Sajja Rotte-Upma (Bajra Roti-Upma)

I made my grandmother’s recipe today. My grandma is about 80 years young, full of vitality, from Nandikotkur and now lives in Hyderabad with my uncle’s family. She used to (still does sometimes) prepare either sorghum or bajra roti for breakfast everyday when we were growing up. The leftover rotis are made into a roti-upma for evening snack. Roti-upma (or Rottupma) may sound unique, but it is pretty common in Nandyal and Nandikotkur areas of Andhra. The recipe is simple. Take rotis, preferably leftover and hardened. Break them into small pieces. Sauté with upma ingredients. Easy and tasty, I love my grandma’s roti-upma.

Sajja Rotte (Bajra Rotis)

Sajja Rotte-Upma (Bajra Roti-Upma)

Bajra rotis – 3 or 4
Onion – 1 big one
Green chillies – 3 or 4
Fresh cilantro – 4 or 5 sprigs
Turmeric -1/4 teaspoon
Salt – 1/2 teaspoon or to taste
For tadka: a tablespoon of peanut oil and a pinch each – cumin and mustard seeds, and few curry leaves

Tear rotis into small, bite-sized pieces. Finely chop onion, chillies and cilantro to small pieces.

Heat oil in an iron skillet. To the hot oil, add curry leaves, cumin and mustard seeds. Sauté, stirring constantly. When seeds start to pop, add onion and green chilli. Cook until onion pieces soften and turn brown. Add the roti pieces, turmeric and salt. Sprinkle cilantro. Stir-fry for five minutes, mixing in-between. Serve the tasty roti-upma hot.

I also added a cup of sprouted moong beans at the end to increase the nutritional value and make the meal substantial. Millet and Moong sprouts, that’s good food.

Sajja Rotte Upma
Sajja Rotte Upma ~ For Meal Today


Bajra rotis are available at Swami Narayan Mandir for interested Houstonians.

21 Comments

  • By sreelu, February 3, 2010 @ 5:36 pm

    oh god this looks so tasty and when cooked by grandma , I bet it tasted even better

  • By Sonia, February 3, 2010 @ 6:14 pm

    Look so good! I make it with roti and sometime with Bajra roti too. :)

  • By Nirmala, February 4, 2010 @ 12:23 am

    No good chili paratoa can stasn simple yet nutritional dish! Love it!

  • By Madhuli, February 4, 2010 @ 3:57 am

    This is my all time favourite, Indira and your upma makes me really hungry!We also make a slightly different version of this by adding youghurt and curd to the upma..love both though..

    -I have to try your version, Madhuli. Along with regular upma ingredients, we have to add curd at the end, right?
    -Indira

  • By జ్యోతి, February 4, 2010 @ 4:15 am

    సజ్జరొట్టె, జొన్నరొట్టెలు చలికాలంలో మంచిది అంటారు కదా. మీ రొట్టుప్మా బావుందండి. గోధుమరొట్టెలతో కూడా ఇలా చేసుకోవచ్చు కదా..
    —–
    అవునండి జ్యోతి గారు, మనము సంక్రాంతికి సజ్జ రొట్టెలు చేసుకొనే సంప్రదాయము కదా. గట్టి పడిన చపాతిలతో బాగ ఉంటుంది ఈ రొట్టుపమ. తప్పకుండా చెయండి.
    -ఇందిర

  • By Ranjan, February 4, 2010 @ 4:49 am

    Oh Grandma’s Bajra Rotla looks so yummy, if only I could master the art of making them.

  • By Kay, February 4, 2010 @ 6:49 am

    Wow!! It never occurred to me to make upma style dish out of these rotis. Once I stopped eating wheat, I haven’t made that chilli-roti style dish. Thanks for the delicious idea!!

  • By Usha, February 4, 2010 @ 6:57 am

    Oh so hearty and healthy. Although our families don’t make these rotis(jowar and bajra), sadly, I am trying to incorporate more whole grains in our diet and have been trying to make these rotis lately. Have a request for you. Would it be possible to post a pictorial sometime ? I have used your previous posting as a guide. Rotis come out soft. Husband says they seem a litle undercooked. Also, are they supposed to puff up on the tava? Have read diff. ways of making the dough. Any help would be greatly appreciated.

    I will post a pictorial definitely sometime soon. Thanks Usha.
    -Indira

  • By Pratibha, February 4, 2010 @ 9:17 am

    Dearest Indira, What a recipe. Tried it just now. As I have mentioned in my post, you simply rock :) . Enjoyed making it very much. My daughter could not believe that Bajra Rotis could take on such good-looking avatars!

    I am happy to read that you tried and liked this humble recipe. Thanks Pratibha for your kind notes.
    -Indira

  • By DK, February 4, 2010 @ 11:23 am

    Luv this idea! I used to wonder what to do with my leftovers – they were so tough that it was not worth biting and breaking my teeth! This idea sounds amazing :)

  • By vrinda, February 4, 2010 @ 12:20 pm

    Perfect tea time scack…

  • By Latha, February 4, 2010 @ 3:21 pm

    Delicious looking upma. Great breakfast food. You have a very lovely blog.

  • By The Muser, February 5, 2010 @ 2:30 am

    Nice! Although we make the opposite at home…any leftover upma is made into rotti :)

  • By rashmi, February 5, 2010 @ 5:12 pm

    nice rotiupuma….with lots pf cherishing memories…

  • By Jayashree, February 7, 2010 @ 12:22 am

    Loved this makeover recipe. I thought of trying the same with jowar roti, as I have not made bajra roti before. Have you posted the bajra roti recipe earlier ?

  • By BDSN, February 9, 2010 @ 2:58 pm

    Hi Indira,
    This is a neat and such a cool idea..Rottupma..Woow!!!
    Making my mouth water already..

  • By Madhuram, February 9, 2010 @ 4:05 pm

    We prepare upma with regular chapathis but I have not tried it with bajra rotis. Thanks for the idea Indira.

    I have posted the round up of Ragi recipes today. Do check it out when you find time Indira.

  • By Madhuli, February 10, 2010 @ 9:37 pm

    Here’s the curd version Indira http://foodcourt.wordpress.com/2006/08/30/bhakricha-kalaspiced-jowarsorghum-roti-with-curd/
    jowar, bajra, nagli any bhakri/roti can be used in this recipe.

  • By Rajani, March 23, 2010 @ 9:53 am

    very nice recipe, nice flatware and presentation too. I remember seeing them in india. Can you share the flatware brand.

  • By Gayatri Kalbag, August 1, 2010 @ 11:52 pm

    My grandmother used to make a similar upma with bread, adding peanuts and cashew nuts as well. This najra roti upma reminded me of the bread upma of my childhood! Must try out this one asap!

  • By Scarlett O'Hara, January 27, 2012 @ 4:01 am

    I used this as an inspiration for today’s lunch… (Recipe here)

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