Faraali Dosa ( Faraal Foods)

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Here is another famous south indian delicacy to please your palate on a fasting day. Best enjoyed with green chutney or peanut and curd chutney.

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Preparation Time:    Cooking Time:     Makes 8 dosas
Show me for dosas


1/2 cup sanwa millet (sama)
1/2 cup rajgira flour
1/2 cup sour buttermilk
1 tbsp ginger-green chilli paste
rock salt (sendha namak) to taste
oil for cooking

For Serving
green chutney

  1. Clean, wash and soak the sanwa millet in enough water for atleast 2 hours.
  2. Drain and blend in a mixer to a fine paste using 2 tbsp of water.
  3. Transfer the mixture to a bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover and keep aside to ferment overnight.
  4. Divide the batter into 8 equal portions and keep aside.
  5. Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 125 mm. (5") diameter thin dosa.
  6. Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle.
  7. Repeat with the remaining batter to make 7 more dosas.
  8. Serve hot with green chutney or peanut curd chutney.

RECIPE SOURCE : Faraal RecipesBuy this cookbook
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 on 29 Jul 12 12:17 PM

A great new twist given to the Faraali food....Now fasting mad eeasy even for the kids...as in my house there are few events on which everyone in the house has to have farrali food. No hastles for the kids as they enjoyed it a loooooot. Thanks Tarla Aunty