Breakfast, Dosa

Farali Dosa~Rajgira Dosa | Amaranth Flour Dosa

Farali Dosa | Amaranth Flour Crepes

This recipe was adapted from Tarla Dalal and various other websites. As we usually don’t use Fasting flours, I ended up making this many times to get the right proportion of flours ,before posting it here. For a Gluten free (and, sometimes Vegan) diet which we try to follow mostly at home, this Dosa is very handy and is filling too.  Faraali in Hindi means food eaten on days of fasting (esp during Navratri or Karva Chauth etc) when only certain ingredients are eaten due to religious beliefs. 

Served here with Peanut-Coriander Chutney it was liked by the kids too without actually revealing to them that it contained flours that they would turn up their nose at 🙂 For a complete Faraali dish, you can serve it with Curd too.

All in all, an experiment that went well (and many times at that). 

So far in the #26daysofDosa series of presenting 26 Dosas alphabetically, we have seen:

Tips to get the best Farali Dosa

  1. Sieve the flours with salt to get an even texture.
  2. Rest the batter for maximum 30 mins, not more.
  3. Make the dosa on a well oiled tava (skillet) on medium-high flame
  4. Patience is the key to this dosa, do not hurry the process
  5. Quantity of water depends on the quality of the flours. I used about 1 3/4 cup plus few TBSP of water for the 6-7 dosas.  

Prep time – 15 mins , Cook time – 20 mins ; Makes -8 dosas

1 cup = 200 ml

Farali DosaPin

Ingredients:

  • 1 cup Amaranth flour (Rajgira Flour)
  • 1/4 cup Tapioca Flour (Sabudana Atta)
  • 1/4 cup Water Chestnut Flour (Singhada ka atta)
  • 1 tsp Fasting Salt (Vrat ka namak)
  • 1 cup Buttermilk
  • 1/2 tsp Ginger-chilly paste
  • Oil – to fry the dosa (as required)

More Dosa Varieties on the blog:

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Farali DosaPin

Method:

  1. Sieve the flours with salt, add the ginger- chilly paste, buttermilk, whisk to a smooth flowing batter. 
  2. Keep aside for 1/2 hour. Heat the tava, and make medium sized dosas drizzling oil around the sides. 
  3. Keep it crisp as possible. 
  4. Serve immediately with any chutney or sambhar (or Farali Chutney (Coriander-peanuts-green chillies) if required). 
Farali DosaPin

Farali Dosa | Rajgira Dosa | Amaranth Flour Crepes

Kalyani
An Instant Gluten Free Indian Crepe (Dosa) made with mixed flours. Served as breakfast / snack especially for Indian Fasting Days with peanut Chutney.
5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Breakfast
Cuisine Indian, North Indian
Servings 8 servings

Equipment

  • Bowl Whisk Tava

Ingredients
  

  • 1 cup Amaranth flour Rajgira Flour
  • 1/4 cup Tapioca Flour Sabudana Atta
  • 1/4 cup Water Chestnut Flour Singhada ka atta
  • 1 tsp Fasting Salt Vrat ka namak
  • 1 cup Buttermilk
  • 1/2 tsp Ginger-chilly paste
  • 1 tsp Oil per dosa/as required

Instructions
 

  • Sieve the flours with salt, add the ginger- chilly paste, buttermilk, whisk to a smooth flowing batter.
  • Keep aside for 1/2 hour. Heat the tava, and make medium sized dosas drizzling oil around the sides.
  • Keep it crisp as possible.
  • Serve immediately with any chutney or sambhar (or Farali Chutney (Coriander-peanuts-green chillies) if required).

Notes

Tips to get the best Farali Dosa:
  1. Sieve the flours with salt to get an even texture.
  2. Rest the batter for max 30 mins, not more. 
  3. Make the dosa on a well oiled tava (skillet) on medium-high flame
  4. Patience is the key to this dosa, do not hurry the process
  5. Quantity of water depends on the quality of the flours. I used about 1 3/4 cup plus few TBSP of water for the 6-7 dosas.  
Keyword Breakfast, Dosa, Fasting Recipes, Gluten Free, Rajgira
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17 Comments

  1. Same pinch! These dosas look so soft and inviting! Awaiting more such dosas from you to drool over!

  2. Shobha Keshwani

    5 stars
    Very nice dosa for fasting days. I would prefer this any day to sweet and fried dishes that we usually make during the fasting period.

  3. Seema Sriram

    5 stars
    Such an easy loevly use of rajgira , that too the SOuth Indian way. Glad to come across this recipe.

  4. 5 stars
    Wow! these dosas with rajgira flour look delicious. Patience hee hee try telling that to hubby at breakfast time! Will make them for dinner that way I can take my time. Thanks Kalyani.

  5. Jayashree T.Rao

    5 stars
    The farali dosas look so crisp and tasty. I have never made these but need to try them sometime.

  6. Priya Srinivasan

    5 stars
    Wow farali dosa looks tempting kalyani! Gorgeous golden color on the dosas. I too prefer adding little buttermilk to my mixed flour dosas. Perfect with podi and chutney!

  7. Mayuri Patel

    5 stars
    Wondering why I haven’t tried this easy to make Farali Dosa. I have come across this recipe so many times on Tarla Dalal website. Your preparation looks so tempting that I’ve already placed an order with my grocery provider for the flours.

  8. 5 stars
    Farali dosa with rajgira flour and tapioca flour sounds healthy filling and delicious. Not only for fasting days but its a perfect dish for breakfast. Loved the golden brown colour.

  9. Meghana Joshi

    Looks so delicious. One question though, can this be made with just the Rajagra flour? Or the mix is a must? Thanks for this recipe.

    • hi Meghna: Thanks for dropping by. Rajgira can be used, but it needs some binding, therefore the tapioca flour. alternatively I think you can mash potatoes to provide the starchy bind that rajgira needs. Let me know how it worked for you..

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