Sajjige Rotti

Mom told me about sajjege (means Semolina rava) rotti  on a phone conversation few years back, but not until my recent visit to India I got to know what I have been  missing all these years. Mom was right as always; these are one of the tastiest healthy rotti my taste buds feasted upon. Now I am hocked; wish my family did too - they are still ' idly vada dose' fan and nothing at present seems to sway them away. Anyway, straight to the recipe; try these and let me know what your taste bud scream about this!
                                                                                                                                                            
Ingredients -
2 cup Semolina / Bombay Rava / Sajjige
grated cucumber - 3 (peel the skin before grating it)
chopped curry leaves about 2 strand
chopped cilantro about fistful
chopped green chillies about 2 or more /less depending on your spice level
salt to taste

Need - wax paper 

Method -  Peel skin off cucumber. Grate it  and don't discard the water that oozes out of cucumber. Now mix all the above ingredients. DO NOT ADD WATER while mixing. The water from cucumber will be more than enough. Don't make this a thick dough; its needs to be little loose. The correct consistency is when you hold the dough - its shouldn't drip and at the same time it should break into pieces when you pat the dough or too hard to roll into rotti with your fingers.

Now once the dough is done. Heat the griddle. Cut wax paper into a rectangular shape or round shape ( as big as the griddle) ... its up to you. Grease the paper and take handful of bough, place it on the wax paper, pat it into thin round roti with your fingers. Once that's done, place the wax paper on the griddle - make sure the dough is facing the griddle. Leave it there for about a minute. Now lift the wax paper off the griddle. Apply oil to the roti and turn it to the other side. Once both side are well cooked, take it out and serve hot. Relish it with chutney powder. Continue the same process for the rest of the dough.

Helpful hints - There are many cucumber variety out there. Mom said mullu sautekai (don't know what its called in English - but looks much like prickly cucumber) brings out fantastic fragrance to this recipe. I have tried this with Persian cucumber and I am afraid the taste is not the same. I did find mullu sautekai at the local Indian grocery here in Dallas (how lucky!) I have also tried adding chopped onion to this recipe. I admit its not the same taste. But I would skip adding onion and stick to the original recipe.