Thin crispy dosas made with sama chawal (barnyard millet) & rajgira (amaranth flour) are perfect as healthy breakfast, light meal or can even be consumed during Navratri fast. The recipe is vegetarian, gluten free and made without sabudana.
Sama rice is a small round whitish coloured grain (resembling rice) that belongs to millet family and is known by various other names like samavat ke chawl, samak, sanwa, sama ke chawal, bhaggar, barnyard millet or upvas ke chawal.
It can be used in variety of sweet or savory recipes like sama rice pulao, sama rice kheer or samak rice cutlets. Though they can be consumed all year round, they are specifically eaten during navratri vrat as a rice substitute. Hence, the dosa made with sama are also referred to as ‘Farali dosa’, ‘Vrat ka dosa’ or ‘Upvas dosa’.
Traditional dosa is prepared by fermenting the batter made with rice and urad dal. However, as we do not eat these grains during fast, the farali dosa is prepared with samak rice.
To get similar fermentated flavour, we use curd or yogurt in the recipe. It is fine to use even slightly sour curd or buttermilk for the dosa batter.
Many people use sabudana for binding in samak rice dosa but I have instead used rajgira atta (amaranth flour). Rajgira is also known by other names like Ramdana, Chaulai. It is basically a gluten free, nutrient dense seed extracted from Amaranth plant and is used in making snacks, desserts or flatbread like rajgira paratha.
I have added sendha namak (rock salt) to the batter as I was making it for Navrarti but you can otherwise use regular table salt. The dosas when paired with coconut chutney or some stir fried masala potatoes makes for a perfect filling satisfying meal. I have also included their recipes in this post.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Ingredients:
- Sanwa rice / Barnyard Millet – 1 cup
- Rajgira Aata / Amaranth flour – 3/4 cup
- Curd / Yoghurt – 1/2 cup
- Water – 1/3 cup (as required)
- Ginger (grated) – 1 inch piece
- Green chilli (finely chopped) – 1
- Sendha Namak / Salt – 1/2 tsp (to taste)
- Oil / Ghee – For cooking
(Note: The above quantity yields 7-8 dosa. Vrat special coconut chutney & masala potatoes recipe is shared at the end of post.)
Directions:
Step 1:
Rinse samak rice 1-2 times to wash off any dust. Soak them in fresh water for 2 hours.
Step 2:
Add soaked rice to a grinding jar (discard the water). Start grinding and add 2-3 tbsp water gradually, as required, to get smooth pouring batter. (You can also add green chilli & ginger at the time of grinding).
Step 3:
Transfer rice batter to a bowl. Add rajgira aata, curd, ginger, green chilli and salt to it. Mix well while adding water gradually to get a smooth flowing batter.
The batter should have pouring consistency (neither too thick nor thin). Cover & rest it for at least 30 min (1-2 hrs if your have time). The batter can even be prepared a night before and stored in fridge.
Step 4:
Heat a dosa tawa or non stick pan. Brush oil on it. Mix the batter once again before using. Take a ladleful of it, pour it on the center of tawa and spread it in circular motion. Cook on medium heat. Drizzle some oil in the center & near the edges.
Step 5:
After 2-3 min when the dosa top does not look wet anymore, try to lift its edges with a spatula. Flip & cook for 1-2 min from other side too.
Step 6:
Carefully fold the dosa in half and transfer on a plate. Serve it hot with spiced potatoes or peanut coconut chutney.
Coconut Peanut Chutney:
Blend together all the ingredients mentioned below in a blender jar. Add water gradually depending on how thick or thin you want chutney to be –
- Desiccated coconut – 1/2 cup
- Roasted Peanuts – 2 tbsp
- Green chilli – 1
- Cumin seeds – 1/4 tsp
- Curd / Yoghurt – 1/4 cup
- Lemon Juice – 1 tbsp
- Rock salt / Salt – 1/2 tsp (to taste)
- Coriander (chopped) – 2 tbsp
- Water – 2 to 3 tbsp
Vrat Masala Aloo (Potatoes):
- Heat 2 tsp oil in a pan. Add 1/2 tsp jeera and 1 green chilli (chopped) to it. Saute till seeds begin to crackle.
- Peel and dice 2 boiled potatoes (medium size). Add them along with 1/2 tsp salt and 1/2 tsp crushed black pepper. Mix well. Cook for 3-4 min while stirring in between.
- Taste and adjust seasoning as per your liking. Garnish with 2-3 tbsp coriander (chopped) before serving.
Tips:
- Resting the batter is important as it helps in developing the flavour.
- Do not add too much water while grinding samak rice as otherwise it will not grind completely resulting in grainy batter.
More dosa recipes:
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(P.S: This post was originally published on 1st April’2017 and has been updated with better images & recipe)
If you try this sama rajgira dosa recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
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(1 votes, average: 5.00 out of 5)
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Sanjay John Gandhi
great!
Divya
Thank you