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Farali dosa recipe | farali potato bhaji recipe |Farali tomato chutney recipe | vrat recipe

Author Nehas Cook Book
No ratings yet
Course Farali Recipe, Vrat
Cuisine Indian
Servings 4 servings

Ingredients
 

Farali dosa

  • 1 cup samak rice - samo
  • ½ cup sabudana
  • ½ cup thick curd
  • Rock salt as per taste
  • 2 tsp oil for cooking dosa

Farali bhaji

  • 2 medium sized boiled potatoes
  • 2 tbsp oil
  • ½ tsp jeera
  • 1 tbsp chopped green chilli
  • 1 tsp ginger paste
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • ¼ cup roasted peanuts
  • ½ tsp lemon juice
  • Coriander leaves for granishing

Farali tomato chutney

  • 2 tbsp oil
  • 2 tbsp peanuts
  • ¼ cup coconut slices
  • ½ inch ginger
  • 1 dry red chilli
  • 5-6 chopped dates
  • Salt to taste
  • 1 tsp jeera
  • 1 tsp lemon juice
  • ¼ cup water

Instructions

Farali dosa

  • In a mixing bowl take 1 cup samak rice and ½ cup sabudana in a bowl
  • Wash and clean it for 2-3 times
  • Soak for 4 hours.
  • After 4 hrs drain the water and blending a mixer using ¼ cup curd. Do not add water at the time of grinding.
  • Transfer the mixer in a bowl and add salt.
  • Rest for 1 hrs. if you don’t have time then add a pinch of baking soda and make dosa.
  • Heat a nonstick griddle and pour a ladleful batter on a pan. Spread it in a circular motion to make dosa.
  • Smear some little on the sides
  • Cook dosa until its colour changes to brown.
  • Fold this dosa and serve with vrat ki bhaji and chutney.

Farali bhaji

  • In a pan heat 2 tbsp oil and add ½ tsp jeera.
  • Once jeera crackels add 5-6 curry leaves, 1 tsp green chilli and 1 tsp ginger paste. Saute it for 2 minutes.
  • Add boiled potatoes in a pan.
  • Then add all masala black pepper powder, salt, sugar and grounded and roasted peanuts.
  • Mix well
  • Lastly add lemon juice and ganirsh with coriander leaves and serve hot.

Farali tomato chutney

  • In a pan,hot oil and add peanuts and ¼ cup dry coconut. Saute it.
  • Then add ½ inch ginger, 1 dry red chilli, 5-6 dates and 2 cup chopped tomatoes. Mix well.
  • Then add salt and jeera in it.
  • Cover and Cook till tomato become soft and mashy.
  • Switch off gas and let it cool.
  • Take it into mixer jar and Add ¼ cup water.
  • Grind into smooth paste.
  • Farali tomato chutney is ready to serve.

Notes

  • You can make dosa rajgira flour of singhade ka aata instead of sabudana.
  • You can also stuffed vrat ki aloo sabji to make this dosa as stuffed dosa.
  • Dosa batter also used for making farali idli and dhokla.
  • Dosa taste great when served hot with bhaji and chutney.