Pearl millet roti (Sajje Rotti, Bajra Roti)

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.

Ingredients:
2 cups pearl millet(bajra or sajje) flour
1 tea spn sesame seeds (optional)
Ghee/butter
Salt

Method:
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

11 Comments for “Pearl millet roti (Sajje Rotti, Bajra Roti)”

says:

Hey Shilpa..I have some Bajra flour with me..shall surely give it a try (tilu is new to me in this..previously I had made jowari bhakri in same manner)tks for posting this nutritious recipe !! [I still like SRK 😀 ]

Shilpa: Purnima, Tilu is a optional ingredient, its only used by few people.

says:

So, this is made from the white millet that we see more often here in the U.S.? I’ve read this is very nutritious as well, but have so far only mixed the cooked whole grain into baked breads. This looks lovely and easy to make- especially tasty with the shenga chatni pitto! 🙂

Shilpa: Are you asking me a question about white millet? I have no idea Pel :(. You have to tell me the answer also now 🙂

says:

Hehehe…Ok, you forced me to do some reading! Well, white “pearl millet” (“pearled” meaning the outer husk has been mechanically removed) is the variety that is widely available here. Many other varieties are grown across the world (such as “finger/red” millet/ragi). Millet is extremely nutritious, the amino acid balance being very close to complete (high in protein without having to mix with grains or legumes). The only drawback is that some people dislike the bitterness. How’s that? 🙂

Shilpa: :D…see..I knew you would give me more info Pel :). Good job…It is your kind of grain with bitterness and nutrients. So when are you buying it?

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