Sajjige Rava Rotti recipe (Notice the extra ‘t’ in Rotti) is what you should make when you want something different and healthy compared to the normal Roti recipes of Tandoori Roti, Kulcha, Naan or Chapathi. This one is a local Mangalore recipe from Karnataka.
The other names for this dish are Sajjige Rotti, Sooji Rotti or Semolina Rotti. Whatever the name, it is definitely a traditional Mangalore dish that you should try.
You wouldn’t generally see this prepared so you could present this for many occasions such as house parties, weekend lunch/dinner menus or during festivals.
Rava Rotti is made from the high-protein Rava or Semolina which then is combined with Yogurt or Curds to make a dough. Then the process is very similar to making normal Rotis after the dough is prepared.
Serve this flavorful dish with Chutney, or any other gravy based dish which will be a perfect combination to complete the meal. A popular South Indian variant of this is the popular Rava Dosa or the Dibba Rotti from Andhra cuisine.
Other Roti based recipes you may want to try:
Follow this easy step-by-step recipe to make delicious Rava Rottis.
Sajjige Rava Rotti Recipe
For the Roti:
- 2 cups Fine Rava Sooji or Semolina
- 2 cups Water
- 1 1/2 teaspoon Salt or as per your preference
- 1 pinch Asafoetida or Hing in Hindi
- 7 Nos Green Chillies
- 1/2 cup Onions Small, Peeled
- 1 1/2 tablespoon Coriander finely chopped
- 1 tablespoon curry leaves chopped
- 1 tablespoon Oil for frying
- 1/4 teaspoon Mustard seeds
- 1 teaspoon Bengal gram Dhal Split Chickpea lentils
How to make:
- Grind green chillies along with salt and asafoetida.
- Heat oil in a deep pan, add the seasoning and pour water.
- When the water comes to boiling, reduce the flame and mix rava by stirring continuously.
- Remove from fire and allow it to cool down.
- Mix green chilli paste, finely cut small onion, sour curd and coriander leaves.
- Knead to a thick dough.
- Make balls and pat on a wet cloth or polythene(plastic) sheets to thick rottis.
- Heat a tava and fry rotis with enough oil on both sides.
- Serve hot with chutney or sauce.
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