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Wednesday, 25 March 2015

Falhari Pain Dosa

Falhari Pain Dosa


1 cup samak ke chawal / bhagar / mordhan , soak in water for 4 - 5 hour
1 cup sabudana ,soak in water for 4 hours
Water as required
Sendha namak as per taste


Grind both separately and add water little if required for grinding it and take it out in bowl &mix it make a semi thick batter.

 Leave the batter for at least 6 hours for fermentation. Now add salt to taste ,
 heat a tawa , first on high then make it medium high.Grease the tawa and then wipe with a tissue or a soft piece of cloth. Pour the batter in the center with a laddle and spread in curcular motion , making the shape of a dosa .
 Pour8little oil on all sides and flip the dosa and roast on the other side .
 When becomes brown from both the sides take it out and serve it with green peanut chutneyKritika's cuisine..

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