Samak And Sabudana Dosa ….. How to make Barnyard Millet Pancakes (Gluten-Free Recipe)
Falahari Masala Dosa (Vrat Ka Dosa, Fasting Recipe) is made with samo rice and sabudana (Barnyard millets and sago). This is a low-calorie recipe that is quite easy to make. This is a gluten-free dish that will keep you full during those fasting days.
Dosa made with Samak and sago is quite similar to the dosas made with rice. It is as crispy and delicious. Now you don’t have to miss out on your favourite dose when you are on the falahari diet during Navratri, Janmashtami or any other fasting day that requires you to avoid rice, wheat and many vegetables.
Sago – The white pearl is gluten-free. It also is a good source of calcium and magnesium, which can help to make your bones stronger and improve their density. Having sabudana regularly can reduce the risk of osteoporosis and arthritis. It has anti-oxidant properties and regulates blood pressure.
Samak or sama rice – It is also gluten-free. It contains calcium, potassium, phosphorus and amino acids. It has a rich source of minerals and vitamins, providing essential nutrients. It is high in digestible fibre also. Vrat ke chawal also known as Samo, Samwa, Samvat Rice, Moraiyo, Mordhan, Swang ke chawal, Samak rice, Barnyard millet to name a few. This millet is tiny, white round grain bigger than semolina and smaller than sago. It is a great replacement for rice.
I have made vrat friendly potato stuffing for my Falahari Masala Dosa (Vrat Ka Dosa) and Peanut coconut chutney. Please feel free to use other ingredients like jeera, curry patta, tomato etc. if you consume them while fasting. I don’t use them hence has avoided them. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other falahari recipes like Falahari Dahi Ke Aloo, Makhana Paneer Ball and Rajgira Ki Poori.
Yield: 8 to 10
Prep time: 5 minutes
Total time: 25 minutes
Ingredients for Falahari Masala Dosa
1/2 cup sabudana soaked for 4 hours
1 cup samvat (samo rice) soaked for 4 hours
1/4 cup dahi (yogurt)
1 teaspoon salt
Potato Filling
2 to 3 boiled potatoes roughly chopped
2 green chillis chopped
1 inch piece ginger chopped
2 tablespoon coriander chopped
2 tablespoon roasted peanuts crushed
A pinch of Kashmiri red chilli powder (optional)
1 teaspoon lemon juice
2 teaspoon ghee/oil
Peanut coconut chutney.to serve (recipe here)
How to proceed
For the Dosa batter
- Wash the sama rice thoroughly, 3 to 4 times till the water is clear. Soak.
- Wash and soak sago in enough water. Set aside for 4 to 5 hours.
- Drain excess water from sama and sago.
- Grind to a batter by adding dahi.
- Transfer in a bowl, add salt and adjust the consistency to a thick batter by adding little water. Cover and set aside for 30 minutes.
For the masala filling
- Heat ghee in a pan, add green chillis, ginger, peanut and sauté for a minute.
- Add the potatoes, chilli powder, salt and sauté for 3 to 4 minutes.
- Now add coriander, lemon juice and stir.
- Switch off the heat and transfer to a boul.
Directions for Falahari masala dosa
- Heat a heavy iron skillet or a nonstick tava.
- Add a drop or 2 of oil and wipe. (For nonstick tava this can be skipped)
- Now pour a ladle full of the batter and working from the centre spread the batter in a circular motion with the back of the ladle to make a thin crepe. Drizzle a few drops of oil or ghee all around and a few drops in the centre. Let it cook till the bottom starts to turn golden.
- Place 2 tablespoons of the filling in the centre and cook till golden brown and crisp. Gently release the dosa from the skillet and fold in the desired shape.
- Serve with Peanut and coconut chutney.
