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Farali Sama Roti
Binjal Pandya

Farali Sama Roti

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 7 -8
Course: Main
Cuisine: Indian
Ingredients Method Notes

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

Notes

  • 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.