Mangalorean Style Sajjige Rotti/Rulavachi Bhakri Recipe (Semolina Pancake)
Mangalorean cuisine offers a rich array of flavors and textures that reflect the diverse cultural heritage of the coastal region of Karnataka. Among these delightful dishes is the Sajjige Rotti (also known as Rulavachi Bhakri), a savory semolina-based pancake that is widely cherished as a quick and satisfying breakfast or snack in Mangaloreโs households. This versatile dish combines the wholesome goodness of wheat flour and semolina with the natural sweetness of fresh coconut and the spicy kick of green chilies. Whether served with a fragrant coconut chutney or enjoyed with a dollop of butter, Sajjige Rotti is a true reflection of the regionโs vibrant culinary traditions.
Ingredients for Mangalorean Style Sajjige Rotti:
| Ingredients | Quantity |
|---|---|
| Sooji (Semolina/Rava) (fine) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Fresh Coconut (grated) | 3 tablespoons |
| Onion (finely chopped) | 1 |
| Green Chillies (minced) | 2 |
| Ginger (grated or minced) | 1-inch piece |
| Hung Curd (Greek Yogurt) | 3 tablespoons (use less if too sour) |
| Water (for kneading) | 1-1/4 cups |
| Curry Leaves (minced) | 5 leaves |
| Coriander Leaves (finely chopped) | 2 sprigs |
| Jaggery (powdered) | 2 teaspoons |
| Salt | To taste |
| Ghee (or oil for shallow frying) | As needed |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Prepare the batter:
Begin by mixing the fine semolina (sooji) and whole wheat flour in a large mixing bowl. Gradually add the hung curd and water to the flour mixture, stirring continuously to achieve a thick batter with a consistency similar to idli batter. If necessary, adjust the water quantity to get the desired consistency. The batter should be thick, not runny. -
Add flavoring ingredients:
To the prepared batter, add the freshly grated coconut, minced green chilies, finely chopped onion, grated ginger, minced curry leaves, chopped coriander leaves, and powdered jaggery. Mix all the ingredients thoroughly, ensuring they are well incorporated into the batter. Taste and add salt to suit your preference. -
Cook the Rotti:
Heat a flat non-stick pan or griddle over medium heat. Once hot, drizzle a little oil or ghee over the surface. Using a ladle, pour a full ladle of the batter onto the pan. You can spread the batter out slightly using the back of the ladle or gently with your fingers to form a small, thick pancake. Drizzle a little more ghee or oil on top. -
Cook on both sides:
Let the Sajjige Rotti cook on one side for about 3 minutes, or until the bottom is golden brown. Carefully flip it over and cook the other side for another 3 minutes, until both sides are cooked evenly and crispy. -
Serve:
Once the Sajjige Rotti is cooked to perfection, remove it from the pan. Serve hot, either on its own or accompanied by a side of South Indian Coconut Chutney (a perfect pairing for idlis and dosas). You can also enjoy it with a dollop of butter for extra flavor and richness.
Allergen Information:
- Dairy: Contains dairy from the hung curd (Greek yogurt) and ghee. Substitute with dairy-free yogurt and oil if needed.
- Gluten: This recipe contains wheat flour, so it is not gluten-free. Substitute with gluten-free flour if required.
- Nuts: Contains coconut (which is technically a drupe), though it’s not a common allergen. If you have a nut allergy, ensure the coconut used is safe.
Dietary Preferences:
- Vegetarian: This recipe is fully vegetarian, containing no meat or animal-based products aside from the optional ghee. You can easily make it vegan by replacing the ghee with oil and the yogurt with a plant-based yogurt.
- Vegetarian Gluten-Free Option: To make this dish gluten-free, replace the whole wheat flour with a gluten-free flour blend that can absorb liquid similarly to wheat flour.
- Lactose-Free: By substituting dairy yogurt and ghee with plant-based alternatives, this dish can easily be made lactose-free.
Expert Tips:
- Consistency of the Batter: The batter should not be too thin or too thick. Adjust the water and curd quantities accordingly to achieve the perfect texture. A thick batter will result in a fluffier rotti.
- Flavor Adjustments: You can adjust the amount of green chilies and ginger to control the spice level. For a milder version, use less chili and ginger.
- Use of Ghee: Ghee imparts a unique flavor to the rotti, but if you prefer a healthier option, you can substitute it with oil. However, ghee adds a richness that is characteristic of traditional Mangalorean cooking.
- Add More Vegetables: If you want to increase the nutritional value, feel free to add vegetables such as grated carrots, chopped spinach, or bell peppers to the batter. This variation will not only boost the flavor but also enhance the texture and color.
Conclusion:
Mangalorean Style Sajjige Rotti (Rulavachi Bhakri) is a delightful, wholesome dish that captures the essence of coastal Karnatakaโs home-cooked meals. With its soft, savory texture and the harmonious combination of semolina, coconut, and spices, itโs a perfect dish for any time of day. Whether enjoyed as a breakfast, snack, or light dinner, itโs a quick and satisfying option that brings the taste of Mangalore to your table. With simple ingredients and easy steps, itโs a recipe that anyone can master and share with family and friends.
