Recipes using Mapillai Samba Rice

1. Karupatti Pal Kulakattai with Mapillai Samba


  • Mappillai samba rice – 1/2cup (100g)
  • Karupatti pal-1/4cup (50g)
  • Water-1/2cup (100ml)
  • Salt- ¼ tsp
  • Cardamom-3nos 
  • Dry ginger powder-1/2 tsp 
  • Ghee- 1tbspn
  • Shredded coconut- 5 tsp 


  1. Wash and soak the red rice for 4 hours.
  2. Grind it nicely; if batter is very watery add rice flour when you are mixing. 
  3. Add salt then make small balls. 
  4. Heat the saucepan. Add water and karupatti pal. 
  5. Boil it then add the rice balls slowly. 
  6. Don’t rush take it slow. 
  7. Keep the flame in medium and cook it for 30 minutes. 
  8. Take one ball and press it if it is hard then it is ready. 
  9. Add cardamom, dry ginger powder. 
  10. Add shredded coconut and off the flame. 
  11. After 30minutes add warm milk. 
  12. Serve when it cools down.

(Source-Traditional rice recipes from Ms. Shoba, Madurai)

2.Mapillai Samba Bun Dosai


  • Mapillai samba rice-1cup (200g)
  • Raw rice-1cup (200g)
  • Aval-1 1/2cup (300g)
  • Shredded coconut-1/2cup (100g)
  • Fenugreek-1/4 tsp


  1. Wash both the rice for three times. 
  2. Soak it overnight. 
  3. Add fenugreek also. 
  4. Wash the aval. 
  5. Grind the rice, aval and coconut. 
  6. Add salt and grind it nicely. 
  7. Mix it well. 
  8. Allow it to ferment for 8 hrs.
  9. Now you can make dosa in dosa tava.

(Source-Traditional rice recipes from Ms. Shoba, Madurai)

3.Mapillai samba aval aapam


  • Mapillai samba rice – 1 cup (200g)
  • Aval – ½ cup (100g)
  • Urad dhal – 1 tbsp
  • Fenugreek – 1 tsp
  • Coconut milk (thick) – ½ cup (100ml)
  • Salt – ¼ tsp

Method of preparation

Mix Mapillai samba rice in coconut milk, add salt and soak it for 2 hours. Grind the soaked rice. Transfer this batter to a big bowl for fermentation with salt. Add coconut milk to the batter. Heat a dosa pan / non – stick tawa. Pour one ladle full of appam batter. The batter should be able to spread by itself. Cover with a lid and cook on a low heat till done / centre soft. No need to add oil.

(SOURCE: Recipe from Aval Vikatan by Revathy Shanmugam)

4. Mappillai samba rice dosa


•          1 cup Mappillai samba rice

•          1 cup idli rice

•          1/2 cup urad dal

•          2 tablespoon channa dal

•          2 tablespoon fenugreek seeds

•          ¼ tsp Salt

•          Oil-2 tablespoon


Wash and soak Mappillai samba rice idli rice, urad dal, channa dal and fenugreek in a bowl for 4 to 5 hours. Grind to smooth batter by adding enough water. Add salt to batter and mix well. Leave it to ferment overnight. Heat tawa, drizzle some oil and spread a laddle of batter in circular motion. Drizzle oil and close it with a lid to cook in medium flame. After the dosa is cooked and turns crispy you can remove from dosa tawa and serve hot.

SOURCE- Recipes using Traditional rice varieties from 2019 rice calender by Sahaja organics

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