Sajjige Rottis sweetened with overripe bananas are a family favourite breakfast. I remember mom used to make this as a 3pm snack once we were back from school as well. One of her ‘Banji Gatti’ (stomach-filling) options that kept us going till dinner time. For the longest time, I didn’t know that it is originally a savoury pancake. When mom skipped the bananas as we grew older, I thought it is only to avoid a sweetish breakfast. While I like the regular version, I have a soft corner for these mildly sweet versions with no added jaggery. It reminds of school days the most.
Sajjige Rotti
Sajjige Rottis sweetened with overripe bananas are a family favourite breakfast. I remember mom used to make this as a 3pm snack once we were back from school as well.
Ingredients
- 2 cups fine Semolina Bombay Rava
- 1 cup Whole Wheat flour Atta
- 2 large overripe mashed Bananas
- 1/2 cup Yogurt
- 3/4 cup finely chopped Onion
- 1 cup freshly grated Coconut
- 2 finely chopped Green Chillies
- 1 inch finely chopped Ginger
- 1 Sprig Chopped Curry leaves
- Salt to taste
- Ghee as required
- Water as required
Optional Ingredients to the same recipe base which I skipped
- 2 tbsp. jaggery
- chopped coriander leaves
- A pinch of Baking soda
Instructions
- Mix all the ingredients except the Ghee and Water. Once combined, start adding half a cup of water at a time making sure no lumps are formed while mixing the ingredients.
- Keep it aside for 10 mins. Semolina absorbs water. So add 1/2 cup more water if it gets too thick.
- Heat a tsp of ghee on medium high. Pour a ladleful of the batter. Don’t make it too thin.
- Rottis take a little longer to cook than doses. Let it brown slowly for around 3-4 minutes. Add a little more ghee on top. Flip over and let the other side brown a little as well. Serve hot. We generally eat these pancakes without any toppings or chutneys.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @parinita.s on Instagram and hashtag it #PulimunchiKitchen.