Sooji Roti

I had set about making Sooji Monda as I had some sweet coconut filling left in the fridge. As I started making the dough another idea struck. Why not make some sooji roti too while I am at it? As it is Srivalli's Roti mela is still on. So started to make the Rotis first.

My mondas were made later ... but will have to wait for sometime to see the light of blogosphere.


Ma used to make sooji rotis for anybody who was ill. As these rotis are cooked twice over, they are very easy to digest. So are very good for people who are ill, with a troubled tummy ... or for small kids too. Recently when Papa (FIL) was here I had made these.

He had just about started to have age related trouble with his teeth ... and was able to have a smooth meal because of these rotis.
Here they go for Roti Mela.


Sooji Roti

Need : 1/2 cup sooji (rawa), 1 cup water, a pinch of salt, 1 tsp cooking oil.

How to :

Heat water in a heavy bottomed kadhai (better if it is non-stick).
Add the salt and oil.
When it starts to boil, add the sooji slowly, stirring all the while so that there are no lumps.



When dough is made take out and cool.



Take a ball from the dough and roll out a roti ( use dry maida or rice flour for smooth rolling ).



Heat a tawa and cook the roti just like any other.



Goes well with almost all types of sabzi and dals.

Updating post :

The sabzi is a typical Bengali jolkhabarer torkari ( naashte ki sabzi ). It goes very well with luchis (puris) for breakfast.

Need :

3 chopped potatoes,
1 chopped onion,
1 chopped tomato,
1 or 2 green chillies,
a little kalaunji / nigella seeds,
haldi / turmeric powder,
black pepper powder,
1 tsp cooking oil ( I used mustard oil) salt to taste and a pinch of sugar (optional).

How to :

Heat oil in a kadhai.
Add the onions and fry till they turn pink.
Sprinkle a few kalaunji and put in the green chillies.
Now add the potatoes, haldi powder and salt.
Add a little water and cover and cook till the potatoes are done.
Remove cover and add the tomatoes and a pinch of sugar and cover and cook for sometime more.

If needed add a little more water so that it does not burn.
Just before removing from heat add a little pepper powder ( u can add just a little for flavour so that the sabzi does not get too spicy for kids).

This sabzi should be a little mishy - mashy (as we say in hindi ... lipti lipti).

Enjoy! :-)