Ekadashi Fasting Food - Sanwa Ke Attey Ka Aloo Paratha (Sama Flour Flatbread)

How to prepare Sanwa millet ke attey ki roti | Sindhi Gyarshi Saavari Jo Dodo | Barnyard Millet Flour Roti | Moraiyo ki Roti | Samvat rice flour paratha | Sama Flour flatbread (faraali Recipe).

Echinochloa frumentacea (Indian barnyard millet, sanwa millet, sama millet, samo seeds or billion dollar grass) is a species of Echinochloa. 

These seeds are from grass Echinochloa Colonum. These seeds are popularly known as "Samvat ke chawl or Vrat ke chawal. Other common names to identify these seeds include Jhangora in the Garhwal Hills. In Gujarati it is called Samo seeds, Moraiyo સor Moriyo. In Marathi it is called Bhagar or Varai, Vari tandul, Vari cha Tandul (वरी चा तांदुळ), in Sindhi it is called as Saavari, in English Barnyard millet, Swank in Punjabi, Shyama in Bengali, Khira in Oriya, Oodhalu in Kannada, Kuthirai Vaali in Tamil, Kavadapullu in Malayalam, udhalu in Telugu, in Hindi it is called "Mordhan" (मोरधन) or "Sava ka chawal" (सवा का चावल).

Barnyard millet (Sanwa millet) is tiny, white, round grains belonging to the millet family. It is the germ of a grass which commonly grows between the paddy fields as it requires damp or waterlogged soil. It is a weed of sorts. Sanwa millet is one of the food eaten during the fasting days in India. The golden rule to follow on Ekadashi is to avoid pulses and grains, i.e. rice, dals and other grains are not allowed on the Ekadashi day as even if a slight piece of grain is ingested, even accidentally, will result in breaking Ekadashi fast, but Samvat ke chawal is only exceptional rice which is allowed in Ekadashi food as Sanwa rice is just a 'seed' and not a grain.

Recipe details

Preparation time 5-7 minutes

Cook time : 15 - 20 minutes

Serves 2 

Ingredients Required

• 150g of Sanwa millet Flour
• 2 medium size potatoes boiled and mashed
• Salt to taste
• Cooking oil

Method

◾ Boil, peel and mash potatoes. 

◾ Put the Sanwa flour in a large kneading bowl. Add the mashed potato and salt to taste. Knead the dough with sufficient water. Make a stiff dough. Divide the dough into 4 parts. 

◾Choose a plastic sheet or cheese cloth, grease your hands with a little oil. Hold the dough in your hands, give round shape, place it in the cheesecloth, gently pat it in a circular motion to form round shape.

◾Heat non stick tawa, gently remove from cheese cloth and transfer it very carefully onto a non stick hot tawa, roast it on medium flame for 2-3 minutes, once change in color, roast it on the other side for 2-3 minutes, add oil as an when required. Repeat until cooked from both the sides, serve hot with Black Pepper potato curry.

Or Follow another method of 

Roasting sanwa flour flat bread

◾Take the dough in your hands, give round shape, place it on hot non sick tawa, 

◾Pat it with your finger tips orr with the help of Roti press. Gently pat it in a circular motion to form a round shape. Don't forget to grease roti press for smooth circular motion.

◾roast it on the other side for 2-3 minutes, add oil as an when required. Repeat until cooked from both the sides, serve hot with Black Pepper potato curry.

Also refer

Ekadashi-fasting-food-agyaarsi Aloo curry