Sajjige Rotti | Rava Rotti | Rulava Bhakri
a popular Mangalorean breakfast dish made using semolina(rava) and veggies.
Servings 9 rottis
Ingredients
For Sajjige Rotti
- 2 cups fine semolina (rava/sooji)
- 1 cup curds
- 1 large onion, chopped
- 1/3 cup fresh coconut, grated
- 1 medium sized carrot, grated
- 2 green chillies, chopped
- 1 tsp cumin seeds
- few curry leaves, chopped
- ½ cup coriander leaves, chopped
- salt to taste
- Oil for cooking the rottis
For Orange Coconut Chutney
- 2 cups Coconut
- 3 to 4 dry red chillies
- 2 cloves of garlic
- a marble sized ball of tamarind
- salt
Instructions
- In a mixing bowl, add semolina, curds, chopped onion, freshcoconut, chopped carrot, chopped green chillies, cumin seeds, chopped curry leaves,chopped coriander leaves and salt.
- Mix well using your hands and make a soft dough.
- Keep the dough aside until you make orange coconut chutney.
- To mak ecoconut chutney, into a mixer jar, add fresh coconut, dry red chillies, garlic,coconut , salt and some water. Blend to a fine paste.
- For the tempering, heat oil in a pan.
- Add mustard seeds, udad dal and curry leaves.
- When they start spluttering, pour tempering into the coconut chutney. Keep the chutney aside.
- To make Sajjigerotti, divide the rava dough into medium sized balls.
- To make the rotti, grease a banana leaf or butter paper with oil.
- Place the dough ball on banana leaf.
- Shape the dough ball into a rotti using your fingers.
- Heat a griddle/tawa.
- Add few drops of oil and grease the tawa.
- Invert sajjige rotti on the pan.
- Drizzle oil around the rotti.
- Cook on both sides until they turn crisp.
- Remove sajjige rotti off the pan and repeat the same with the remaining dough.
- Serve sajjige rotti with orange coconut chutney.