Samak Sago Uttapam

Published On March 21, 2018
In Article
By Sandhya Harsh
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Prep Time
7 mins
Cook Time
8 mins
Difficulty Level
Advanced

Ingredients

Samak Rice ( little millet) - 1 cup
Sago/sabudana - 1 cup
Rajgira Aata/Amaranth flour - 1/2 cup
Curd - 1/4 cup
Tomatoes - 2 to 3 ripe, pureed
Sendha Namak/Rock Salt as per taste
Black pepper powder - 1/2 teaspoon
Garam Masala - 1 pinch
Capsicum - 1 cut into thin slices/rings
Oil/Ghee/Butter - 1 to 2 teaspoon

Instructions

Wash and soak sago/sabudana for about an hour. Wash Samak also. Can soak it for some time(optional).
Wash and chop tomatoes. Grind to smooth puree.
Grind soaked sago, samak rice and rajgira aata all together. Add the curd while grinding only to get smooth consistency.
Add the tomato puree to the grind samak-Sago mix batter. Add salt, black pepper and garam masala powder to it and mix well.
Rest this batter for 10 to 15 mins. Don't make the batter too thin or too runny.
Make thin sclices to capsicum into rings/long shredds.
Heat dosa tawa or nonstick tawa. Put some oil and pour batter with a ladle or katori. Spread the batter in a circular manner. Let it be thick.
Spread the finely chopped capsicums onto the batter on top side.
Pour some oil on the top and edges. Cook both sides to golden brown color.
Your hot farhali, tomato flavoured Samak Sago Uttapams are ready!! Serve hot with any farhali chutney that you like.

Servings : 4
Ready in : 20 mins
Special Category : Vrat Special
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.