Samo Rice Dosa Recipe – Samavat Rice Dosa Recipe
Samo rice is one common ingredient in almost all vrat recipes. You can make these dosas with ingredients like ghee, fresh coconut and a blend of flavorful spices. Enjoy this sumptuous dosa with phalahari chutney or curd and have a filling meal. This meal can be prepared during almost all the vrats.
Here is a step by step recipe with pictures to make yummy Samvat Rice dosa. Enjoy your festivities with these mouth drooling dosas anytime.
Directions
Getting ready:
Rinse the samo rice thoroughly with water and then soak it for 2 hours in water. After that, drain out the excess water from it and transfer it to a mixer jar along with 2-3 tbsp of water. Put the lid on and grind it into very fine paste.
Making:
Take water chestnut in a big mixing bowl and transfer the samo rice paste into it. Mix them really well to make batter of pouring consistency as required for making dosa. More than ½ cup of water is used to make batter of this consistency.
Now add senda salt, black pepper powder and green coriander into the batter. Batter is now ready, cover and keep the batter aside for 15-20 minutes to set.
Meanwhile, prepare the chutney. For this, take grated coconut in a mixer jar along with curd, black pepper and sendha salt. Put the lid on and grind everything together into fine paste. Coconut chutney is ground aptly, transfer it to a bowl.
For tempering, place a small pan on flame and pour the ghee into it. When the ghee melts, add sesame seeds into it and cook them until they turn slightly brown. Sesame seeds are cooked aptly, turn off the flame.
Pour the tempering on the chutney and mix it really well. Coconut chutney is now ready.
15-20 minutes are over, dosa batter has fermented. Heat a tawa and drizzle some ghee on it and spread it evenly with a spatula. When the tawa becomes slightly hot, pour 1.5-2 tbsp of batter on it and spread the batter by moving the spoon in circular motion. Make desired size dosa. Drizzle some ghee on the edges and upon the dosa, roast the dosa from beneath until it gets golden brown. You can also use refined oil instead of ghee.
Once the dosa gets roasted from the bottom, flip the sides and roast until light brown spots appears on the other side. Dosa is roasted aptly, transfer it on a plate and reduce the flame to low. Clean the tawa with a cloth before making another dosa and roast the rest of the dosas as well. Instead of reducing the flame you can clean the tawa with wet cloth to reduce the temperature of tawa. Samo rice dosas are now ready to serve, it took 4-5 minutes to roast a dosa.
Serving:
Serve these crispy and lip-smacking samo rice dosa steaming hot along with coconut chutney. Enjoy!
- Samo rice – 1 cup
- Water chestnut flour - ½ cup
- Ghee – 2 tbsp
- Sendha salt - ½ tsp
- Black pepper powder - ¼ tsp
- Green coriander – 2-3 tbsp (finely chopped)
- Fresh coconut – 1 cup (grated)
- Curd - ½ cup
- Sendha salt - ¾ tsp or to taste
- Black peppercorns - ½ tsp
- Sesame seeds – 1 tsp
- Ghee – 1 tsp
- Rinse the samo rice thoroughly with water and then soak it for 2 hours in water. After that, drain out the excess water from it and transfer it to a mixer jar along with 2-3 tbsp of water. Put the lid on and grind it into very fine paste.
- Take water chestnut in a big mixing bowl and transfer the samo rice paste into it. Mix them really well to make batter of pouring consistency as required for making dosa. More than ½ cup of water is used to make batter of this consistency.
- Now add senda salt, black pepper powder and green coriander into the batter. Batter is now ready, cover and keep the batter aside for 15-20 minutes to set.
- Meanwhile, prepare the chutney. For this, take grated coconut in a mixer jar along with curd, black pepper and sendha salt. Put the lid on and grind everything together into fine paste. Coconut chutney is ground aptly, transfer it to a bowl.
- For tempering, place a small pan on flame and pour the ghee into it. When the ghee melts, add sesame seeds into it and cook them until they turn slightly brown. Sesame seeds are cooked aptly, turn off the flame.
- Pour the tempering on the chutney and mix it really well. Coconut chutney is now ready.
- -20 minutes are over, dosa batter has fermented. Heat a tawa and drizzle some ghee on it and spread it evenly with a spatula. When the tawa becomes slightly hot, pour 1.5-2 tbsp of batter on it and spread the batter by moving the spoon in circular motion. Make desired size dosa. Drizzle some ghee on the edges and upon the dosa, roast the dosa from beneath until it gets golden brown. You can also use refined oil instead of ghee.
- Once the dosa gets roasted from the bottom, flip the sides and roast until light brown spots appears on the other side. Dosa is roasted aptly, transfer it on a plate and reduce the flame to low. Clean the tawa with a cloth before making another dosa and roast the rest of the dosas as well. Instead of reducing the flame you can clean the tawa with wet cloth to reduce the temperature of tawa. Samo rice dosas are now ready to serve, it took 4-5 minutes to roast a dosa
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