Falahari dosa
By Kanchan Gupta
Dosa is a typical dish of Southern India. It is served along with sambhar, potato masala and coconut chutney. Mainly it is made from rice and lentils, over the time it had many variations like neer dosa, rava dosa, sponge dosa etc.
Like wise we are also going to make some changes, lets see the recipe of falahari dosa.
Ingredients for dosa:-
• 150 gm Barnyard millet ( bhagar)
• 60 gm tapioca pearl (sabudana/sago)
• 2 tbsp curd
• rock salt according to taste
Ingredients for masala:-
• 2 big boiled potatoes
• Half grated carrot
• 2 chopped green chillies
• 1 tbsp chopped coriander leaves
• 1/2 tsp grated ginger
• Rock salt according to taste
• 1 tbsp ghee
• 1/4 tsp cumin seeds
• Lemon juice
Ingredients for chutney:-
• 60 gm coconut
• 4 green chillies
• 20 gm roasted peanuts
• 1/4 tsp ginger
• 1 tbsp coriander leaves
• Rock salt according to taste
• 1/8 cup water
• 1/2 tsp ghee
• 1/4 tsp cumin seeds
• Few curry leaves
• 1 whole red chilly (optional)
Method:-
1.Take barnyard millet and tapioca pearls, soak them together in enough water for 4 hours. Drain the water from them. Grind it to a smooth paste without water or a little water if needed. Add curd,rock salt mix well, cover it and keep aside for overnight.
2. Take a grinder jar put in coconut, green chillies, ginger, peanuts, coriander, rock salt and grind them along with water. Take a pan pour ghee in it, add cumin seeds, curry leaves, whole red chilly allow them to crackle. Pour the temper on the chutney.
3. Take a pan pour ghee, add cumin seeds allow them to crackle add green chillies, curry leaves, carrot, ginger stir them evenly, cover it with lid for 2 minutes. Add crumbled potatoes, coriander leaves rock salt mix them well and cover it for 1 minute and cook the potato masala for more 5 minutes. After turning off the flame add lemon juice and mix it well.
• Half grated carrot
• 2 chopped green chillies
• 1 tbsp chopped coriander leaves
• 1/2 tsp grated ginger
• Rock salt according to taste
• 1 tbsp ghee
• 1/4 tsp cumin seeds
• Lemon juice
Ingredients for chutney:-
• 60 gm coconut
• 4 green chillies
• 20 gm roasted peanuts
• 1/4 tsp ginger
• 1 tbsp coriander leaves
• Rock salt according to taste
• 1/8 cup water
• 1/2 tsp ghee
• 1/4 tsp cumin seeds
• Few curry leaves
• 1 whole red chilly (optional)
Method:-
1.Take barnyard millet and tapioca pearls, soak them together in enough water for 4 hours. Drain the water from them. Grind it to a smooth paste without water or a little water if needed. Add curd,rock salt mix well, cover it and keep aside for overnight.
2. Take a grinder jar put in coconut, green chillies, ginger, peanuts, coriander, rock salt and grind them along with water. Take a pan pour ghee in it, add cumin seeds, curry leaves, whole red chilly allow them to crackle. Pour the temper on the chutney.
3. Take a pan pour ghee, add cumin seeds allow them to crackle add green chillies, curry leaves, carrot, ginger stir them evenly, cover it with lid for 2 minutes. Add crumbled potatoes, coriander leaves rock salt mix them well and cover it for 1 minute and cook the potato masala for more 5 minutes. After turning off the flame add lemon juice and mix it well.
4. Grease the dosa pan with few drops of home made butter or ghee, heat it until hot enough. pour a ladle full of dosa batter on the center on the pan. Spread it evenly in a circular shape to get a dosa. Cook on a medium to high heat until golden brown. Put potato masala in the center of the dosa, flip the dosa from the both side
Serve hot with coconut chutney ЁЯШЛ
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