Farali Dosa, a dish made during Vrat or Fasting days, uses Barnyard Millets and Sago. This is a quick and instant Dosa that can be made within 10 mins.
Since it was quite tough to get dishes starting with F for Indian Flatbreads, I knew it would be the same with Dosa Varieties. However, I remember reading about Farali Dosas and a quick google search gave me so many options. I was inspired by many such recipes which used different combinations. But remember I had a sub theme of making fermented and quick instant dosas.
So this is part of the quick and instant Dosa versions, where the Sama ki Chawal or Barnyard Millets and Sago are ground to a fine powder before making a batter. All it needed was just 5 mins to get the ingredients in a mixer and grind. I was only making for myself, so used about 1/2 cup of the millets and handful of Sago.
The only caution we need to take is to ensure using a nonstick pan and cooking in low flame. Since I am never a person to fast, I wasn’t sure if one would add onions. I just went by what Amma does and didn’t add. The dosa was crispy and more like Rava Dosa. You will have to infact pour the batter just like you would do with Rava Dosa.
I was delayed in making this dish ahead and for a moment I felt I will again postpone. However, as I said, it took just 10 mins to get the batter ready and I went ahead making it. This whole Mega BM pictures are plain and simple without any frills. Mind refuses to think much when you will have to complete everything in short span of time.
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Step by Step Pictures for making Faraali Dosa
Farali Dosa | Sama Ke Chawal Dosa for Vrat
- 1/2 cup Barnyard Millets/ Sama /Kuthiravali
- 1/4 cup Sago / Sabudana
- Cooking Oil for frying
- A Pinch Salt
How to make the Farali Dosa
- Take the ingredients in a mixer and grind to a fine powder.
- Transfer to a bowl and add salt.
- Slowly add water to get a thin batter.
- Heat a nonstick pan and season well.
- Pour a ladleful of batter and cook on low flame.
- Flip and cook on the other side.
- Serve with a chutney.
The batter tends to thicken if you let it sit for a while. So the dosas need to be made right away.
Cooking on low flame will result in crispy dosas
Add less salt than required as the grains tend to be salty.