Farali Sama Roti, a traditional vrat-friendly flatbread made from sama flour (little millet flour), is a wonderful addition to any fasting menu. Sama, also known as vrat ke chawal or varai tandul in Marathi, is a highly nutritious grain often consumed during Navratri and other fasting periods in India. It serves as a light yet filling substitute for regular wheat flour, making it perfect for preparing rotis or other fasting dishes. Sama is gluten-free and rich in fiber, minerals, and antioxidants, offering health benefits that make it ideal for both fasting and everyday meals.
Making sama roti is quite simple and requires minimal ingredients, yet the end result is soft, puffed, and delicious. The process involves steaming the flour and kneading it into a smooth dough before rolling it into thin rotis. These rotis, when brushed with ghee and served alongside farali bateta shaak or other fasting-friendly sabzi, create a wholesome and satisfying meal. The nutty flavor of sama flour, paired with the richness of ghee, makes this dish a go-to for those observing fasts or looking for healthier, gluten-free alternatives in their diet.
The versatility of sama flour extends beyond just fasting food, making it a great grain for daily use. Whether you’re observing a fast or just trying to include more healthy grains into your meals, Farali Sama Roti is a delicious way to enjoy the benefits of little millet. These rotis not only cater to fasting rituals but also ensure that your diet is nourishing and delicious.
Ingredients
• 1 ½ cup Sama Flour/Varai Pith/Little Millet Flour
• Sindhav Namak/ Salt
• Ghee For Coating and Applying
• ¼ cup Sama Flour For dusting and Rolling
Method
1. Boil 1 ½ cup water in a saucepan or pot and add salt.
2. Once the water starts boiling, gradually add sama flour, stirring and mixing with a spatula.
3. Turn off the flame, cover the pot with a lid, and keep it aside for 5-10 minutes.
4. Remove the steamed mixture into a mixing bowl and knead it into a smooth dough, adding a little water if needed.
5. Coat the dough with a little ghee or peanut oil, then divide it into small, lime-sized balls. Keep the balls covered under a kitchen towel while rolling.
6. Heat the griddle. Take one dough ball, dust and coat it with dry sama flour, and gently roll it out with a rolling pin to form a thin disk/roti. Dust with more flour if it sticks to the surface or rolling pin.
7. Place the rolled roti on the hot griddle. Brush the top surface with a little water and let the bottom cook for 7-8 seconds or until the top water evaporates. Turn the roti upside down with a spatula.
8. Cook the other side for a few seconds, then turn upside down again, press lightly with the spatula, and let it puff. Once puffed, remove the roti from the griddle, apply ghee, and keep covered until served.
9. Repeat the same process for the remaining dough balls to make more rotis.
10. Farali Sama Roti is ready. Serve with farali bateta shaak and enjoy!
Tips:
• You can add 1 tsp ghee or oil while kneading for softer rotis.
• Ensure the dough is soft, or the edges may break while rolling.
• If the dough mixture is too warm to knead, use a masher or steel tumbler to smooth it out, then knead.
• Keep the dough balls covered with a wet towel to prevent drying out.
• Keep cooked rotis covered in a container until serving.
- 1 ½ cup Sama Flour/Varai Pith/Little Millet Flour
- Sindhav Namak/ Salt
- Ghee For Coating and Applying
- ¼ cup Sama Flour For dusting and Rolling
- Boil 1 ½ cup water in a saucepan or pot and add salt.
- Once the water starts boiling, gradually add sama flour, stirring and mixing with a spatula.
- Turn off the flame, cover the pot with a lid, and keep it aside for 5-10 minutes.
- Remove the steamed mixture into a mixing bowl and knead it into a smooth dough, adding a little water if needed.
- Coat the dough with a little ghee or peanut oil, then divide it into small, lime-sized balls. Keep the balls covered under a kitchen towel while rolling.
- Heat the griddle. Take one dough ball, dust and coat it with dry sama flour, and gently roll it out with a rolling pin to form a thin disk/roti. Dust with more flour if it sticks to the surface or rolling pin.
- Place the rolled roti on the hot griddle. Brush the top surface with a little water and let the bottom cook for 7-8 seconds or until the top water evaporates. Turn the roti upside down with a spatula.
- Cook the other side for a few seconds, then turn upside down again, press lightly with the spatula, and let it puff. Once puffed, remove the roti from the griddle, apply ghee, and keep covered until served.
- Repeat the same process for the remaining dough balls to make more rotis.
- Farali Sama Roti is ready. Serve with farali bateta shaak and enjoy
Ensure the dough is soft, or the edges may break while rolling.
If the dough mixture is too warm to knead, use a masher or steel tumbler to smooth it out, then knead.
Keep the dough balls covered with a wet towel to prevent drying out.
Keep cooked rotis covered in a container until serving.
