Samai-spicy-masala-Bread

#SamaiSpicyMasalaBread - #LittleMilletSpicyMasalaBread :

Scientific name : Panicum miliare

Tamil name       : #Samai or #SamaiArisi

Kannada name  : Same

Malayalam        : Chama

English name    : Little Millet

Hindi name        : Kutki

#Samai - #LittleMillet is gluten free and non acid forming cereal just like any other millet. It is rich in minerals like Iron, Calcium, Magnesium, Zinc and the fiber content is considerably higher than that of Rice and Wheat.

The nutritional composition per 100 gm of #Samai { #LittleMillet ] is as follows
Protein 7.7 g, Fiber 7.6 g, Iron 9.3 mg and Calcium 17.0 mg

The millet has to be soaked for a minimum of two hours before cooking to reap the health benefits fully. And also soaking the millet before cooking helps the body to absorb its nutrients well.

The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.

There are four stages involved in the making of spicy masala bread

1. Soaking and grinding :

#Samai [ #LittleMillet ] has to be soaked for two hours. A small quantity of cooked samai is required to make batter. The soaked samai and cooked samai are ground together using a mixer grinder into a smooth batter. The batter should be thick just like idli maavu consistency and transferred into a vessel. 

2. Fermentation of the batter :

Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. 

3. Preparation of vegetable masala.

4. Combining fermented batter and masala to make dough. Then steam cooking in an idli maker.

Kindly keep in mind the time involved before beginning to make samai spicy masala bread:

Soaking Time          : 2 hours

Fermentation Time  : 6 - 8 hours

Masala preparation  : 15 mins

Steam cooking time  : 10 - 15 mins

Ingredients :
1 cup	Samai [ Little millet ]
3 Tbsp	Cooked Samai [ cooked Little millet ]
1/2 Tsp	Salt
5 Tsp	Sugar [ adjust ]
2 - 3 drops	Curd
1/4 Tsp	Baking soda
For Masala :
1/4 Cup	Cabbage chopped finely
1/4 Cup	Carrot grated
1	Onion chopped nicely
10 - 15	Curry leaves
1 Tsp	Oil
1/2 Tsp	Cumin seeds
To Grind coarsely :
10 - 12	Black pepper
1 - 2	Green chilly
1 Tsp	Cumin seeds
1 Tsp	Fennel seeds [ saunf ]
1/2 Tsp	Coriander seeds
8 - 10	Curry leaf
2 - 3 Tsp	Coriander leaf chopped
10 - 12	Pudina [ Mint ]
2 - 3 pods	Garlic
1/2 inch	ginger
1/4 inch	turmeric tuber

Gingelly oil [ sesame/til oil ]/ghee to apply

Method :

Suppose the plan is to make Samai spicy bread for breakfast,

then the preparation has to begin the previous day evening itself.

In other words, the actual preparation has to be done 8 - 10 hours before

Previous day Evening :

Take 1 cup of samai in a vessel and rinse with water.
Add 2 cups of water and soak for 2 hours.

In the meantime pressure cook 1/4 cup of samai [ Add double the amount of water to the amount of samai taken ] in a cooker, just the same way as the rice is being cooked. 

After two hours combine soaked samai and cooked samai in a mixer grinder jar.

Grind into a smooth batter adding little water.

The batter should be of idli maavu consistency.

Transfer into a big vessel. 

There should be enough space above the surface of the batter 

as the volume would increase due to fermentation.

Add sugar, salt and curd. 

Mix well and close the vessel with a lid. 

Keep the vessel at a warm place in the kitchen to aid the fermentation.

The next day morning :

The batter has raised up and the upper surface seems to be slightly curved like a ball. This is due to fermentation.

Also when the batter is gently stirred with a ladle, lots of air bubbles are visible. This shows that the batter has fermented well.

Masala Preparation :

Coarsely grind all the ingredients given under 'To grind coarsely' using a mixie.

Set aside.

Heat a kadai with a teaspoon of oil.

Crackle cumin seeds once oil starts fuming.

Immediately add onion and saute for half a minute.

Then add chopped cabbage and 2 pinches of salt.

Stir well and close the kadai with a lid to cook cabbage soft.

After the cabbage becomes soft add coarsely ground masala mix and salt.

Stir well till its raw smell goes off.

Finally add grated carrot and mix well.

Transfer into a bowl and let the prepared masala cool down to room temperature.

Steam cooking :

Grease shallow plates/bowls with oil and set aside.

Heat Idli maker with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli maker.

Now combine the fermented batter and masala mix together adding baking powder. Mix well. 

Pour the prepared dough into the oil greased plate till 3/4th of its height.

Tap the plate gently to evenly spread the dough.

Like this keep the plates/bowls ready with prepared dough.

Arrange them over the steamer plate once the water starts boiling in the idli maker.

Close the idli maker and cook for 12 - 15 minutes.

After 12 minutes insert a clean and dry knife from the top through the bread. If the knife comes out clean then the bread is ready.

Take the plate out from the idli maker.

If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.

The time taken to cook the dough depends on the volume of the dough filled in the plate/bowl.

In the same way steam cook rest of the dough in batches.

Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.

Wait for five minutes to cool down considerably.

Loosen the sides using a clean and dry knife.

Then gently remove the bread from the plate and place it on another clean & dry plate.

Cut into pieces.

Tasty N spicy Samai masala bread is ready to relish.

No need of any side dish or chutney.

It can be enjoyed either hot or cold as an evening snack with hot coffee.

It can also be relished for breakfast.

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Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Samai Mudakathan dosai [ Little millet mudakathan dosai ]	Samai Methy Pancake [ Little millet methy pancake ]

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Samai [ Little Millet ] Recipes

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Chutney Recipes

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