Farali Dosa with Peanut Chutney | Vrat Special Kuttu Dosa
A crispy and delicious vrat-friendly dosa made with kuttu (buckwheat) flour, served with flavorful peanut chutney. Perfect for fasting days like Navratri, Ekadashi, or Maha Shivratri.
Servings 2
Calories
Equipment
- Blender for chutney
- Mixing Bowl
- Ladle for spreading dosa batter
- Non-stick tawa or dosa pan
Ingredients
- 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.