Sama Ke Chawal Ka Uttapam

Sago barnyarn millet and potato pancakes -food for fasting

Sama /samu /varai  or Barnyan millet is a seed ,which is very easily available in Indian stores.It is quite small in size and round in shape,almost similar to thick semolina.It is a complex  carbs and rich in fibre so can be easily used on daily basis.It absorb a good quantity of water so is quite filling.
In North India it is mainly used during fasting as grains ,lentils and rice are not consumed during fasting,fox tail millet,sago,water chestnut flour  are few commonly used seeds or millets which are used during fasting.there are many recipes to make with samu.
I have already posted-

• Sama ki khichdi
• Sama aloo ki tikki
• Sama ki idli

Prep time-10 min
Cooking time- 15 min
Difficulty level-easy
Spice level- medium
Cuisine-North Indian
Type-snack,vrat ka khana
Serve-3

Sama uttapam

Ingredients

• 1 cup - Samu /samak /tandul /varai
• 1/2 cup - Sago pearls /Sabudana
• 1 medium - Potato,boiled
• 1.5 tbsp - Yogurt/dahi
• To taste - Salt/namak
• 3/4 tsp - Pepper powder /kali mirch
• 2 tsp - Green chili,chopped
• 3 tbsp - Fresh coriander,chopped
• 1 tsp - Cumin seeds

Cooking Directions

1. Wash and soak samo and sabudana in enough water in separate container for about 6 hours.
2. Grind them into fine paste with little water(don't add too much water )
3. In a bowl add yogurt,salt and the ground paste and make a batter of pouring consistency.
4. Add finely grated or mashed boiled potato and mix.
5. Grease a non stick griddle and pour a ladle full of batter.
6. Spread to make a medium thick pancake.
7. Sprinkle pepper powder,cumin seeds,green chilies and fresh coriander.
8. Drizzle some ghee or oil on the pancake.
9. When get cooked then flip the side and let it cook from other side.
10. When become golden then remove from the pan.
11. Serve hot with green chutney and aam papad chutney

NOTE-

You can also add some grated or chopped vegetables on the uttappam at step 8

Roasted Phool Makhana Namkeen

Crisp and low fat lotus seed snack

Makhana or phool makhana is a seed from lotus plant so commonly used during fasting days.This is very easily available in all Indian stores and is very light in weight.
There are so many recipes made with phool makhana.it is also used to make curries and the roasted makhana powder is used to thicken curries.I have posted -Makhana ki kheer and makhana paag and both are fasting recipes.
It is also good for health as it is light on stomach and have many medicinal properties. It is rich in calcium, it regulates high blood pressure,good for arthritis, detoxify body, cure insomnia and very good to have as a post natal food .
This namkeen makhana is very filling and a low fat snack.Though it is very easy to make but it takes some time to become crisp so you have to roast it on low heat else it will become crisp from outside but the inner portion remain raw and chewy.

Cooking time-15 min
Difficulty level-easy
spice level -mild
Cuisine-North Indian
Type-snack,vrat ka khana
Serve -4

Ingredients

• 50 gm - Makhana/ phool makhana /fox nut/Lotus seeds
• 2.5 tbsp - Ghee or oil
• As required - Rock salt /Sendha namak
• 1/2 tsp - Pepper powder/ Kali mirch
• 1/2 tsp - Mango powder /amchoor

Cooking Directions

1. Heat ghee or oil in a pan.
2. Add lotus seeds and roast on low heat and keep stirring.
3. Roast for about 10-12 minutes till they become crisp.
4. Press a roasted seed to check, if it is roasted well then it will break into pieces,and if it still feel soft and chewy then roast for some more times.
5. When roasted then add the spices and 1 tsp of ghee and mix well.
6. Let it cool down completely.
7. Store in air tight jar.

Serving suggestions-serve as a snack with tea,coffee or any beverage