December 19, 2014

Sajjige Rotti | ಸಜ್ಜಿಗೆ ರೊಟ್ಟಿ | Easy Breakfast from Mangalore

After the Malnad region with Tambli and Flaxseed chutney podi from South Karnataka, we visit Mangalore Cuisine today. Influenced by coastal supply like seafood and coconut, Mangalore cuisine uses both abundantly. Wiki tells us  that Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though for the non vegetarians, fish is also a regular meal.

The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., idlis fluffed with toddy or yeast, neer dosa, etc.

Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Many of the recipes at Mangalore are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw banana, spinach Basale, sweet cucumber known as Taute, etc.A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy. Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasam more delicious. Moreover, the three main things that add flavor to the various dishes of Mangalore are raw mango, tamarind and kokum (Source : Wiki)

Sajjige (ಸಜ್ಜಿಗೆ) in Mangalorean lingo, is Semolina or rava and is used to make not just upma but a super savoury breakfast called Sajjige rotti. This dish can be as plain or spicy as you wish. There are some who add curd and onions to this and some who dont, some who add grated cucumber and some who add carrots. Whatever the addons, the basic dough is made with semolina (aka Rava in local kannada). See Notes for more info.

You can give your usual dosa / idli / poha a break and head out here for an unusual and tasty breakfast item. Eaten as it is with a dollop of homemade butter or just jaggery-Ghee. We ate it with Flaxseed chutneypudi and it tasted out of the world :)

As this goes to BM#47, hope you enjoyed the Cuisines from Karnataka - Doddapatre Tambli, Flaxseed Chutneypudi and today's Sajjige Rotti. Stay tuned for a different theme next week as we roll up the year...

Sajjige rotti / semolina pancakes (hand patted)
Cuisine : Mangalorean (Karnataka), type : Breakfast / evening snack
Spice Level : Medium.
Type : Vegan 
Prep time : 15 mins | Cook time: 10 mins | Makes : 5 rottis

1) This rotti can be patted even thinner and bigger (almost the size of a dinner plate), but that would be flakier.
2) Dont confuse this with Sajje Rotti (of North Karnataka cuisine) - Sajje Rotti is bajra (black millet flattened bread), although the names sound similar.
3) This dough will dry up very soon so keep covered when you are flattening out one pancake.
4) Addition of onions are optional. Sometimes, the batter is also soaked in sour buttermilk and made like dosa (spread thin and roasted on both sides).

You will need:
  • Semolina (fine variety) – 1.5 cup
  • Cucumber – 1 medium
  • Salt – to taste
  • Coriander leaves – chopped fine – 1 TBSP
  • Curry leaves – few (don’t skip this)
  • Green chillies – 3-4 (adjust spice) – minced fine
  • Freshly grated coconut / frozen – ¼ cup
  • Optional add ons :  grated carrots, minced onions (I didn’t add)
  • Oil – to fry – about 3 tsp

  1. Dry Roast rava for 1-2 mins in a hot kadai (this step is totally optional but the friend who taught me this said it gives better results than raw sooji).
  2. Grind coconut with green chillies without any water to a roughish smooth paste.
  3.  Transfer to a bowl. Add peeled and finely grated cucumber (with the water that it would leave), coconut and the rest of the ingredients except oil and mix to a dough. DON’T add any additional water.
  4. Tip : The consistency of the dough should be drop proof (if you take a lump in your hand, there should be no water dripping not should the dough break into parts).
  5. Take a wax paper or oiled plastic sheet and flatten a portion of the dough onto it flattening out on all sides. Transfer it gently onto a hot tava, drizzle oil on its sides.
  6. Gently turn over once one side is cooked, if required, add oil on the other side.
  7. When it turns slightly brown and crisp, lift it off the tava / griddle.
  8. Serve hot with just pickle / chutneypudi / jaggery-ghee combo :)


  1. Such a delicious sounding pancake kalyani..don't think I have ever read about this one..thanks..

  2. Mouthwatering .... such a beautiful pancake.

  3. Never heard of this before. A nice variation to the Upma.

  4. Wow, thats a fantabulous rotti, quite new for me.

  5. A perfect breakfast, love these pancakes.

  6. Wow , never heard of it .Looks so delicious.

  7. Wow! Very interesting and new..shall try it out soon.

  8. Instantly book marked ..the roti looks stunning.

  9. Good to know about this rotti,Looks good.Great pics!


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