Sajji is known as Bhajra in North India. It is nothing but Black Millet and widely grown in Maharashtra, Gujarat, Rajasthan and North Karnataka. This Roti is prepared on Bhogi, which is a day before Makara Shankranthi festival in North Karnataka.
Time Required: 20 Minutes
2 Cups Sajji/Bhajra/Black Millet Flour
2 – 3 tbsp White Sesame Seeds, Roasted
Salt to taste
Mix Bhajra flour and Salt with hot water and knead to a soft dough as shown in Picture1. Divide the dough into balls.
Picture1 – Sajji/Bhajra Roti Dough
On a floured surface sprinkle some Sesame seeds as shown in Picture2.
Picture2 – Sesame Seeds on a floured surface
Take a dough ball and press it down on the sesame seeds (Picture3).
Picture3 – Sajji Ball pressed on Til Surface
Using your fingers gently press the ball and turn the Roti simultaneously (Picture4). Continue to do this until the Roti is thin and round in shape. Sprinkle some flour on the Roti as you do this procedure.
Picture4 – Flattening the dough using hands into a concentric circle
Put the Roti on the Tava/Griddle with the Sesame Seeds side facing up. Apply water using a cloth on the Roti (Picture5).
Picture5 – Roti on the griddle (left); Water application on the Roti (right)
After 10 seconds flip the Roti and roast for two minutes. Now remove the Tava from fire and put the Roti directly on the flame (the plain side directly on the fire (Picture6)). The Roti will puff up, remove from fire.
Picture6 – Roti all puffed up
Serve Sajji Roti hot with dollops of butter, Garlic Chutney, Onion, Badnekayi Yennegai Palya and Raitha.
Picture7 – Sajji/Bhajra Roti served with Topa Kul Chutney, Som Tam and Badnekayi Palya/Brinjal dish