Farali Dosa | Amaranth Flour Crepes
This recipe was adapted from Tarla Dalal and various other websites. As we usually don't use Fasting flours, I ended up making this many times to get the right proportion of flours ,before posting it here. For a Gluten free (and, sometimes Vegan) diet which we try to follow mostly at home, this Dosa is very handy and is filling too. Faraali in Hindi means food eaten on days of fasting (esp during Navratri or Karva Chauth etc) when only certain ingredients are eaten due to religious beliefs. Other FArali Recipes you might like is this Quick and delicious Samo Khichdi
Served here with Peanut-Coriander Chutney it was liked by the kids too without actually revealing to them that it contained flours that they would turn up their nose at 🙂 For a complete Faraali dish, you can serve it with Curd too.
All in all, an experiment that went well (and many times at that).
So far in the #26daysofDosa series of presenting 26 Dosas alphabetically, we have seen:
- A - Azhagar Kovil Dosa (Vegan &GF)
- B - Black Rice Adai (Kāvuni Arisi Dosa)- (Vegan &GF)
- C - Cucumber Dosa - (Vegan &GF)
- D - Drumstick Leaves Adai (Vegan &GF)
- E - Erra Karam Dosa (Vegan & GF)
Tips to get the best Farali Dosa
- Sieve the flours with salt to get an even texture.
- Rest the batter for maximum 30 mins, not more.
- Make the dosa on a well oiled tava (skillet) on medium-high flame
- Patience is the key to this dosa, do not hurry the process
- Quantity of water depends on the quality of the flours. I used about 1 ¾ cup plus few tablespoon of water for the 6-7 dosas.
Prep time - 15 mins , Cook time - 20 mins ; Makes -8 dosas
1 cup = 200 ml
Ingredients:
- 1 cup Amaranth flour (Rajgira Flour)
- ¼ cup Tapioca Flour (Sabudana Atta)
- ¼ cup Water Chestnut Flour (Singhada ka atta)
- 1 teaspoon Fasting Salt (Vrat ka namak)
- 1 cup Buttermilk
- ½ teaspoon Ginger-chilly paste
- Oil - to fry the dosa (as required)
More Dosa Varieties on the blog:
- Onion Podi Dosa
- Mini Foxtail Millet Uttapams
- Foxtail Millet Dosa
- Ragi Rava Dosa (Fingermillet - Semolina crepes)
- Set Dosa (Spongy. airy Dosa)
- Instant Wholwheat Dosa
- Ulundu Dosa (Ulundhu Dosa) | Urad Dal Dosa | Split black gram crepes
- Sprouts Adai | Sprouts and lentil crepes
- Brown Rice Dosa | Brown rice & lentil crepes
- Masala Dosa with Spicy Tomato chutney
- Healthy Oats Dosa / Savoury Oats Crepes
- Adai Dosa (Lentil Savoury Pancakes)
- Tomato Onion Utappam
- Set Dosa
- Pesarattu
- Cornmeal Dosa
- Poha Dosa
- Instant Bread Dosa
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Method:
- Sieve the flours with salt, add the ginger- chilly paste, buttermilk, whisk to a smooth flowing batter.
- Keep aside for ½ hour. Heat the tava, and make medium sized dosas drizzling oil around the sides.
- Keep it crisp as possible.
- Serve immediately with any chutney or sambhar (or Farali Chutney (Coriander-peanuts-green chillies) if required).
Farali Dosa | Rajgira Dosa | Amaranth Flour Crepes
Equipment
- Bowl Whisk Tava
Ingredients
- 1 cup Amaranth flour Rajgira Flour
- ¼ cup Tapioca Flour Sabudana Atta
- ¼ cup Water Chestnut Flour Singhada ka atta
- 1 teaspoon Fasting Salt Vrat ka namak
- 1 cup Buttermilk
- ½ teaspoon Ginger-chilly paste
- 1 teaspoon Oil per dosa/as required
Instructions
- Sieve the flours with salt, add the ginger- chilly paste, buttermilk, whisk to a smooth flowing batter.
- Keep aside for ½ hour. Heat the tava, and make medium sized dosas drizzling oil around the sides.
- Keep it crisp as possible.
- Serve immediately with any chutney or sambhar (or Farali Chutney (Coriander-peanuts-green chillies) if required).
Notes
- Sieve the flours with salt to get an even texture.
- Rest the batter for max 30 mins, not more.
- Make the dosa on a well oiled tava (skillet) on medium-high flame
- Patience is the key to this dosa, do not hurry the process
- Quantity of water depends on the quality of the flours. I used about 1 ¾ cup plus few tablespoon of water for the 6-7 dosas.
Sowmya :) says
Same pinch! These dosas look so soft and inviting! Awaiting more such dosas from you to drool over!
Shobha Keshwani says
Very nice dosa for fasting days. I would prefer this any day to sweet and fried dishes that we usually make during the fasting period.
Kalyani says
yes, actually its perfect for any day too esp with the GF flours..
Seema Sriram says
Such an easy loevly use of rajgira , that too the SOuth Indian way. Glad to come across this recipe.
Kalyani says
awww. thanks Seema. Glad you liked this recipe !
Archana says
Wow! these dosas with rajgira flour look delicious. Patience hee hee try telling that to hubby at breakfast time! Will make them for dinner that way I can take my time. Thanks Kalyani.
Kalyani says
lol ! I agree that for a hurried breakfast it may not seem feasible, but trust me thats the only way these turn out crispy golden.
Jayashree T.Rao says
The farali dosas look so crisp and tasty. I have never made these but need to try them sometime.
Kalyani says
thank you Jayashree. Do try sometime 🙂
Priya Srinivasan says
Wow farali dosa looks tempting kalyani! Gorgeous golden color on the dosas. I too prefer adding little buttermilk to my mixed flour dosas. Perfect with podi and chutney!
Kalyani says
thank you, Priya! yes buttermilk makes it perfect for instant dosas na
Mayuri Patel says
Wondering why I haven't tried this easy to make Farali Dosa. I have come across this recipe so many times on Tarla Dalal website. Your preparation looks so tempting that I've already placed an order with my grocery provider for the flours.
Kalyani says
thanks so much Mayuri 🙂 glad you liked it.
Sujata Roy says
Farali dosa with rajgira flour and tapioca flour sounds healthy filling and delicious. Not only for fasting days but its a perfect dish for breakfast. Loved the golden brown colour.
Kalyani says
yes absolutely Sujata. It's a great snack / breakfast option for those non fasting days
Meghana Joshi says
Looks so delicious. One question though, can this be made with just the Rajagra flour? Or the mix is a must? Thanks for this recipe.
Kalyani says
hi Meghna: Thanks for dropping by. Rajgira can be used, but it needs some binding, therefore the tapioca flour. alternatively I think you can mash potatoes to provide the starchy bind that rajgira needs. Let me know how it worked for you..