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Crunchy and Nutritious Vrat Dosa

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Samak Chawal is also known as Vrat ke Chawal. They are free from millet family. The English name for Samak Chawal is Barnyard millet. Samak rice are good health option during fasting days and also make a gluten free grain.

Health benefits of Samak rice :-

It is rich in digestible fibers, vitamins and minerals.

Helps in weight loss due to less calories.

Because of more fibers content , it will make you feel fuller for a longer duration.

How to prepare Samak chawal Vrat Dosa :-

Ingredients –

Samak chawal – 1/2 cup

Boiled and mashed potato – 1 (medium size)

Chopped Green chilies         - as per taste

Black pepper powder            - 1/4 th tsp

Sendha salt                             - as per taste

Chopped green coriander     - 2-3 tbs

Cumin seeds                             - 1/2 tsp

Ginger paste                             - 1/2 tsp

Water                                         - 1 cup

Peanut oil                                   1-2 tbs for brushing only

Method –

Rinse and wash  the Samak rice a couple of times, then add 1 cup water. Cover with a lid and soak for  about 5 hours.

Now add the Samak rice with water in a grinder jar. Add potatoes also. Make a smooth puree of this( for very thin dosa you can add more 10-15 ml water in the puree)

Pour the batter in a bowl and add all the ingredients. It should be thin in consistency.  So add ½ cup water to it.

Stir it well

Heat a nonstick pan.

The pan should be hot. Spread some oil on it. Keep the flame medium.

Pour the batter near the borders of the tawa, after that pour the batter in the center of tawa.

Cook till the base turns golden brown. you will get golden brown color after 3-4 minutes.

Flip on other side. Wait till golden brown.

Yummy Crunchy Dosa is now ready to be served ( you can prepare 3-4 Dosas by this batter)

Serve it with tomato or coconut chutney or with Aloo tamatar sabzee or phool makhana curry.

I am sure you will love this.

Dr. Suman Setia BAMS DNHE PGDHHM

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Last Modified: September 22, 2017 05:04 PM
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