Ingredients :
Sajje hittu - Bajra flour 4 big cups
Black sesame seeds ( kappu ellu ) 2 tablespoon
Recipe video :
Procedure :
- Take the Bajra atta in a bowl.
- Boil 2 cups of water.
- Make a circle in the flour and add boiling water.
- Lightly mix the water and the flour, cover with a lid and keep aside for five minutes.
- Then using very little normal water knead the dough. Don't make it very soft.
- Make a small ball from the dough.
- Take some sesame seeds and press on both the sides of the dough ball.
- Apply some dry flour on both the sides and tap it lightly.
- Put the dough on the kitchen slab and start tapping it lightly with the right fingers and giving it a shape with your left palm.
- Please watch the video I have shared here to get the clear idea about how to tap the roti.
- If you don't know or don't want to tap the rotti, you can first give it a round shape, flatten it and roll it with a rolling pin. Please take care not to press it very hard. Lightly roll the roti.
- Next lift the roti with your hand and put it on the hot tava on the reverse side.
- Apply cold water on the roti with a muslin cloth.
- Once the bubbles appear, flip the roti with a spatula.
- Cook on both the sides, pressing lightly either with your hand or with a dry cloth.
- Take out once it's cooked on both the sides.
- Unlike other rotis, kadak or roasted sajje or Bajra roti tastes very good and full of flavours. To roast the rotti, keep the rotis either behind the hot tava while making the other rotis or in the end keep all the rotis on a hot tava on a low heat.
- Enjoy both soft and roasted kadak Rotti with butter, sabzi and chatni.
