghee or butter.
I served it with green chili chutney, chutney powder and yogurt.
Serves : 2-3
Preparation time : 45mins