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Perfecting Falahari Dosa: Traditional Cast Iron Method


After following a prominent YouTuber's fasting dosa recipe with disappointing results, I applied my own practical modifications and achieved the perfect fasting (upwas) dosa. Do you find your dosas turning out dry or sticking stubbornly to the cooking surface? If so, two primary factors may be at fault—either an improperly formulated batter or an unsuitable cooking surface, as some pans simply cannot produce quality dosas. The ideal combination of properly prepared batter and appropriate cooking surface creates consistently perfect results.



For Navratri thalis or when seeking culinary variety, try Ravneet Bhalla's falahari dosa. I've prepared this using an Indus Valley cast iron tawa, as I've eliminated non-stick cookware from my kitchen. This cast iron surface offers natural non-stick properties without chemical coatings, while providing substantial weight and durability—ensuring that regardless of batter consistency, sticking issues are eliminated.

Let's prepare this Navratri-appropriate dosa featuring sama rice (barnyard millet) and makhana (fox nuts). Note that this differs from traditional dosas as it lacks fermentation—though on regular days, you could ferment this same mixture for excellent results.

Ingredients for dosa

1 cup- little millet

1/4 cup-makhana

1 boiled potato

ghee 

1/2 cup- water

salt, black pepper powder

fresh coriander leaves

green chili

salt

ingredients for falahari aloo dum

boiled potatoes

makhana

ghee

jeera

Marination - curd, Kashmiri red chili powder, black pepper powder, turmeric, Ravneet Bhalla's raita masala

water

salt

Begin by soaking sama rice for 2-4 hours, simultaneously soaking makhana in a separate container. This soaking step is crucial for proper millet digestion—the nutritional benefits of millets are only fully realized through proper soaking. Next, prepare the batter by blending the soaked sama rice, makhana, fresh coriander, black pepper, green chilies, rock salt, yogurt, and a small amount of water until smooth. Then incorporate one boiled potato and blend again—this key technique prevents the little millet dosa from drying out.

Now we'll cook on the Indus Valley cast iron tawa. If you enjoyed my cast iron bread recipe, consider trying that as well. Proper seasoning of cast iron is essential—these utensils will remain functional for generations with proper care. Seasoning prevents rust and extends the cookware's lifespan. The process is straightforward—if you'd like specific instructions, leave a comment. Feel free to share your own seasoning techniques as well.

Before heating, apply oil to the tawa surface. After heating, clean with a damp towel—this creates the perfect non-stick surface for your dosa, eliminating the need for toxic non-stick cookware. This cleaning cools the surface slightly, ensuring a crispy dosa. Add one ladleful of batter and spread evenly, then add a small amount of ghee around the edges. Covering is essential; maintain medium heat. After a few moments, the dosa will naturally release from the edges—indicating it's ready. Touch the surface to confirm it's dried properly.

Your fasting dosa is ready to enjoy with no-onion, no-garlic makhana aloo dum—a delicious and satisfying combination. If you'd like to purchase this cast iron skillet, click the link below. Use my coupon code for an additional 12% discount on this non-stick cast iron tawa. Why wait? Order today to receive your tawa quickly and prepare satvik fasting dosas easily at home.

Pair with a simple yet delicious no-onion, no-garlic, no-ginger, no-tomato aloo makhana dum. First, prepare a marinade by combining yogurt with black pepper, Kashmiri red chili powder, and Ravneet Bhalla's special raita masala. Heat ghee, add cumin until it crackles, then add the yogurt marinade, stirring continuously to prevent curdling. Keep the flame low. Once the masala releases oil, add boiled potatoes and makhana, cooking for one minute before adding salt, turmeric, and water. Cover and cook on medium heat. When the curry releases oil, add water as needed and bring to a boil. Garnish with fresh coriander leaves.


More Falahari No Onion Garlic Recipes










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