Description
- Sama flour, sama atta also known as barnyard millet flour, is made from the seeds of barnyard millets. The seeds are harvested when they turn hard and red, then dried, and ground into flour.
- Sama flour, sama atta can be used to make many dishes, including paratha, roti, puri, pancake, thalipeeth, halwa, dosa, and laddu.
- Sama is also known as sanwa millet, and is a tiny, white grain that's larger than semolina but smaller than sago. It's often called "sanwa rice" because it's similar to broken rice after cooking, but it's a bit sticky and the grains aren't as separate as cooked rice.
- It is a wildly growing grain which is actually a seed not grain, a pseudo grain. Complex carbohydrates and some protein makes it an ideal food for fasting days in North India where all grains and pulses are restricted during fasting.
Sama atta, also known as sama flour, is a gluten-free flour made from the seeds of barnyard millet, an annual paddy grown in Japan and Southeast Asia. It's also known as morio flour, bhagar flour, and pearl millet flour. Sama rice flour is a popular Indian fasting grain, especially eaten during Navratri. It's used to make a variety of dishes, including: Paratha, Roti, Poori, Halwa, Dosa, Dhokla, Pancakes, Thalipeeth, and Laddu. Sama atta is also known as sama flour, jungle rice flour, morio flour, and bhagar flour. It's made from the seeds of barnyard millets, which are also known as vari tandul, sam, sanwa, samwa, and swang. The millet is high in proteins and fiber, and is often eaten during festivals and fasting days like Navratri, Maha Shivratri, and Janmashtami. Sama atta is used to make paratha, kheer, khichdi, idli, dhokla, and pancakes.