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

Method

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

Ingredients

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

Method

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

Vegan & Gluten Free Barnyard Millet Pulao/Kuthiraivali Vegetable Pulao
Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free
Sabudana Vada 
Sabudanyache Thalipeeth 
A Side Dish With Baby Potatoes- No Onion No Garlic
Rajgira Roti
Dahiwale Aloo ki Sabzi Kacche Kele Ke Kebab / Raw Banana Cutlets
Aloo Tamatar Jhol - No Onion No Garlic
Sitaphal Basundi/Custard Apple Basundi
Roasted Coconut Chutney

Labels: Gluten Free, Vegan, Vrat, Puris, Kuthiraivali, Breakfast, Main course, Deep Fried, Breads, Chutney

Dhuska - Deep Fried Pancake/Puri

Dhuska is a traditional cuisine very popular in North India, a specialty of Jharkhand and Bihar. No festival is complete without it. 

Dhuska, is a kind of deep fried pancake/puri. This recipe is good for breakfast or as a snack, we had this for our lunch with Ghugni ( Dried White Vatana/ White Peas Curry) with is a classic combo for this.

1 Cup = 200 Ml
Serves 4 - 5
Ingredients
1 Cup Rice - I have used normal cooking rice
½ Cup Chana Dal
¼ Cup Urad Dal.chana
2 Green Chillies
¾ Inch Ginger
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric Powder
¾ Teaspoon Himalayan Salt or to taste
¾ Cup Water - for grinding/making the batter
Method

Wash and soak each chana dal, 

urad dal and 

rice separately. Soak them in water for 2 -4 hours ( I soaked them for 2 hours).
After soaking for 2 hours drain all the water from it.
Grind each of them separately in a small grinder jar.

Grind the urad dal first with 

add just a tablespoon of water to a fine paste. Remove this into a bowl.

Grind the chana dal along with green chillies and ginger 

 to a fine paste, ( again by adding a tablespoon of water). Remove this too into the same bowl, along the urad dal paste.

Grind the rice in two batches

to a fine paste. 

Pour this into the ground dal bowl ( total quantity of water used to grind and make the batter is ¾ cup). 

Now add cumin seeds, asafoetida, turmeric powder, salt, chopped green coriander.

Mix all the ingredients well. Whisk the batter well, add the remaining water to make a slightly thick batter, Keep aside.

Heat oil in a medium deep frying pan . Do not add too much of oil just enough to cover the dhuska on medium high flame. Add the batter using a round spoon into the hot oil. 

When it puff up, flip and fry it on both side till golden. brown, ( see notes). Drain them out once they are fried and fry rest of the dhuska's.

Dhuska's are ready!! 

Enjoy!!

Serve it with Ghugni ( Dried White Vatana/ White Peas Curry) or any chutney. 

Enjoy, very simple & delicious!!
My Notes
Dhuska batter is never fermented. 

Since you fry them in little oil these take long time to finish frying all the dhuska's , so what I did, is that, 

in a broad frying pan, heat little oil and when they were fried on one side, 

transferred it to this pan let them fry on medium heat till they were cooked and 

golden brown on both sides, see how puff and beautiful they look.
Labels: Fried, Flatbread, Puris, Vegan, Gluten free, North Indian, Jharkhand, Bihar, Snack, Main course, Breakfast

Tikhat Mitachi Puri / Khari Puri

Tikhat Mitachi Puri / Khari Puri, is a tasty puri, slightly spicy, it stay's good for  3-4 days, so it's good to carry while travelling.  Can have this with pickle or yogurt. It's excellent.

This is part of Akshaya Tritiya Veg Lunch Thali.

Ingredients  
2 Cups Whole Wheat Flour
2 Tablespoons Heaped Besan/Chickpea Flour
2 Tablespoon Heaped Rawa/Semolina
1 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds
1 Teaspoon Ajwain/ Carom Seeds
1½ Teaspoon Red chilly powder
½ Teaspoon Turmeric Powder
2 Tablespoon Hot Oil
Water as required for making the dough
Method

Mix all the dry spices , besan, rawa 

well into the flour, add hot oil and mix well

Add water little at a time to make a firm slightly stiff dough.

Keep this dough covered with a damp cloth aside for 30 minutes.

After 30 minutes the dough will like this a little soft.

Divide the dough into small lemon size ball. 

 Oil the rolling board and take each ball and roll  them into small puris ( do not use dry flour or else the puris will absorb more oil).

Heat oil on medium high flame when the oil is hot, fry the puris depending on the size of the pan add one or two and fry, till they are golden on both sides. 

Remove them on to a kitchen towel, so that the excess oil can be absorbed.

They are ready, so puff and yum...

See the goollo mollo puris.

Enjoy!!

Labels : Flatbread, Puris, Maharastrian Cuisine, Maharashtra, Main course, Travelling Menu, Red Chilly Powder, Besan, Rawa, Whole Wheat Flour