By Ujjainee Roy
July 29, 2024
Farali dosa is a popular dish enjoyed during fasting periods, such as Navratri, Ekadashi, or Mahashivratri. Unlike the traditional dosa, which is made with rice and lentils, farali dosa uses ingredients that are permissible during fasting, such as sama rice (also known as barnyard millet or vrat ke chawal), sabudana (tapioca pearls), and other fasting-friendly flours. Here's an easy recipe.
– 1 cup sama rice (barnyard millet) – 1/2 cup sabudana – 1/2 cup singhare ka atta (water chestnut flour) or rajgira flour (amaranth flour) – 1/2 cup yogurt (dahi) (optional, for fermentation) – 1-2 green chilies, finely chopped (optional, for spice) – 1 tsp ginger, grated (optional) – Rock salt (sendha namak), to taste – Water, as needed
Rinse the sama rice and sabudana separately in water until the water runs clear. Soak them in water for at least 4-6 hours or overnight. Drain the soaked sama rice and sabudana. In a blender, grind them together with the yogurt (if using) and a little water to form a smooth, thick batter.
Transfer the batter to a bowl and add the singhare ka atta or rajgira flour. Mix well. Add rock salt, chopped green chilies, and grated ginger to the batter, adjusting the seasoning to taste. If you prefer a fermented dosa, let the batter sit in a warm place for 4-6 hours.
Heat a little ghee or oil in a pan. Add cumin seeds, curry leaves, and chopped green chilies. Sauté for a few minutes. Add boiled and mashed potatoes, season with rock salt, and mix well. Garnish with chopped coriander leaves and set aside.
Heat a non-stick tawa (griddle) or dosa pan on medium heat. Grease it lightly with ghee or oil. Pour a ladleful of dosa batter onto the hot pan. Spread it in a circular motion to form a thin dosa. Drizzle a little ghee or oil around the edges and on top of the dosa.