Wednesday, January 12, 2011

Faraali Dosa

1/12/2011 06:31:00 PM

Fasting day turns out to be very hard when it comes to eat all those old foods like, Saama ni khichdi, Farali Patis, Farali Chewda, Farali Wafers, etc. Just thought of twisting all those old boring food and here invents a new famous south indian delicacy to please your palate on a fasting day. Best enjoyed with green chutney or peanut and curd chutney.

Preparation Time: 7 mins
Cooking Time: 7 mins
Makes 8 dosas

1/2 cup sanwa millet (sama)
1/2 cup rajgira flour
1/2 cup sour buttermilk
1 tbsp ginger-green chilli paste
rock salt (sendha namak) to taste
oil for cooking

For Serving
green chutney

Clean, wash and soak the sanwa millet in enough water for atleast 2 hours.
Drain and blend in a mixer to a fine paste using 2 tbsp of water.
Transfer the mixture to a bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover and keep aside to ferment overnight.
Divide the batter into 8 equal portions and keep aside.
Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 125 mm. (5") diameter thin dosa.
Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle.
Repeat with the remaining batter to make 7 more dosas.
Serve hot with green chutney or peanut curd chutney.


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