Telangana
Sajja rotte
Pearl millet, sesame and green chilli, patted by hand. No rolling pin was harmed in the making.
45 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original347kcal
10 gprotein
10 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Mix the flour, sesame, onion, chilli, cumin, coriander and salt. Take only enough for two rottes at a time and knead with warm water to a soft, smooth dough.
- 2Heat a heavy iron tawa on medium. Wet your palms and pat a ball out on a wet cloth, plastic sheet or banana leaf into a round about 5 mm thick, turning it as you go.
- 3Lift the rotte onto the hot tawa. Smear a little water over the top with your fingers.
- 4Flip, drizzle a little oil around the edge and cook the second side, pressing lightly with a cloth. Flip once more until both sides have brown spots.
- 5Serve hot with ghee, a pappu or a spicy chutney. Knead the next batch only when you are ready to pat it.
Serve it like this
Stack two rottes warm on a steel plate with a spoon of ghee, a mound of pappu and a raw onion wedge on the side.
