Falahari dosa (Navratri special)

Name: Falahari dosa (Navratri special)
Yield: 5-6 persons
Cuisine: Indian
Ingredients: for dosa:-; 2 cups Sama rice (Moraiya or bhagar); 1/2 cup sago; to taste Sindhav salt; 4-5 crushed green chillies; 1 tablespoon cumin seeds; 1/4 cup chopped fresh coriander leaves; leaves Few chopped curry; For frying Ghee or oil; For potato bhaji:-; 5-6 Boiled and chopped potatoes; 4-5 tsp oil; 1 teaspoon cumin seeds; 4-5 chopped green chillies; Few Few curry leaves; to taste Sindhav salt; 1 tablespoon sugar; 2 teaspoon lemon juice; 2-3 teaspoon chopped coriander leaves; 1 teaspoon pomegranate seeds (optional); For coconut chutney:-; 3-4 tablespoon curd; 1/4 cup chopped fresh coriander leaves; 4-5 tablespoon dessicated coconut; 1 green chilli; to taste Salt; 1/2 teaspoon black pepper powder; 1 teaspoon sugar; 1 teaspoon oil; 1/2 teaspoon cumin seeds

Purvi Modi @PurviModi_1105

Ahmedabad

#festive

Purvi Modi @PurviModi_1105

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Ingredients

5-6 persons

for dosa:-
2 cupsSama rice (Moraiya or bhagar)
1/2 cupsago
to tasteSindhav salt
4-5crushed green chillies
1 tablespooncumin seeds
1/4 cupchopped fresh coriander leaves
leavesFew chopped curry
For fryingGhee or oil
For potato bhaji:-
5-6Boiled and chopped potatoes
4-5 tspoil
1 teaspooncumin seeds
4-5chopped green chillies
FewFew curry leaves
to tasteSindhav salt
1 tablespoonsugar
2 teaspoonlemon juice
2-3 teaspoonchopped coriander leaves
1 teaspoonpomegranate seeds (optional)
For coconut chutney:-
3-4 tablespooncurd
1/4 cupchopped fresh coriander leaves
4-5 tablespoondessicated coconut
1green chilli
to tasteSalt
1/2 teaspoonblack pepper powder
1 teaspoonsugar
1 teaspoonoil
1/2 teaspooncumin seeds
leavesFew curry
For peanut amti:-
1 cuproasted peanut powder
4-5 teaspoonGhee
1 tablespooncumin seeds
to tasteSindhav salt
1 tablespoonred chilli powder
1/4 cuptamarind water
1 teaspoonjaggery

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Steps

1

Soak Sama rice and sago seperately in water for 5-6 hours.
2

Grind together with enough water and make smooth batter.
3

Add sindhav salt, cumin seeds, crushed green chillies, chopped curry leaves and coriander leaves. Mix well.
4

Add enough water and make batter of pouring consistency like rawa dosa.
5

Heat nonstick tawa, sprinkle little water over it.
6

When water evaporates, pour batter with big spoon or katori from some height.
7

Apply ghee or oil at the edges and allow it to cook till golden brown.
8

Flip it and cook other side for few seconds.
9

Crispy dosa is ready. Enjoy with potato bhaji, chutney and peanut amti.
10

In a pan heat oil, add cumin seeds
11

Add chopped green chillies and curry leaves.
12

Add boiled and chopped potatoes. Add sindhav salt, sugar and lemon juice. Mix well. Add chopped coriander leaves and pomegranate seeds. Bhaji is ready.
13

For coconut chutney:- grind coriander leaves, green chilli with curd and dessicated coconut powder and little water. Add salt, sugar and black pepper powder. Make tadka of oil and cumin seeds. Pour into chutney. Mix well.
14

Grind peanut powder with little water and make paste.
15

In a pan heat ghee. Add cumin seeds
16

Add peanut paste and enough water.
17

Add sindhav salt, red chilli powder, tamarind water and jaggery.
18

Mix well and allow it to boil. Cook till get desired consistency.