Sajjige Rotti | Authentic Mangalorean Semolina Pancake
When someone mentions pancakes, the mind usually go to those sweet fluffy syrup laden delights (if you don’t already know, I have a healthier version of them) and the equally delightful savoury versions of pancakes. And when you talk of savoury pancakes, a Mangalorean will ask if you’ve tried a sajjige rotti!
Sajjige (kannada for Semolina) Rotti (kannada for pancake), as the name suggests is a Semolina Pancake, savoury in nature with the addition of few veggies and aromatics, with a hint of sweetness. And unlike other pancakes which are soft and fluffy, these can be made to a crispy exterior texture. Power packed and nutritious and simply enjoyed with some chutney/ sambar or just a dollop of butter and piping hot chai.
How to make Sajjige Rotti
This is an easy no fuss recipe. Prep all the ingredients and the batter comes together in no time. To begin with take a mixing bowl and mix together all the dry ingredients and veggies viz, semolina, wheat flour, coconut, ginger, green chillies, onion, tomato, curry leaves and coriander leaves, followed by Jaggery and salt. Follow this by adding yoghurt and some water to the mixture and gently whisk until the ingredients start binding together.
Add water in parts as you whisk (you do not have to add all the water). Ensure the batter is thick and not of runny/ pouring consistency. It should be of spreadable consistency. The addition of yoghurt is optional. This makes the rottis soft on the inside. But like me, if you prefer the Rottis to be grainy and crisp, use only water in the batter. Allow the batter to rest for about 15 mins. This allows the semolina to soak up all the moisture in the batter. Heat a tawa/ crepe pan and spread a layer of ghee/ butter on it.
Scoop out couple of tablespoons of the batter on to the pan and spead gently over the pan to form a pancake of about half a centimetre thick. Wet your fingers to make it easy to spead the batter on the pan. Keep the pan at medium heat. Cover and cook for about a minute until the underside has crisped up and browned a bit and the batter has formed a homogeneous mass and will not fall apart while flipping. If you desire, add a few drops of ghee around the edges of the sajjige rotti and on top of it.
Cook the Rotti/ pancake until the other side too crisps up and browns. Take the Sajjige Rotti off the flame and place in an oven in Keep-Warm mode until you finish frying the rest of the batter. As mentioned earlier, you can enjoy the Sajjige Rotti as is or with a serving of Coconut chutney and Sambar. But my personal favourite and the best way to enjoy them is with a dollop of butter on top and a glass of piping hot chai.
Sajjige Rotti
Equipment
- Mixing bowl
- Balloon whisk
- Crepe Pan / Tawa
Ingredients
- 1½ cup Semolina (fine)
- ¾ cup Wheat flour
- ⅓ cup Coconut, freshly grated
- 1 inch Ginger, minced
- 3 pc Green chillies, minced
- 1 pc Sweet onion / Yellow Onion, medium-sized finely chopped
- 1 pc Tomato, medium-sized finely chopped
- 2 sprig Curry leaves, finely chopped
- ¼ cup Coriander leaves, finely chopped
- 1 tbsp Jaggery, powdered, (adjust to your taste)
- Salt, as acquired
- ¼ cup Yoghurt (optional – see notes)
- 1¾ cup Water, divided
- Ghee (for frying)
Instructions
Making the Batter for the Sajjige Rotti:
- In a mixing bowl, mix together all the dry ingredients and veggies viz, semolina, wheat flour, coconut, ginger, green chillies, onion, tomato, curry leaves and coriander leaves, followed by Jaggery and salt.
- Add the yoghurt and some water to the mixture and gently whisk until the ingredients start binding together. Add water in parts as you whisk (you do not have to add all the water). Ensure the batter is thick and not of runny/ pouring consistency. It should be of spreadable consistency.
- Let the batter rest for about 15 minutes.
Making the Sajjige Rotti:
- Heat a pan to medium heat. Spread a layer of ghee/ butter on the pan.
- Scoop out a couple of heaped tablespoons of the batter onto the pan.
- Wet your fingers with some water and gently spread the batter on the pan and shape it into a pancake of about half a centimeter thick
- Cover and cook for about a minute until the underside has crisped up and browned a bit and the batter has formed a homogeneous mass and won't fall apart while flipping
- You can add a few drops of Ghee around the edges of the Rotti and also on top
- Cook the Rotti/ pancake until the other side too crisps up and browns
- Take it off the flame and place in an oven in Keep-Warm mode until you finish frying the rest of the batter.
Serving the Sajjige Rotti:
- You can enjoy the Sajjige Rotti as is or with a serving of Coconut chutney and Sambar. But my personal favourite and the best way to enjoy them is with a dollop of butter on top and a glass of piping hot chai.
Notes
- the addition of yoghurt makes the Rottis soft on the inside. If you prefer crispy rottis, use only water for making the batter.
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