Sabbakki Rotti(Sago Indian Bread)
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Akki Roti
Ingredients
- Sago/Sabudana/Sabbakki : 1.5 cups
- Rice flour: 1 cup
- Potato: Approximately 1 cup (boiled &mashed)
- Peanuts:1 tbsp (roasted & coarsely crushed)
- Spinach leaves: Approximately 3/4 to 1 cup (finely chopped)
- Salt:According to taste
- Green chilli paste: 1/2tsp (optional, I normally donot add this)
- Other ingredients:
- Oil: 1 tsp or more for each rotti.
- For patting the rotti:
- Wax paper/brown paper/aluminium foil: 1 no
- Water: 1 cup (to wet the hands)
Directions
-
Wash the sago seeds in water & drain the water immediately. The moisture in the water us sufficient to make the sago soft. Let it rest for 10-15mins.
- Mix all the other ingredients together. Add the soaked sago too. Add few tbsps of water if needed. Make it a soft dough.
- Make medium orange sized balls(the above batter will make around 10 balls).
- Heat the griddle. Meantime, sprinkle 1-2 drops of oil to the brown paper. Place the batter on the paper & start patting them. Wet your hands in between (this helps in patting the rottis easily).
- When the griddle is hot, smear few drops of oil to the griddle & put the brown paper on the griddle.
- After 5-10secs, slowly take off the brown paper alone. Add 1/2 tsp of oil & cook on slow-medium heat for 1 to 2 mins on both sides.
- Repeat the process for the remaining rottis & serve it hot/warm with a curry/chutney/dip of your choice.
- (I served the rotti with stuffed okra)
-
Notes:
- I have used fine variety of sago, hence I did not soak it. If you are using the medium sized sago as she has done, then you need to soak it for 4-5 hours, drain the water & then use.
- This dish is very forgiving, you can add whatever & how much ever you feel like.
- If you do not have time to boil the potatoes, grate them & put them. It tastes equally good.
- Coarsely crushed peanuts could be replaced with the roasted peanut powder.
- If you donot have the wax paper/brown paper or not confident of using them, try patting the rottis directly on the griddle by cooling them (as shown here).
- Spinach leaves could be replaced with coriander leaves, grated coconut or any other leafy vegetables of your choice.