Looking for a delicious and crispy fasting-friendly meal? Try this Farali Kuttu Dosa with Peanut Chutney, a perfect vrat special recipe that is light, healthy, and super tasty! Whether it’s Navratri, Ekadashi, Mahashivratri, or any other fasting day, You must try this gluten-free dosa recipe. Made with buckwheat flour (kuttu atta), water chestnut flour (singhara atta), and mashed potatoes, this dosa turns out crispy and flavorful. Pair it with creamy peanut curd chutney, and you have a wholesome vrat meal ready in no time!
Why You’ll Love This Recipe
100% Fasting-Friendly – No onion, no garlic!
Gluten-Free & Healthy – Made with kuttu and singhara atta.
Crispy & Delicious – Perfect texture and taste!
Quick & Easy – No fermentation is needed.
Perfect Combo – Nutty peanut curd chutney enhances the flavours.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
For more recipes you might like, please do check
Vrat wale aloo
Aloo Ki Sookhi Sabji
Makhana Raita
Makhana Kheer
Anar Ka Raita
dry fruit namkeen recipe
Ripe Banana Raita
Watch my latest YouTube video 🎥🎞
Essential Ingredients Perfect Farali Kuttu Dosa with Peanut Curd Chutney
For Farali Kuttu Dosa:
- Kuttu Atta (Buckwheat Flour): The main ingredient is naturally gluten-free and perfect for fasting.
- Fresh Curd: Enhances flavour, improves batter consistency, and adds a slight fermentation for softness.
- Sendha Namak (Rock Salt): A fasting-friendly alternative to regular salt.
- Jeera (Cumin Seeds): Aids digestion and adds a subtle earthy flavour.
- Green Chilli (Finely Chopped): Adds a mild spice kick to enhance the taste.
- Water: Helps achieve the right batter consistency.
- Chopped Green Coriander: Adds freshness and a burst of flavour.
- Ghee: For cooking and enhancing flavour.
Essential Ingredients for Perfect Peanut Curd Chutney
- Roasted Peanuts: The base ingredient, giving the chutney a rich, nutty flavor.
- Fresh Curd: Adds creaminess and a cooling effect.
- Green Chili: Enhances the spiciness for a balanced taste.
- Ginger: Adds a hint of warmth and depth to the chutney.
- Sendha Namak (Rock Salt): A fasting-friendly alternative to regular salt.
- Cumin Seeds: Boosts flavour and aids digestion.
- Water: Adjust the chutney consistency as needed.
Want to save this recipe?
Enter your email address and we’ll send it straight to your inbox.
Tips for Perfect Farali Kuttu Dosa with Peanut Curd Chutney
Crispy & Delicious Kuttu Dosa:
- Consistency is key – The batter should be slightly thick but pourable, like regular dosa batter.
- Rest the batter. Let it sit for 10 minutes to absorb water and improve texture.
- Cook on medium heat – Too high heat can burn the dosa, while low heat makes it soft.
- Grease the tawa lightly – Use ghee or oil to prevent sticking and get an even crisp.
- Use a non-stick pan – Kuttu dosa can be fragile, so a non-stick surface makes flipping it easier.
- Flip carefully – To avoid breaking the dosa, cook it well on one side before flipping.
For Creamy & Flavorful Peanut Curd Chutney:
- Roasting peanuts properly enhances their nutty flavour and gives them a smooth texture.
- Use fresh curd – It should be slightly thick but not too sour.
- Adjust consistency – Add a little water if the chutney is too thick.
- Blend well – A smooth, creamy chutney pairs best with crispy dosa.
- Chill before serving – Let the chutney rest for 5-10 minutes for the flavours to blend.
FAQs About Farali Kuttu Dosa with Peanut Curd Chutney
Yes, but ensure the tawa is well-greased and properly heated before spreading the dosa. A non-stick pan is ideal for easier flipping.
You can pair it with coconut chutney, vrat-friendly tomato chutney, or even plain curd for variety.
