Sajjige Rotti with a dash of my spiritual journey


After a super hot and humid October, Mumbai breathed a sigh of relief this morning with a gush of cool breeze into our homes. Early mornings are my favourite time. Hot cup of chai, newspaper and the rising sun. No where in the world does sunrise feel so pure and healing. Guess I am biased ūüôā ¬†The reddish rays of the first 10-15 ¬†minutes encourage you to calm down and rejuvenate. For those who might not know, this year was a beautiful journey of self-discovery. From Vipassana meditation to other healing practices, I explored the world of meditation and yoga. Life has been challenging and I needed to dive deeper. I wish I had started dedicating so much time to it earlier. The contentment and joy is profound. Various meditation camps, various techniques and a number of Gurus or Masters later I have finally started understanding myself a bit better. The journey inwards is not tough to start at any age.

Anyway now to the recipe! This morning as my kitchen was getting these waves of relaxing breeze and filling up with gorgeous winter light, I prepared a few Mangalorean style instant pancakes that hit the spot.


These pancakes are packed with aromatics and a little sweetness from bananas and coconut. If you love south Indian breakfasts, this is a must try.

2 cups fine Semolina (Rava)
1 cup Whole Wheat flour
2 large Bananas chopped
3/4 cup finely chopped Onion
1/2 cup freshly grated Coconut
2 finely chopped Green Chillies
1 inch finely chopped Ginger
1/2 cup Yogurt
Chopped Curry leaves
Chopped Coriander
2 thps Sugar or Jaggery
Salt to taste
Ghee or Oil

Mix all the ingredients except the oil and water. Once combined, start adding half a cup of water at a time making a thick batter. Thicker than American pancake batter.


We love thick Sajjige Rottis at home. You can adjust the water to the consistency and thickness you prefer.  It is important to know semolina are like tiny sponges. They keep absorbing water as you leave the batter aside for longer. Keep checking the consistency.


Pour a ladleful of batter on a medium hot skillet or frying pan. Add some oil or ghee to the sides. Ghee makes them super yummy.  Cover the pan.


Let it brown slowly for around 3-4 minutes. Flip over and let the other side brown as well.  Serve hot. We generally eat these pancakes without any toppings or chutneys.


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