Little Millet (Sama, Samai) Recipes
Sama and Whole Wheat Bread
Overnight starter:
Whole Wheat flour – 1 3/4 cup
Yeast (active dry) – 1/3 tsp. Use twice as much if you are using fresh yeast.
Water – 1 cup
Mix all and leave overnight. You don’t have to knead this mixture at all. The gluten strings will develop overnight.

Dough:
Overnight Starter – all
WW flour – 1 cup
Salt – 1 tsp
Honey – 1 1/2 tbsp
Cooked sama – 6 tbsp. Mash it up a bit.
Oil or butter – 2 tbsp (optional)
No more water is needed for the dough. You might need some to just wet your hands while kneading.
The overnight starter should have bubbled and fallen. Mix all ingredients well. Rest the dough for 5 mins, so it relaxes and helps you knead better. Knead for about 300 strokes or till you find the dough stretchy and silky. Rest for a min or two. Knead for another minute. Leave in a bowl for 1-1.5 hr for the first rise. You know this rise is done when you poke a wet finger gently into the dough. If it makes an impression that just stays and does not get filled up. its ready for shaping. If it fills up, then leave it for some more time.
Gently shape the dough and place in tin/basket and leave for 45min – 1 hr. In the mean time, heat your oven to 250C.
Slash the top of the dough just before you put it into the oven. Bake
at 250 for 10 minutes. Then reduce heat to 220 and bake till done.1

Let the bread cool before you slice it.

Saama Dosa
Urad Dal – 1 cup
Methi Seeds – 1 tsp
Salt to taste
Soak the saama rice, urad dal and methi seeds for 8-10 hours. Grind to a fine paste and allow it to ferment overnight or however long it takes to ferment.
Add salt and pour out dosas on a hot pan. Serve with your favorite chutney and sambar.

Sama rice

2 cups water
Cook the millet in water just as you would cook rice. Serve with vegetables, dal etc
Same Rotti

Sama Khichdi
1 cup sprouted mung dal
6 cups water
carrots, beans (can add peas also)
1″ ginger chopped small
4-6 cloves
2-3 1″ cinnamon sticks
turmeric
salt
Seasoning: jeera, 1 onion chopped, oil

Sama Sprouted Mung Khichdi
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