Yes! You can store the chutney in an airtight container in the fridge for 1-2 days. Stir before serving.
Yes! Kuttu (buckwheat) and singhara (water chestnut) flours have a low glycemic index, making them good for diabetics when consumed in moderation.
Yes, you can refrigerate the batter for up to 24 hours. Just stir well before making dosas.
🥣 Storing Suggestions
For Farali Kuttu Dosa Batter:
Refrigeration: Store leftover batter in an airtight container in the fridge for up to 24 hours. Stir well before making dosas.
Avoid Freezing: The batter may lose its texture and binding ability.
Thick Batter Fix: If the batter thickens in the fridge, add a little water and mix well before use.
For Cooked Dosas:
Short-Term Storage: If you have extra dosas, keep them in a covered container at room temperature for 4-5 hours.
Reheating: Warm them on a tawa for a few seconds to restore crispiness.
Avoid Stacking: If storing the dosas for a few hours, place parchment paper between the layers to prevent them from sticking.
For Peanut Curd Chutney:
Refrigeration: Store in an airtight container in the fridge for 1-2 days.
Avoid Freezing: Freezing can cause the curd to separate and alter the texture.
Before Serving: Stir well and adjust consistency with a little water if needed.
Serving Suggestions
- Classic Pairing: Serve hot and crispy Farali Kuttu Dosa with a bowl of Peanut Curd Chutney for a complete vegetarian-friendly meal.
- Vrat Thali Idea: Pair with vrat-special aloo sabzi, coconut chutney, and chilled buttermilk for a wholesome fasting platter.
- Extra Crunch: Serve with roasted peanuts or crispy sabudana papad for added texture.
- Cooling Beverage: Complement the meal with sweet lassi, chaas (buttermilk), or coconut water to stay hydrated during fasting.
- Fruit Side: Enjoy sliced bananas, pomegranates, or dates for a naturally sweet touch.
- Festive Serving: Garnish dosas with fresh coriander and a sprinkle of roasted sesame seeds for a festive vrat feast.
Video Recipe
🧾Recipe Card
Farali Dosa with Peanut Chutney | Vrat Special Kuttu Dosa
Equipment
- Blender for chutney
- Mixing Bowl
- Ladle for spreading dosa batter
- Non-stick tawa or dosa pan
Materials
- Farali Kuttu Dosa Ingredients
- 1 cup Kuttu Atta Buckwheat Flour
- 1 cup Fresh Curd
- 1/2 tsp Jeera Cumin Seeds
- 1 Green Chili finely chopped
- 2 tbsp Chopped Coriander Leaves
- ½ tsp Sendha Namak Rock Salt (as per taste)
- ½ to ¾ cup Water adjust as needed
- Ghee or Oil for cooking
- Peanut Curd Chutney Ingredients
- ½ cup Roasted Peanuts
- 1 cup Fresh Curd
- 1 small piece Ginger
- 1 Green Chili
- 1 tsp Jeera Powder Cumin Powder
- ½ tsp Sendha Namak Rock Salt (as per taste)
- 1/4 tsp sugar optional
- ¼ cup Water adjust as needed
- Tadka Tempering Ingredients (Optional)
- 1 tsp Ghee or Oil
- 1/4 tsp Jeera Cumin Seeds
- 1/4 tsp mustard seeds
- 4-5 Curry Leaves optional for fasting
- 1 Dry Red Chili optional for fasting
Instructions
- Prepare the Dosa Batter
- In a mixing bowl, combine kuttu atta, singhare ka atta, yogurt, green chili, jeera, and sendha namak.
- Gradually add water and mix to form a smooth, pourable dosa batter. Let it rest for 20 minutes.
- Step 2: Make the Peanut Chutney
- Blend roasted peanuts, green chili, curd, sendha namak, and lemon juice with little water to form a smooth chutney.
- Cook the Dosa
- Heat a non-stick tawa on medium flame and lightly grease it with ghee or oil.
