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Farali Dosa

Farali Dosa | Rajgira Dosa | Amaranth Flour Crepes

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


  • Bowl Whisk Tava


  • 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:
  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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