Ah, the humble dosa – a beloved South Indian dish that has become popular all over the world! From its crispy edges to the soft and fluffy center, there’s nothing quite like a well-made dosa.
Craving for one but your fasting cravings are keeping you away from it?
Don’t worry as this recipe will satisfy your cravings and not let you drool for too long for a dosa, if you have the following:
Ingredients:
- 1 cup sama ke chawal (barnyard millet) flour
- 1/2 cup rajgira (amaranth) flour
- 1/4 cup singhara (water chestnut) flour
- 1/2 cup yogurt
- 1/2 teaspoon cumin seeds
- Rock salt (sendha namak) to taste
- Water as required
- Oil or ghee (clarified butter) for cooking
Instructions:
- In a mixing bowl, combine sama ke chawal flour, rajgira flour, singhara flour, cumin seeds, and rock salt.
- Add yogurt to the bowl and mix well. Add water as required to make a smooth batter.
- Cover the bowl and keep it aside for 30 minutes.
- Heat a non-stick tawa (griddle) over medium heat.
- Pour a ladleful of batter on the tawa and spread it in a circular motion to make a thin dosa.
- Drizzle oil or ghee around the edges of the dosa and let it cook for 2-3 minutes.
- Flip the dosa and let it cook on the other side for another 2-3 minutes.
- Remove the dosa from the tawa and repeat the process for the remaining batter.
- Serve hot with coconut chutney or any other vrat-friendly dipping sauce.
Farali dosa is not only a delicious and easy-to-make dish but also a great source of nutrients, making it an ideal meal during fasting or Vrat days. Give this gluten-free and nutritious recipe a try, and enjoy its delicious flavors.