- Pour a ladleful of batter and spread it in a circular motion to form a dosa.
- Cook until golden brown on one side, then flip and cook the other side.
- Repeat for the remaining batter.
- Serve & Enjoy
- Serve hot Farali Kuttu Dosa with Peanut Chutney.
Prepare the Dosa Batter
- In a bowl, combine these ingredients: 1 cup of kuttu atta, 1 cup of yogurt, 1 green chili chopped, 1/2 tsp jeera, and sendha namak to taste.
- Gradually add water and mix to form a smooth, pourable dosa batter. Let it rest for 20 minutes.
- Heat a non-stick tawa on medium flame and lightly grease it with ghee or oil.
Cook the Dosa
- Pour a ladleful of batter and spread it in a circular motion to form a dosa.
- Cook until golden brown on one side, then flip and cook the other side.
- Repeat for the remaining batter.
- Serve & Enjoy
Make the Peanut Chutney
- Blend 1/2 cup of peanuts,1 inch ginger chopped, 1/2tsp cumin, 1 green chili chopped, 1 cup of sour curd, 1 tsp of sendha namak, and 1/4 tsp of sugar with a little water to form a smooth chutney.
- Serve hot Farali Kuttu Dosa with Peanut Curd Chutney.
Tadka (Tempering) for Peanut Curd Chutney
- Heat ghee in a small pan.
- Add 1/4 tsp cumin and 1/4 tsp mustard seeds and let them splutter.
- Add a few curry leaves and 1 dry red chili (if using) and sauté for a few seconds.
- Pour this hot tadka over the peanut curd chutney and mix well.
- Our delicious Peanut Curd Chutney is ready to serve.
Notes
- Consistency Tip: Adjust the water quantity gradually to get a smooth, pourable batter. If it’s too thick, dosas will break; if too thin, they won’t hold shape.
- Crispy Dosa Tip: Cook on medium-high heat and spread the batter thin for crispier dosas.
- Fasting Rules: Ensure that all ingredients used comply with your fasting (vrat) traditions. Some people avoid yogurt, while others include it.
- Substitutions:
- You can replace singhare ka atta with rajgira (amaranth) flour for a different texture.
- If not fasting, you can add grated boiled potatoes for a softer dosa.
- Storage: The batter can be stored in the fridge for up to 24 hours.
Farali Dosa with Peanut Curd Chutney: Step-by-step Recipe
Prepare the Dosa Batter
- In a bowl, combine these ingredients: 1 cup of kuttu atta, 1 cup of yogurt, 1 green chili chopped, 1/2 tsp jeera, and sendha namak to taste.
- Gradually add water and mix to form a smooth, pourable dosa batter. Let it rest for 20 minutes.
Cook the Dosa
- Heat a non-stick tawa on medium flame and lightly grease it with ghee or oil.
- Pour a ladleful of batter and spread it in a circular motion to form a dosa.
- Cook until golden brown on one side, then flip and cook the other side.
- Repeat for the remaining batter.
- Serve & Enjoy
Make the Peanut Chutney
Blend 1/2 cup of peanuts,1 inch ginger chopped, 1/2tsp cumin, 1 green chili chopped, 1 cup of sour curd, 1 tsp of sendha namak, and 1/4 tsp of sugar with a little water to form a smooth chutney.
- Serve hot Farali Kuttu Dosa with Peanut Curd Chutney.
Tadka (Tempering) for Peanut Curd Chutney
- Heat ghee in a small pan.
- Add 1/4 tsp cumin and 1/4 tsp mustard seeds and let them splutter.
- Add a few curry leaves and 1 dry red chili (if using) and sauté for a few seconds.
- Pour this hot tadka over the peanut curd chutney and mix well.
- Our delicious Peanut Curd Chutney is ready to serve.
If you try this recipe and love it, don’t forget to share your feedback in the comments below!
Don’t forget to share this recipe with your friends & family! 😊 Happy Cooking! 🍽️
