I have always known these as Saddalu but after the Internet and interacting with others, I came to know that Pearl Millet is referred to as Sajjalu. The name doesn’t really matter if you ask me. My first memories of this were when I was 6 years old. I vividly remember eating this at my paternal grandparents’ home, in our own cultivated land. I think even at that young age, I could feel the pride of growing something and eating it. Even though I hardly contributed to growing it myself.

The first memory reminds me of burnt millets directly on the coal. They taste awesome! Then, of course, Amma used to make the Roti with the Sadda flour, those mixed with onions, green chilies and served with peanut chutney. These were my evening snacks when I came back home. Imagine coming home to these heavenly smells. I wish my kids eat these. Of course, I haven’t introduced them to it anyways. But you know right that they may not like it. Maybe I should try it sometimes.

These make a great snack or a quick snack for breakfast.

Translation:

Sadda/ Sajja – Pearl Millet

There is really no recipe for this. Wash and keep the Millet in a muslin cloth overnight. Sprouts come out.

Then add grated jaggery and sesame seeds. Toss together and just eat.

The sprouted millet is very nutritious and when combined with jaggery, is a good source of iron, plus makes it a complete meal for breakfast.

Sesame seeds add great taste to the overall effect.