Name: Farali Dosa (Sama & Sabudana Crepe)
Prep time: 20 min
Cook time: 20 min
Total time: 340 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Barnyard Millet, sama ke chawal, soaked for 4 hours; ⅛ cup Tapioca Pearls, sabudana, soaked for 4 hours; 1 tbsp Indian-Style Yogurt, sour curd helps in slight fermentation; ½ Green Chili Pepper, roughly chopped; ¼ inch Ginger, roughly chopped; ½ tsp Rock Salt, sendha namak, to taste; ¼ cup Water, as needed to adjust batter consistency; 1 tbsp Peanut Oil, or ghee, for roasting dosas

5 hr 40 mintotal

40 min hands-on5 hr hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Ingredients

½ cupBarnyard Milletsama ke chawal, soaked for 4 hours
⅛ cupTapioca Pearlssabudana, soaked for 4 hours
1 tbspIndian-Style Yogurtsour curd helps in slight fermentation
½Green Chili Pepperroughly chopped
¼ inchGingerroughly chopped
½ tspRock Saltsendha namak, to taste
¼ cupWateras needed to adjust batter consistency
1 tbspPeanut Oilor ghee, for roasting dosas

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

Drain the soaked sama rice and sabudana pearls thoroughly, tipping away all the soaking water.
In a high-powered blender, assemble the conditioned Sama, Sabudana, chopped chillies, ginger, sour curd, and rock salt.
Add the measured water a little at a time. Blend until you have a completely silky-smooth batter. It should be like a classic dosa batter: fluid enough to pour, but with a little body.
Transfer the milled batter to a resting vessel. Enforce a 15-20 minute maturation period to allow the starches to relax and homogenize.
15–20 min
Elevate a heavy cast-iron griddle or premium non-stick tawa to a steady medium heat. Apply a micro-layer of peanut oil using a tissue or halved onion to season the surface.
Pour a ladleful of batter into the middle of the hot tawa. Straight away, spread it outwards in quick, continuous circles to make a very thin crepe.
Drizzle a little oil or ghee carefully around the edge of the crepe to help it crisp up.
Allow it to cook undisturbed. Perfection is achieved when the foundation morphs into a spectacular golden-brown and the edges physically detach from the metal plate (roughly 2-3 minutes).
2–3 min
Fold it neatly down the middle and take it off the heat. Repeat with the rest of the batter.

How to tell it's done

Incredibly crispy on the outside with a beautiful golden-brown lacy texture.

Getting it right

Tip

Sabudana acts as the binding agent (since these grains lack gluten). Do not skip it, or the dosa will crack while spreading.

What to serve it with

Serve hot with Vrat ki Peanut Chutney or fasting-style dry potato sabzi.

Mughlai Paratha

Mughlai Paratha is a Kolkata-style stuffed maida paratha filled with spiced egg, onion, green chilli, and coriander.

35 mineggetarian

Mumbai Street Style Masala Pav

Mumbai Street Style Masala Pav is butter-toasted pav tossed with onion, tomato, capsicum, pav bhaji masala, and coriander.

20 minvegetarian

Mutton Keema Kulcha

Mutton Keema Kulcha is a stuffed Punjabi maida bread filled with dry spiced mutton mince and roasted on an iron tawa.

55 minnon vegetarian

Nolen Gurer Sabudana Payesh

Nolen gurer sabudana payesh simmers tapioca pearls in milk sweetened with date palm jaggery.

2 hr 45 minvegetarian

Palak Paratha

Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.

25 minvegan

Phalahari Chhena Poda

Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.

55 minvegetarian