Sajje roti/ Pearl Millet Roti


Millets again, nowadays I try to use a lot of millets in our diet. It’s healthy and gluten free too. Common names for pearl millet in India are Bajri in Rajasthan, Gujarati and Marathi, Sajje/kambu in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi , sajjalu in Telugue, Kambam in Malayalam and bajra in Bengali.

Millet’s are healthy I don’t have to explain, but to like millet’s you need to have an acquired taste, you won’t like in the  first try itself, but its better then the Maida, wheat , rice etc. In all the millet’s I like navane/ foxtail millet more than others. This sajje roti is very easy but you need little practice, but then you can try right and practise makes perfect. Ok let me stop here and start making sajje roti.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8


1 cup water

1 cup sajje flour (see notes)

½ tsp salt

1 tsp sesame seeds (optional)


In a pan boil the water once the water comes to boil, add the sajje flour and take it of the stove.

Now add the salt and sesame seeds and mix well, make it into smooth dough.

Knead the dough into smooth ball and divide them into 8 medium size balls. KEEP the roti tava for heating.

Now dust the place your going to roll the roti’s , flatten the  sajje dough small balls, and spread it as thinly as possible, after the roti is 3 inches radius circle, spread the roti using the rolling pin, very delicately.

Once the roti’s are done, then cook the roti’s on very hot tava, take a wet cloth (I used my cheese cloth) and dab one side and cook both the sides for 1 minutes each side or until done. Now it’s ready to serve with any side dish.


Sajje flour – sajje millet is ground in the nearby small mill shops ( mom gets it done in the nearby mills) or you get in shops easly nowadays

While cooking the roti, always see the upside is where you will be dabbing the wet cloth.

Only once the roti must dab with water only then the texture will be good.

There are many variations; this is a very simple recipe.You can add cumin seeds, chilly , coriander, the options are endless.


Aloo Paratha

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Allu paratha is the most favourite breakfast for us, DH and me. It’s easy, yummy and very filling breakfast. Almost every week it is in our breakfast menu. Actually we had a cook when I was studying PUC. I was staying with my grandparents at that time, in another part of town, my parents in another part of town. This cook used to make allu paratha regularly and make us feel like that we have learned a north Indian dish from her,I don’t know why this recipe is associated with north Indian recipe or I don’t know whatever and we don’t know anything blah blah.., and we also used to act like we have never eating anything so yummy in life coz that’s the only think she used to make ok ok sigh, but now I make yummy allu paratha’s.So here goes my version of allu paratha.

Basic Information:
Preparation Time: 25 minutes
Cooking Time: 25 minutes
makes : 8 to 10 paratha’s

What you will need
For the dough
Wheat flour 2 cups
Water 1 cup
Salt half tspn
Oil 1 tspn

For the filling
Potatoes four medium sized boiled and mashed
Green chillies 5 to 6
Onion 1 small finely chopped
Turmeric ½ tspn
Jeera ½ tspn
Oil 2 tspn + extra while making the paratha
Salt 1 tspn
Coriander ½ cups finely chopped

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How to make
First in a bowl take the flour , add salt and mix well, then add little by little water and make it into a soft dough and add the oil and make it into smooth dough and let it rest until you make the filling.
For the filling take a kadai add the oil, once the oil is hot add jeera ,onion , chillies , turmeric, coriander,salt and mix well once the onion become translucent add the mashed potatoes and mix well and take off from the heat and let it cool down.
Now take the dough divide it into 8 small balls. Then take the filling and divide the filling also into 8 balls. Take the divided dough ball, using the rolling pin make it small poori size and in the centre keep the filling and cover it from all the sides and then again take the rolling pin and make it medium sized chappathi. Cook the paratha on a tava (griddle); using a little ghee until both sides are golden brown. Repeat with the remaining dough and filling to make more the paratha’s are ready to serve hot, with pickle or curd.

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You can add carrot to the filling.

you can also add ginger and garlic while sauting or just one of those.

Also you can add as much as veggies you want it will become mixed veg paratha.

Akki(rice) Roti


This a karnataka dish and its a fav dish of mine and hub.Its also called as “talipat” in kannada.

Ingredients needed.

  • Rice flour(akki hitu) – 2 cup
  • Salt to taste
  • Coconut grated fresh – 1/2 cup
  • Coriander – little chopped
  • Green chillies – 5 to 6 chopped
  • Onions – 2 chopped
  • Carrort – 1 grated (optional )
  • Oil – to fry
  • Water – to mix
  • Cumin seeds – 1 tsp
  • Methi /Fenugreek leaves – little (optional)

Take the rice flour in a bowl and add the onion, coriander, carrot , meethi leaves, coconutcumin seeds,salt to tast, oil, water mix Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti on a plastic cover or its better to use the oil packets cover its comes out better.
Heat a pan and lace the prepared rotti on it and pour 1spoon of oil on it and cover it with a lid,take the lid after 4o seconds and turn the roti and leave it again for 40 sec and take iof the tava,the hot hot akki roti is ready to serve.