Classic Indian Flat bread prepared using Pearl Millet (Bajra / ಸಜ್ಜೆ).  Had a disastrous start as I flooded the atta with water.  Thanks to Mariyam for saving the day…

About Pearl Millet

Pearl millet has a high protien and high iron content in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is well adapted to growing areas characterized by drought, low soil fertility, and high temperature.

Pearl Millet is also called bajra (in Hindi), Sajja (In telugu), Sajje (In Kannada) or Kanbu (In Tamil)

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Bajra Roti / ಸಜ್ಜೆ ರೊಟ್ಟಿ / Pearl Millet Flat Bread
Print Recipe
Servings Prep Time
10 Rotis 15 minutes
Cook Time
25 minutes
Servings Prep Time
10 Rotis 15 minutes
Cook Time
25 minutes
Bajra Roti / ಸಜ್ಜೆ ರೊಟ್ಟಿ / Pearl Millet Flat Bread
Print Recipe
Servings Prep Time
10 Rotis 15 minutes
Cook Time
25 minutes
Servings Prep Time
10 Rotis 15 minutes
Cook Time
25 minutes
Ingredients
Servings: Rotis
Instructions
  1. Boil 1.5 cups of water. Add salt to the water.
  2. Take 2 cups of Pearl Millet Flour.
  3. Add the boiling water little by little and mix thoroughly using a spoon. Dont add all the water. Start kneading with the hands (after sufficiently cooled). If more water is required, add little by little. In my excitement, I added all the water and the dough became too soft.
  4. Knead well to form a smooth, firm dough. Cover it and keep it aside for 15-20 minutes.
  5. As the dough was too soft, I had to abandon my plans of flattening the dough by hand and employed Mariyam's method. Took a plastic sheet (cut from the ghee sachet) and placed a round dough ball on it. Use oil/ghee on the plastic sheet so that the dough does not stick to the sheet. Another option would be to use a parchment paper (butter paper) instead of plastic sheet.
  6. Place another oiled sheet on top.
  7. Place a plate on it.
  8. Firmly press down holding the rims of the plate.
  9. The dough will flatten between the plastic sheet. Remove the top sheet.
  10. Transfer the dough on to a hot tawa. Transfer the flattened dough to your hands and then place it on the dough. Make sure that the plastic sheet does not touch the tawa as it will melt and spoil your tawa. Best option would be to use a parchment paper (butter paper) instead of plastic sheet.
  11. After some time, the dough color changes. When the colour has changed, it is ready to be flipped.
  12. Cook on the tawa till brown spots appear.
  13. Serve hot with any curry. I served it with groundnut chutney powder (Shenga Chutney) and Chana Masala.
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