Farali dosa recipe | farali potato bhaji recipe |Farali peanut chutney recipe | vrat ka dosa

Farali dosa

Farali dosa with bhaji and chutney is a complete farali meal during vrat or upvas days. Crispy dosa is made with samak rice, sabudana, and curd. Farali bhaji is also 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 the perfect dosa batter and 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 dosa and cook the dosa on medium flame till it becomes slightly crisp.
Please do visit my other related recipe collection like

Watch video

Farali dosa

Recipe card for farali dosa, farali potato bhaji & farali chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast, Farali
Cuisine Indian
Servings 4 servings


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


Making farali dosa

  • In a mixing bowl take 1 cup samak rice and ½ cup sabudana in a bowl
  • Wash and clean it 2-3 times and Soak for 4 hours.
  • After 4 hrs drain the water and blending them into mixture jar using ½ cup curd and salt. Do not add water at the time of grinding.
  • Transfer the mixer in a bowl. Cover and rest batter for 30 minutes.
  • Add a pinch of baking soda and mix well into dosa batter.
  • Now Heat a nonstick griddle and pour a ladleful batter on a pan. Spread it in a circular motion to make dosa.
  • Spread some oil on the sides of 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 chilli, ginger, salt, lemon juice, jeera, curd and water. Grind into smooth paste
  • Take it out into bowl.
  • Now heat oil in a pan, add white sesame seeds and curry leaves. sauté.
  • Add tadka on chutney and mix well.
  • Serve farali chutney with dosa.


  • You can also stuff vrat ki aloo sabji to make this dosa is stuffed dosa.
  • Dosa batter also used for making farali idli and dhokla.
  • Dosa tastes great when served hot with bhaji and chutney.


Recipe Rating

Please enter your comment!
Please enter your name here