Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millet are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

Ingredients :
2 cup	Samai arisi [ Little millet ]
1/2 cup	Coconut scraping
1/4 cup	Fenugreek leaves chopped [ venthaya keerai ]
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel.
Add chopped fenugreek leaves, salt and sugar and mix well.

The batter should be watery. No need to ferment the prepared batter.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.

In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney 

or garlic chutney.

Note : Neer dosai can also be prepared without fenugreek leaves.

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For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes