Bajra Roti, Pearl Millet Roti, Sadda or Sajja Rotte is a very healthy and nutritious roti recipe which is very popular in Andhra Pradesh, India. These Gluten-free flatbreads are very easy to make and an excellent option for people who has gluten allergy or intolerance. These are also good for everybody. This traditional roti is made during Pongal/Sankranthi festival mainly because Sankranthi falls during winter times. Pearl millet and sesame seeds we use for this recipe generate heat and helps your body to be strong and fights against diseases and also provides essential nutrients needed for the colder weather. Sadda roti is mainly served with pumpkin curry and chikkudukaya curry(broad beans curry) during this time and also make a good accompaniment to lentil/dal or any Indian vegetable-based curry dish.

I always knead this bajra roti in hot water. The dough becomes pliable and easy to roll when using hot water. The rotis have a nice and soft texture too.

In this recipe I have shown two ways to make the rotis, i.e. with rolling pin and tapping it by hand. Beginners can find it difficult with bare hands and I recommend to adopt rolling pin.

These rotis will be good to serve as a snack when you make them hard by cooking on low flame for a little longer.

You may like other Roti Recipes

• Jonna Rotte/Jowar Roti
• Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
• Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
• Sweet Potato Paratha | Chilakada Dumpa Chapathi
• Palak/Spinach Paneer Paratha

Bajra grain is rich in protein, fiber and potassium. Sesame seeds are loaded with calcium, fiber, protein, omega-3 fats, copper, manganese, magnesium, zinc. Peanuts are also an excellent source of vitamins and minerals.  

Bajra Roti – Step by step photo instructions

1. Grind unroasted peanuts to a coarse powder.
2. In a mixing bowl, add 1 cup sadda pindi/bajra/millet flour, salt, and ground peanut powder. Mix well.

3. Slowly add a little less than 1/2 cup of hot water to the flour and mix carefully to make a dough.

4. Knead to the soft dough. Add water as required and knead well as there is no gluten in the dough.

5. pinch a small ball sized dough and knead again.

6. Dip the ball in black sesame seeds on both sides and then dip it in dry flour.

7. Dust with bajra flour and pat gently. You can alternatively use a rolling pin to roll as done for chapathi.

8. Pat with one hand until the roti turns as thin as possible. if the roti breaks, it means the dough is too dry. add little water to the dough and knead.

9. Make sure to always keep some dry flour under the dough as you are rolling, to move the dough freely. (refer the video).

10. Dust off excess flour and put over hot tawa on the bottom side up. Cook for 30 sec.

11. Now spread water over the roti with help of wet cloth or wet paper napkin removing excess dough.

12. Immediately flip it to the other side. Press gently and cook both sides.

13. Serve with Pumpkin curry, broad beans curry or lentil/dal.