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.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Appetizer, Breakfast
Cuisine Indian, North Indian
- 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
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).
Tips to get the best Farali Dosa:
- Sieve the flours with salt to get an even texture.
- Rest the batter for max 30 mins, not more.
- Make the dosa on a well oiled tava (skillet) on medium-high flame
- Patience is the key to this dosa, do not hurry the process
- 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