Monday, November 16, 2009

Sabudana Rotti / Sabbakki Rotti

Ingredients:

1/2 cup Sago/ Sabudana / Sabbakki

1/2 cup Rice flour

1 large Potato

4-5 Green Chillies

12-15 Coriander leaves

3-4 tsp Shenga Pudi / Roasted peanut powder

Salt to taste

Ghee/Oil

Banana leaves / Aluminium foil / Wax paper

Recipe:

Soak sago in water for about 3-4 hrs. Drain the water and keep it aside.

Cook potato in a pressure cooker by adding sufficient amount of water(3 whistles). Once the pressure goes off, remove the outer cover and grate it as shown in the picture below. Chop green chillies, coriander leaves into small pieces as shown in the picture below.

Put all the chopped ingredients, rice flour, soaked sago, grated potato, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 5 Rottis.

13 comments:

kitchen queen said...

Never heard of sabudana rotti,but this one looks lovely and tempting.I am going to try it.

Anonymous said...

idea,sometimes before when we tried to prepare sabudan kichdi,it turned pasty.We later made it rotti!

LG said...

ee sarthi madthini bidi..I am a great fan of various types of rottis :)

AshKuku said...

nanige rotti thindu maathra goththu....Thumba ruchi yaagirthade...

Ash....
(http://asha-oceanichope.blogspot.com/)

Mahen said...

ಅರೆ ವಾಹ್! ಇಷ್ಟು ದಿನ ಬ್ಲಾಗ್ ಓದಿ ಮನಸ್ಸು ತುಂಬುತಿತ್ತು..ಇನ್ನುಮೇಲೆ ಹೊಟ್ಟೆನೂ ತುಂಬುತ್ತೆ...ಥ್ಯಾಂಕ್ಸ್. :)

Anonymous said...

I tried it today and didnt come out good. Sabudana was sticky even after cooking...I would prefer akki rotti anyday.

Ruchi Ruchi Adige said...

@ Anonymous,
To get a crisp rotti, the rotti dough should be patted as thin as possible. It is bit difficult to pat it thin as it sticks to our hand due to the presence of boiled potato. Frequently dip the hand in water while patting the rotti to avoid sticking.

Ramya Bhat said...

Dear Veni,I want to know preperation method of "menthe (fenugreek seeds)rotti".I know only about "menthe dose".
Ramya Bhat from Mangalore

Ramya Bhat said...

Sagu rotti (sabudana rotti) came very well.I prepared on banana leaf.Thanks a lot.
Ramya Bhat from Mangalore

Ruchi Ruchi Adige said...

@ Ramya,

Thanks for trying Sabudana Rotti.
I haven't tasted Menthe Rotti.

Sush said...

hey veni,

I tried this rotti today with some changes. We all loved it. Thanks for sharing. I will be publishing my version soon.

PranisKitchen said...

came through savi rcuchi blog..what a delicious and nice idea of preparing the roti from sago..healthy pone
Nice space u have..drop by praniskitchen sometime..

Anonymous said...

BTW what is the base material of sabakki(sagu).
It is very hard to digest and used for 'upavasa' in Maharashtra.

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