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Before you jump to Samak Rice Dosa recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to samak rice dosa recipe. You can have samak rice dosa using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Samak Rice Dosa:
- Get 1 cup Samak rice -
- Prepare 3 tablespoon Water chestnut flour -
- Get 1 teaspoon Rock salt -
- Take As needed Ghee for greasing
- Use For stuffing:
- Prepare 2 cup Boiled potatoes (mashed) -
- You need 2 tablespoon Desi ghee -
- You need 1 teaspoon Cumin seeds -
- Take 1 tablespoon small cubes of cottage cheese -
- You need 1 tablespoon kishmish -
- You need 8-10 Curry leaves
- Prepare 1 Green chillies chopped
Steps to make Samak Rice Dosa:
- Soak samak rice for 15-20 minutes. Drain and make a coarse batter.
- Now, mix water chestnut flour to the prepared batter and keep it aside for 30 minutes at room temperature.
- Soak and grind the chillies with a little water to make it into a fine paste.
- Add rock salt, cheese and kishmish.Remove and keep it aside.
- Now heat a non-stick pan. Grease it. Pour a ladle full of dosa batter in the centre of the pan and spread it evenly like a round disc - with the help of the laddle.
- Drizzle oil and let it cook Put the prepared potato masala in the centre of the dosa and flip half and fold the dosa in any shape and serve hot with tamarind chutney.
Today we are making vrat ka dosa. samak rice dosa recipe is light and easily digestible among other Navra. Drain and make a rough batter (not very fine). Samai is a good source of anti-oxidants and also improves our digestion. Drain all the water and grind both samvat and sabudana together in to slightly granular, you don't have to add water to grind as sago absorbs water while soaking. What is Samak Rice Idli, Dhokla, Dosa, kheer are also prepared using this Samak Rice also known as "Barnyard millet", or "Samo", "Moriya", "Bhagar", "Vari cha Tandul" or "Mordhan" or "Sava ke chawal".
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