SHRAVAN – PART 2
Auspicious month of Shravan or Sawan – the fifth month in the Hindu calendar and is considered to be a sacred. In entire west India, especially in Gujarat and Maharashtra most of the Hindus fast for entire month or on specific days of the week.
Shravan is on its full swing and with it comes the responsibility of cooking something which is salt-free, sans onion and garlic yet appetizing and healthy. Too much to ask for? Do not worry; We have come to your rescue with some remarkably innovative recipes which are also less hassle.
Farali Dosa: Ever heard of a Dosa recipe that can be indulged during a fast? We bring you Farali dosa that can be enjoyed even when one is fasting. Farali Dosa is a unique fasting recipe made with Rajgira, and singhada flour.
- 1/2 cup sanwa millet (sama)
- 2 tbsp singhada flour
- 1/2 cup rajgira flour
- 1/2 cup sour buttermilk
- 1 tbsp ginger-green chilli paste
- to taste rock salt
- as needed oil for cooking
- Soak the sanwa millet in enough water in a deep bowl for atleast 2 hours
- Drain and blend in a mixer to a smooth mixture using 2 tbsp of water
- Transfer the mixture into a deep bowl, add the singhada flour, rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well
- Cover with a lid and keep aside to ferment overnight
- Heat a non-stick tava, pour a ladleful of the batter on the tava and spread it in a circular motion to make a 5″ diameter thin dosa
- Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle
- Serve immediately with peanut curd chutney
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