farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa |
by Tarla Dalal
ફરાળી ઢોસા - ગુજરાતી માં વાંચો (Farali Dosa, Faral Foods Recipe - How To Make Farali Dosa, Faral Foods in Gujarati)
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farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with amazing 17 images.
farali dosa recipe is one of several forgotten gems from South Indian cuisine, which people are vehemently attempting to bring back to the fore now. As the name suggests, farali dosa is popularly consumed during fasting days and is made out of millets.
Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it.
The combination of sama and rajgira flour gives rise to a sumptuous sama rajgira dosa that is sure to please your palate on a fasting day. Sour buttermilk is added to the batter to help in fermenting. The fermentation time is just two hours, so you do not even have to plan for this sama rajgira dosa the previous day itself.
This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy.
Have this sama rajgira dosa hot and fresh with Peanut Curd Chutney or Faraali Idli-Sambhar.
You can also try other faraali recipes like the Maharashtrian favourites – Upvaas Thalipeeth and Faraali Misal, or the popular Gujarati Layered Handva.
Enjoy farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with detailed step by step recipe photos and video below.
For farali dosa- To make farali dosa, clean, wash and soak the sanwa millet in enough water in a deep bowl for atleast 2 hours.
- Drain and blend in a mixer to a smooth mixture using 2 tbsp of water.
- Transfer the mixture into a deep bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover with a lid and keep aside to ferment overnight.
- 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.
- 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.
- Repeat steps 4 and 5 to make 7 more farali dosas.
- Serve the farali dosa immediately with peanut curd chutney.
Farali Dosa Video by Tarla Dalal
Farali Dosa, Faral Foods Recipe - How To Make Farali Dosa, Faral Foods recipe with step by step photos
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Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali dosa recipe | fasting dosa made from sanwa millet & rajgira flour | faraali dosa | then below are some of my go-to recipes that can be consumed during faral :
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To make the farali dosa | sama rajgira dosa | faral dosa | batter, clean and wash the sanwa millet. Soak it in enough water for at least 2 hours. It will look like this after soaking.
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After 2 hours, drain it with the help of a fine sieve.
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Transfer this to a mixer jar and blend to a smooth mixture using 2 tbsp of water. If you add less water, then the texture would be grainy and if you add too much water the farali dosa batter would be runny so, be careful while adding water.
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Now, add the rajgira flour. Alternatively, you can even make use of sabudana flour or singhare ka atta.
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Add buttermilk. We have used sour buttermilk to enhance the flavour of faraali dosa.
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Spice it up with ginger-green chilli paste. If you do not consume ginger during fasts then simply add green chilli paste.
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Add rock salt as we are making these dosa for fasting.
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Mix well to form a lump-free, smooth batter.
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Cover with a lid and keep aside to ferment overnight.
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When you open the lid in the morning, you will notice a layer of bubbles on top and also a prominent sour smell indicating the batter is well fermented. It won’t rise up or increase in volume like our regular idli/dosa batter.
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To prepare upwas dosa| farali dosa | sama rajgira dosa | faral dosa | heat a non-stick tava (griddle) till nice and hot, lower the flame and pour a ladleful of the batter on the tava (griddle).
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Spread it in a circular motion to make a 125 mm. (5") diameter thin dosa. Do not make a very thick dosa otherwise it will become rubbery.
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Smear a little oil over the dosa and along the edges for it to cook. To make a wholesome stuffed dosa, you can prepare vrat ki aloo sabji and spread it over the dosa.
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Once the bottom side has become crisp and brown, flip the dosa and cook on the other side.
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Once it has cooked from both sides, just fold it over to make a semi-circle and remove on a plate.
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Repeat steps 1 and 5 to make 7 more farali dosas | fasting dosa made from sanwa millet & rajgira flour | faraali dosa |.
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Serve the farali dosa | sama rajgira dosa | faral dosa | immediately with peanut curd chutney. You can enjoy this samak rice dosa during navratri or shivratri fasting.
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Buckwheat Khichdi, Singhada Sheera, Potato Wafers are some other popular vrat recipes that you may like.
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Accompaniments
Nutrient values (Abbrv) per dosa
| Energy | 70 cal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fiber | 1.8 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
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