breakfast · festive · radha-ashtami · vrat · falahari · no-onion-no-garlic
Samak Rice Dosa
An instant fasting dosa: barnyard millet and sago are soaked briefly, then ground with boiled potato and curd. There is no fermentation — the potato and sabudana give the batter body and let the dosa crisp. Start with a very hot tawa to spread the batter thin, then turn the heat down so the underside browns without burning.
Cook along · 7 steps
Method
- 1
Wash and soak the samak rice and sabudana in water for 15–30 minutes. Drain any excess water.
- 2
Add the soaked samak rice and sabudana, boiled potato, green chilies, ginger, curd, sendha namak and a little water to a mixer grinder. Blend until smooth and pourable.
- 3
Transfer the batter to a bowl, add the cumin seeds and mix well. Let it rest for 15–20 minutes.
- 4
Heat a non-stick tawa or iron griddle over high heat, then lightly grease it with ghee or oil.
- 5
Pour a ladleful of batter into the center and gently spread it outward in a circular motion to form a thin dosa.
- 6
Drizzle a little ghee or oil around the edges and cook over medium-low heat until the bottom turns golden brown and crisp.
- 7
Fold the dosa and serve hot.
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