Sama Chawal Ki Puri - Vrat Ki Puri

Sama/Samo rice is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. Today we are making scrumptious tasty puris.
Making these puris  is quite easy, to make them perfectly  first read my notes. Let's make these!!

Makes 10 - 12

¾ Cup Samo Rice
 ¼ Teaspoon  Sendhav Namak  
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required  for frying

Wash the sama rice thoroughly and soak them in water for at least  2 hours. Strain the rice in a colander to remove the excess water. 
Grind this rice  along with the peppercorns to very fine paste.  I did not add any water while grinding it,  but if needed, add a teaspoon or two of  water  for grinding.
Add this paste to a pan/kadai, add the salt and oil, mix well.
Place this on medium  flame. Stirring constantly for about 2 minutes on  until the mixture gets cooked and 
comes thick in consistency. 
There should not be any kind of moisture in the dough. Switch off the flame  and allow it to cool down slightly. 
When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready. 
Cling wrap the dough and leave it aside for 5 minutes.
In the meantime, heat enough oil in a wok/kadai for frying the puris.
Pinch  small balls from the dough and cover the remaining so that it will not dry up.  
Grease your hands with some oil and between two oil greased  polythene sheets place the small ball of dough.
Roll out into  thick poori by pressing it gently with your fingers. 
Make thick puris.
Now very gently lift the puri from the polythene and place it into the hot oil for frying.   Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.
Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris. 
Samo rice poori for fast is ready.
Enjoy this with  Red Coconut Chuntey or with any of the below given sabzi recipes

My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.
Red Coconut Chutney - Vrat/Vegan/Gluten Free
2 -3 Fresh or Dried Red Chillies - I used Fresh
1 Teaspoon Level Cumin Seeds 
½ Fresh Coconut - chopped
1 Teaspoon Sugar
1 Tablespoon Lemon Juice
Sendav Namak to taste
For the Tadka
1 Teaspoon Oil
A Pinch Of Each Mustard & Cumin Seeds
2 Curry Leaves - optional

In a mixer jar add all the given ingredients,  add little water and grind to a fine paste.  Remove this into a bowl add tadka if necessary. 
Heat oil in a tadka pan, add mustard and cumin seeds, when the crackle add the curry leaves and pour this over the chutney.
Delicious chutney is ready!! 
See Other Recipes For Vrat
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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