Here's another delightful dosa that you can savor during Vrat/fasting days – the Samo/Moraiyo/Varai/Barnyard Millets Dosa. You'll be pleasantly surprised by how closely it resembles and tastes like Rava dosa or Neer dosa. What makes it even better is its easy recipe, and the inclusion of grated potatoes while grinding adds a delightful softness and taste. Pair it with a Dhaniya/coriander leaves chutney (vrat/fast recipe), and you have the perfect dip for this scrumptious dosa.

Ingredients:

1 cup samo/ Barnyard millets Millets/Moraiyo /Varai/ Kuthiraivali
1 medium peeled grated potato ( grated raw potato or cooked mashed potato)
Pinch sendha namak ( rock salt)
Oil or ghee to roast dosas.
1 tsp cumin seeds
2 tsp finely chopped green chillies
Some chopped coriander leaves.

Method

• Begin by washing the samo/Moraiyo/Kuthiraivali millets and soaking them in clean water for 3 hours. After this soaking period, drain the water and grind the millets to a smooth paste in a blender, incorporating grated potato into the mixture.

• Adjust the consistency by adding water until it resembles the batter used for Rava dosa or Neer dosa. Introduce salt, chopped green chillies, coriander leaves, and cumin seeds into the batter, mixing thoroughly.

• Allow the batter to rest for 15 minutes for optimal dosas, although this step is not strictly necessary. Heat a griddle, grease it well, and wipe off any excess.

• Stir the thin batter before ladling a small amount onto the griddle, starting from the outer rim and quickly filling the gaps to create a round shape.

• Add drops of oil or ghee around the edges to achieve a crispy finish.

• Serve the dosas hot with a refreshing dhaniya chutney or peanut curd chutney.

• Alternatively, you can pair them with a delicious faraali sambar for a delightful fasting-friendly meal.
  

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