Vegetable DishesCooking EquipmentDesserts & SweetsFruitsMeat DishesAppetizers & SnacksSpices & SeasoningsFood IndustryBaked GoodsBreakfast FoodsBeveragesGrains DishesDining OutSauces, Condiments, and PreservationSpecial DietsDairy & Eggs

Healthy Breakfast: Semolina and Wheat Flour Pancake/Roti Recipe

Updated on March 30, 2017
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy eating and yummy food.

These semolina and wheat flour pancakes are popularly called "Sajjige Rotti." They are a delicious and healthy breakfast. The main ingredients used here are wheat semolina, wheat flour, and yogurt/curd. You should eat this pancake hot with a dollop of butter and coconut chutney. They are smooth and flavorful, especially when eaten hot.

Making this pancake does not require a lot of planning. It is a very easy recipe and needs only a few ingredients. Ginger and onion give this pancake a special flavor. The leftover batter after making the pancakes can be stored in the refrigerator up to 2 days for future use.

Semolina and wheat flour pancake(Sajjige Rotti)
Semolina and wheat flour pancake(Sajjige Rotti)
5 stars for Semolina and Wheat flour Pancake

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 8 pancakes

Ingredients

  • 2 small cups wheat semolina/wheat rava
  • 1 small cup wheat flour
  • 1 small cup yogurt/thick curd
  • 1/2 inch ginger, grated
  • 1 small cup onion, finely chopped
  • 2 tbsp coriander/cilantro, finely chopped
  • 1 tbsp curry leaves, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp salt, as per taste
  • 1 small cup coconut, grated
  • 1 tsp oil, for each pancake

Instructions for Making the Pancackes

  1. Take all ingredients in a mixing bowl. Add one cup water. Mix well. Leave for 10 minutes.
  2. Mix once again. If the batter is too thick, add some water, bring it to idli batter consistency. That means you should be able to spread the batter on the griddle.
  3. Heat a griddle or pan. Grease it with some oil/butter/ghee. Pour one and a half ladle full of batter on it. Spread a little either with the ladle or with your fingers.
  4. Add few drops of oil/ghee on the top. Keep covered the pan for two minutes. Let the fire be medium. Once the bottom becomes golden brown, flip it. Add few drops of oil/ghee on it. Remove the pancake on a serving plate when both the sides are crispy. A pancake takes about 3-4 minutes to cook.
  5. Yummy semolina pancake is ready to serve. Serve hot with a dollop of butter and coconut chutney. Enjoy the taste.

Click thumbnail to view full-size
Ingredients used for making Semolina pancakesemolina pancake batterGriddle and the batterPancake spread on the griddleflipped pancakesemolina pancake with coconut chutney
Ingredients used for making Semolina pancake
Ingredients used for making Semolina pancake
semolina pancake batter
semolina pancake batter
Griddle and the batter
Griddle and the batter
Pancake spread on the griddle
Pancake spread on the griddle
flipped pancake
flipped pancake
semolina pancake with coconut chutney
semolina pancake with coconut chutney
Nutrition Facts
Serving size: 1 pancake
Calories 90
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 16 g5%
Fiber 0 g
Protein 2 g4%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment

No comments yet.