Barnyard Millet Dosa | Samak Ke Chawal ka Dosa | Vrat Ka Khana

Barnyard millet is commonly known as Sama, samak ke chawal, bhagar, jhangora, samo and Vrat ke chawal in India. It is called as Psuedo-cereal as it is not a cereal but its uses and cooking method is just as a cereal only. Therefore, it is very commonly used in preparing the falahaar dishes for fasts during Navratris or some other fasts too, like Maha Shivratri and Krishna Janamashtmi.

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There are many dishes that can be cooked with this wonder rice. It is a nutrient-dense food and a great source of plant based proteins. So no wonder, that it is liked and widely used in India during fasts and other times too.

Barnyard Millet can be cooked as Plain rice, Upma, Idli and in so many other ways. It is best served with some vrat wali sabji or chutney.

This Barnyard Millet dosa recipe is a really a quick one and an absolutely easy dish to prepare. A little preparation of soaking is required and then it takes only 5 minutes to cook them.

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Also barnyard millet dosa is healthy as compared to many fried food items that we tend to consume during the fasting days. So it’s a win-win dish in everyway.

Barnyard Millet Dosa

Dosa is a thin crepe or pancake made with a fermented rice flour. It is a main dish of South India. Barnyard Millet is a gluten free millet or grain. So to make these barnyard millet dosa, I have added some tapioca pearls with it. The dosas or pancakes thus made are crisp and very delicious.

Important points for Barnyard Millet Dosa

There are just a few things to keep in mind to make this dosa.

Wash – Wash and clean this millet thoroughly before using. This dosa has tapioca pearls (sabudana) also in it. You can wash them both together.

Soak – Soaking this barnyard millet and Tapioca pearls (sabudana) in enough water makes them soft and easy to grind. So soaking them for 2-3 hours is good enough. You can also use warm water for quick soaking.

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Grind – After soaking the grains well, grind them to a fine consistency. For grinding, remove the excess water and grind in the minimum water. After grinding and making a batter, bring it to the dosa consistency, as shown in the video below. You can add more water for this. Once the consistency if fine, strain the batter to get a smooth dosa batter.

Instant Batter – Barnyard Millet dosa batter, thus prepared doesn’t require fermentation. You can straightway use it after grinding and straining to make dosas.

Baking Soda – I have not used any leavening agent in this batter as many people do not eat baking soda or baking powder during the fasts. However, if you really want crispy dosa, then go ahead and add about 1/2 tsp baking soda once the batter is ready. Also, while grinding the soaked barnyard millet and tapioca pearls, use about 2 tbsp of curd. This way you will get a really crispy dosa.

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Some other interesting recipes from my YouTube Channel and blog;

• Kuttu Ke Atte ki Puri (tips for a fluffy puri)
• Sabudana Khichdi (perfect , non sticky)
• APF bread /White Bread recipe
• Paneer 65
• 100% Whole wheat Bread /Brown Bread
• Kaddu ka Meetha (Vrat ki recipe)

Recipe Video of Barnyard Millet Dosa

I have made a small video of this barnyard millet dosa for a better understanding of the recipe. You can take a look and check all the important points like batter consistency and how to make dosa or pancakes on the griddle or tawa. Do Subscribe to my YouTube channel “flavourhome by Sutiksha” to get instant recipe updates as soon as I upload them. Also if you like these videos, do like and share them with your family and friends.

Ingredients

• Barnyard Millet (samak ke chawal ) – 1/2 cup
• Tapioca Pearls (sabudana) – 1/4 cup
• Salt as per taste (optional)
• Water as required
• Ghee or butter for greasing

Method

1.Wash and clean the barnyard millet (samak ke chawal) and tapioca pearls (sabudana) together in a bowl. Throw away the dirty water. Now soak these grains in about 1 cup water for about 2-3 hours or until soft. You may use warm water too for soaking.

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2. Once, they are soaked nicely, drain the excess water and grind the millet and sabudana in very less water to a smooth batter. After grinding, add water to adjust the consistency of the batter and then strain it.

3. Heat a griddle and grease it with ghee or butter. Keep the heat to medium low and then add ladle full of the dosa batter on it. Spread evenly and cook until done from both sides. keep flipping the dosa in between and apply ghee as per required. Be careful while flipping as this dosa is very delicate and can just break easily. Also do keep the flame medium low only, as they tend to get burn quickly.

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4. Once, cooked take it out on a plate and serve hot with Vrat wali sabji or chutney. With this much batter, you will get 5-6 dosa.

I would love to hear from you if you try this barnyard millet dosa or samak ke chawal ka dosa. Do mention it in my comments section how you liked it or if you made it in any other way. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.

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