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-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 ~ For Meal Today
Bajra rotis are available at Swami Narayan Mandir for interested Houstonians.