Farali dosa with bhaji and chutney is a complete farali meal during vrat or upvas days. Crispy dosa made with samak rice, sabudana, and curd. Farali bhaji is also a regular potato bhaji spiced with masala and farali peanut chutney is tasty and extremely easy to prepare with all available ingredients in your kitchen. In this recipe, I explained how to make perfect dosa batter and the dosa spreading technique to make perfect farali dosa on the first attempt. Do try this!
The key to making crispy farali dosa at home are
- In dosa batter, the proportion of sabudana should be half that moriyo (sama rice). You can make dosa rajgira flour of singhade ka aata instead of sabudana.
- dosa batter should have medium-thick free flowing consistency so it can easily spread on tawa.
- Dosa batter also used for making farali idli and dhokla.
- Lastly, Lower the gas flame while spreading the dosa and cook the dosa on medium flame till it becomes slightly crisp.
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Farali dosa recipe | farali potato bhaji recipe |Farali peanut chutney recipe | vrat ka dosa
Ingredients
For Farali dosa
- 1 cup samak rice - samo
- ½ cup sabudana
- ½ cup thick curd
- Rock salt as per taste
- ¼ tsp baking soda
- 2 tsp oil for cooking dosa
Farali batata bhaji
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp white sesame seeds
- 2 chopped green chilli
- 3 boiled and chopped potatoes
- 3 tbsp roasted peanut powder
- 2 tbsp grated coconut
- Salt to taste
- ½ tsp black pepper powder
- ½ tsp sugar
- 2 tsp lemon juice
- Coriander leaves
For farali peanut chutney
- ½ cup roasted peanuts
- 2 green chilli
- ½ inch ginger
- Salt to taste
- half lemon juice
- ½ tsp jeera
- 1 tbsp curd
- ½ cup water
Instructions
Making farali dosa
- In a mixing bowl take 1 cup samak rice and ½ cup sabudana a bowl
- Wash and clean it for 2-3 times and Soak for 4 hours.
- After 4 hrs drain the water and blend them into a mixture jar using ½ cup curd and salt. Do not add water at the time of grinding.
- Transfer the mixer to a bowl. Cover and rest the batter for 30 minutes.
- Add a pinch of baking soda and mix well into the dosa batter.
- Now Heat a nonstick griddle and pour a ladleful of batter on a pan. Spread it in a circular motion to make dosa.
- Spread some oil on the sides of the dosa.
- Cook dosa until its color changes to brown.
- Fold this dosa and serve with vrat ki bhaji and chutney.
Making batata bhaji
- Heat oil in a pan, add cumin seeds, sesame seeds, cloves, cinnamon and chopped green chilli. Sauté it.
- Add boiled potatoes and mix well.
- Then add roasted peanut powder, grated coconut, salt, and sugar. Cover and cook it for 2 minutes.
- Switch off the flame and add lemon juice and coriander leaves.
- Mix well and serve hot.
Making Farali peanut chutney
- In a mixture jar, add roasted peanuts, green chili, ginger, salt, lemon juice, jeera, curd, and water. Grind into a smooth paste
- Take it out into the bowl.
- Now heat oil in a pan, and add white sesame seeds and curry leaves. sauté.
- Add tadka on chutney and mix well.
- Serve farali chutney with dosa.
Notes
- You can also stuff vrat ki aloo sabji to make this dosa as stuffed dosa.
- Dosa batter also used for making farali idli and dhokla.
- Dosa tastes great when served hot with bhaji and chutney.
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