Saturday, May 29, 2010

Sabbakki Rotti(Sago Indian Bread)

Lakshmi shared this recipe with many of us. I also saw an interesting version of it in Veni's blog. Thank you both. I mixed both the versions & made my own :)
If you give one such rotti to your child, you will be relieved for the day, b'cos this has the carbohydrates, protiens, essential fatty acids & fiber. Isn't this a perfect menu for brunch or breakfast?

Here is my version of the same.


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)

  • 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)

  • 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. 

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