Samo Rice Upma Vrat Wale Chawal How To Make Samak Ke Chawal

This dish can be served alone, but today I have combined with NO-ONION NO-GARLIC PALAK PANEER to make it a complete vegetarian meal.

One-pot or one-pan meals are my favorites as they are easy to make and straightforward to clean up 🙂 These recipes are convenient during the festival and holiday season when you have a tight schedule with poojas, entertaining guests, going out shopping, and whatnot. What is your favorite One Pot Meal?

Samvat or Sama, Samak is a little millet used primarily during fasting or vart days like Sankashti, Ekadashi, Navratri, Ganesh Chaturthi, or Karwa Chauth since rice or other cereal grains are not consumed on these days. Thus it is commonly called vrat ke chawal in India. Some other names are shamula, sama, shama, shamul, kudirai valu, little millet, barnyard millet, bonta chamulu, vara, varai, sanwa, samwa, swany, warai, oodalu, mordhan and maraiyo (Did I miss any? do comment below :-)) The samo rice upma shared below is also called millet porridge in English. You can check more information on samak chawal and pulao (pilaf) here. And if you are chakli fan, don’t miss to check out this crispy and crunchy savory dry snack prepared using samak chawal or samo rice.

1 cup of Samo Rice (Samak Chawal or Barnyard Millet) 2 tablespoon Butter or Ghee 1 inch Cinnamon stick (Dalchini) 2 Cloves (laung) 2 Green cardamom pods (Elaichi) 1 teaspoon Cumin seeds 2 tablespoon Cashews 1 Green chile, sliced ¼ cup Sweet corn (frozen) ¼ cup Green peas (frozen) ½ teaspoon Salt or Sendha namak (adjust to taste) 2 tablespoon coriander leaves or cilantro

Wash and soak samak chawal in water for 20 minutes. Heat ghee or butter in a pan. Add cinnamon, cloves, cardamom, cumin seeds, cashews, and saute until cashews become golden in color. Add green chile and saute for few seconds. You can check video here. Add soaked and drained samak chawal along with 2 ½ cups of water, sweet corn, green peas, salt, and mix. Cover the pan with a lid and cook on a medium flame for 12 to 15 minutes or until samo rice is cooked completely, water is absorbed and becomes slightly mushy (check tips) Garnish with coriander leaves and enjoy.

If you have checked my samak chawal pulao recipe, you will see that the amount of water I have added for both the recipe is the same, but the texture is different. One had grains separated, and one has a mushy texture which is what we love. There are two reasons: the brand of millet I used both times was different, and secondly, the width of the pan and the intensity of flame were also different. The exact ratio for vrat ke chawal : water is 1 : 2. Depending on the texture samo rice you like, vary the amount of water. I have added spices that are allowed to consume in my hometown during fasting. If any of the ingredients is not allowed from the list, skip it. I have used Barnyard Millet to make this pilaf recipe. You can also use foxtail millet, little millet, kodo millet, or quinoa. The steps are the same.

The ratio will vary depending on whether you cook millet on stovetop, instant pot, rice cooker, or pressure cooker. Plus, if you want millet grains to be separated once cooked, add a standard ratio that is 1 cup millet : 2 cups of water. For mushy texture, increase water by another ¼ to ½ cup. Also, keep in mind, if you are adding vegetables along with millet, you will have to adjust the water content slightly. It all comes by practice but believe me, it tastes great anyway.

Press the SAUTE button on your Instant Pot. Add butter. Once hot and melted, add cloves, cinnamon, cardamom, cumin seeds, cashews and saute for few seconds till cashews become light in color. Next, add green chile and just saute for few seconds. Add soaked and drained millet with 2 to 2 ¼ cups of water, sweet corn, green peas, salt, and mix. (depending on the texture you like, mushy or millet with grains separated, adjust water) Secure the lid by making sure the steam valve is in a sealed position. Cook on high pressure for 8 to 10 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure. Carefully remove the lid once the steam has escaped. Fluff the millet with a fork. Garnish with some cilantro and enjoy.