Samo Rice Dosa Recipe – Gluten-Free & Spicy Green Chutney

Last Updated on 2 months by Neha Deshmukh

Samo Rice Dosa Recipe – Gluten-Free & Spicy Green Chutney

Hey everyone! I’m so excited to share this recipe with you – it’s become a real favorite in my kitchen, especially when I’m craving something light, crispy, and a little bit spicy. This Samo Rice Dosa is a fantastic gluten-free alternative to traditional rice dosas, and honestly, it’s just as delicious! Plus, the spicy green chutney is the perfect accompaniment. Let’s get cooking!

Why You’ll Love This Recipe

This Samo Rice Dosa is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to dosa-making. It’s naturally gluten-free, making it a great option for those with dietary restrictions. And the flavour? Oh, the flavour! The slight nuttiness of the samo rice combined with the tang of the fermented batter and the kick from the green chutney is just divine.

Ingredients

Here’s what you’ll need to whip up these delightful dosas:

• 1 cup samo rice (morio/barnyard millet) – about 175g
• 0.5 cup sabudana (sago pearls) – about 85g
• 2 tbsp curd – about 30ml
• 0.5 tsp salt – about 3g
• 0.5 cup coconut – about 50g
• 1 green chilli
• 1 inch ginger
• 0.5 cup coriander leaves – about 30g
• 1 tbsp lemon juice – about 15ml

For the Spicy Green Chutney:

• 0.5 cup coconut – about 50g
• 1 green chilli
• 1 inch ginger
• 0.5 cup coriander leaves – about 30g
• 1 tbsp lemon juice – about 15ml
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Samo Rice (Morio/Barnyard Millet) – A Nutritional Powerhouse

Samo rice is a fantastic grain – it’s gluten-free, low in calories, and packed with fibre. You can usually find it at Indian grocery stores or online. Make sure you rinse it well before soaking!

Sabudana (Sago Pearls) – Texture and Binding

Sabudana adds a lovely texture to the dosa and helps bind everything together. There are different sizes of sabudana available; smaller pearls tend to give a smoother texture.

Regional Variations in Dosa Fermentation

Dosa fermentation is a bit of an art, and it varies across South India! Some families add a pinch of fenugreek seeds to boost fermentation, while others prefer a longer fermentation time for a tangier flavour. Feel free to experiment and find what works best for you.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the dosas!

1. First, let’s prepare the chutney. Simply blend the coconut, green chilli, ginger, coriander, lemon juice, salt, and a little water into a smooth paste. Set aside – you’ll thank yourself later!
2. Now, for the dosa batter. Start by soaking the samo rice and sabudana in water for at least 5 hours, or even overnight. This is crucial for a smooth batter.
3. Once soaked, drain the rice and sabudana really well. Then, grind them together into a smooth batter. I like to use a wet grinder if I have the time, but a good blender works perfectly too.
4. Add the curd and salt to the batter and mix well. Cover the bowl and let it ferment for about 4 hours. The warmer the climate, the faster it will ferment!
5. Heat a non-stick pan or tawa over medium heat. Pour a ladleful of batter onto the pan and gently spread it into a thin circle.
6. Cook for a few minutes until the dosa turns golden brown and crispy. Flip and cook for another minute.
7. Serve hot with that amazing spicy green chutney!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Samo Rice Dosa:

Achieving the Perfect Dosa Crispness

A hot pan and a little oil are your best friends here! Make sure the pan is well-heated before pouring the batter. A light drizzle of oil around the edges helps create that lovely crispness.

Fermentation Time – Adjusting for Climate

Fermentation time really depends on the weather. In warmer climates, it might only take 3-4 hours. In cooler climates, it could take up to 8 hours or even overnight. You’ll know it’s ready when the batter has slightly increased in volume and has a slightly sour smell.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Samo Rice Dosa: Simply substitute the curd with plant-based yogurt. Coconut yogurt works beautifully! My friend, Priya, swears by this.
• Spice Level Adjustment – Mild to Hot: Adjust the number of green chillies in the chutney to control the spice level.
• Navratri/Fasting Adaptation: This recipe is naturally suitable for Navratri fasting as it doesn’t include onion or garlic.

Gluten-Free Confirmation & Cross-Contamination Notes

Yes, this recipe is naturally gluten-free! However, if you’re highly sensitive, be sure to use certified gluten-free ingredients and avoid cross-contamination in your kitchen.

Serving Suggestions

These dosas are fantastic on their own with the green chutney, but you can also serve them with sambar, idli podi, or even a simple tomato chutney.

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before making the dosas.

FAQs

Let’s answer some common questions:

What is Samo Rice and is it Gluten-Free?

Samo rice, also known as morio or barnyard millet, is a nutritious grain that’s naturally gluten-free. It’s a great alternative to rice and is easy to digest.

Can I use store-bought green chutney instead of making it fresh?

You can, but honestly, the fresh chutney makes a huge difference! It’s so much more vibrant and flavourful.

How do I adjust the batter consistency for thinner or thicker dosas?

For thinner dosas, add a little water to the batter. For thicker dosas, let the batter rest for a bit longer to allow the sabudana to absorb more liquid.

What if my dosa batter doesn’t ferment properly?

Make sure the batter is kept in a warm place. You can also add a pinch of baking soda to help with fermentation, but it might slightly alter the taste.

Can I make the dosa batter ahead of time and store it?

Yes, you can! Make the batter and let it ferment for the recommended time, then store it in the refrigerator for up to 2 days.

Enjoy! I really hope you love this Samo Rice Dosa as much as my family does. Let me know how it turns out in the comments below!