Samak Rice Dosa | Vrat Ka Dosa | Farali Dosa | How To Make Samo Rice Dosa
Samak rice dosa or farali dosa is an easy and low calories food during fasting. Barnyard millet or Samak rice is allowed to consume during Navratri fasting days. Samak rice dosa is made with Samak rice and sabudana also known as vrat ka dosa. This is a gluten-free, crispy, thin and healthy dosa which requires no fermentation.
Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 20 minutes
- 1 Cup Samak rice
- 1/2 Cup sabudana
- 1/2 Cup thick curd
- Sendha namak or rock salt as per taste
- Oil for cooking
First of all, take sama rice and sabudana in a bowl. Clean and wash it 2-3 times in water. Drain nicely and soak in 2 cups of water for at least 4 hours.
After 4 hours drain the water and blend in a mixer using curd. Do not add water at this time. Grind it to get a smooth paste.
Transfer the mixture into a deep bowl and add rock salt as per taste. Mix well.
Dosa Batter for is ready to make dosa. No need to ferment, directly we can start making dosa. In case you are allowed to consume baking soda, add 1/4 tsp of baking soda in the batter.
Heat a nonstick griddle and pour a ladleful batter on the griddle. Spread it in a circular motion to make dosa.
Smear a little oil on the sides. Cook until you see dosa color changes to brown.
Fold this dosa in a circular way and serve hot with vrat ki chutneys.
Repeat this process with the rest of the batter and make dosa. These are very crispy and thin while hot. If keeping them for longer dosa becomes very chewy.
Samak rice dosa or sama dosa or vrat ka dosa is ready to serve hot with vrat ki chutneys.
- While making dosa instead of sabudana, rajgira flour or kuttu flour or singhade ka aata can also be added. It will be another kind of farali dosa which will be very soft and tasty.
- Add baking soda if it is allowed in fasting.
- You can make vrat ki aloo sabji too to make this dosa as stuffed dosa.
- The same batter can be used to make idlis and dhokla as well.
- You can prepare this batter in advance and keep in the fridge. It tastes better as the time passes by.
- If you need fermentation then keep the batter in the warm place for at least 6 hours.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg