For Roasting

• In a pan, add ghee, once it’s hot, add tapioca pearls and roast it for a while until it turns fluffy in texture.
• Add barnyard millet and roast it for 2-3 minutes on medium flames.
• Transfer it to a bowl, add sendha namak and keep it aside for further use.

For Batter

• In the same bowl, add curd, water and sendha namak.
• Transfer it to a mixer grinder jar and grind it into a smooth paste.
• Transfer it to a bowl and keep it aside for further use.

For Peanut Chutney

• In a pan, add ghee, once it’s hot, add peanuts and roast it for 2-3 minutes on medium flames.
• Transfer it to a bowl, add green chili, roasted cumin, sendha namak and peanut oil.
• Transfer it to a mixer grinder jar and grind it to a coarse paste.
• Transfer the mixture in a bowl, add curd and give it a good mix.
• Add prepared tadka and mix it well.
• Keep it aside for further use.

For Tadka

• In a pan, add oil, once it’s hot, add small mustard seeds, cumin seeds, curry leaves and let it splutter well.
• Keep it aside for further use.

For Coconut Chutney

• In a bowl, add fresh coconut, curry leaves, green chillies, cumin seeds, lemon juice, sendha namak, fresh coriander leaves, peanut oil and mix it well.
• Transfer it to a mixer grinder jar and grind it into a smooth paste.
• Transfer it to a bowl, add sendha namak, mix it well and keep it aside for further use.

For Dosa Batter

• In a bowl, add prepared batter, water to adjust the consistency, peanut oil and give it a good mix.
• Keep it aside for further use.

For Aloo Sabji

• In a non-stick pan or tawa, add peanut oil, once it’s hot, add cumin seeds, curry leaves and let it splutter well.
• Add cashew nuts, boiled potatoes, sendha namak and gently toss it for a minute.
• Add water, green chilli and let it cook for 3-4 minutes on medium flames.
• Transfer it into the bowl and keep it aside for further use.

For Vrat Ka Dosa

• In a non-stick tawa, add peanut oil, once it’s hot, sprinkle some prepared batter and let it cook for a while until crispy and golden in color.
• Drizzle some oil and fold the dosa in a triangle shape or any desired shape.
• Transfer it to a serving dish, serve hot with prepared aloo sabji, peanut chutney and coconut chutney.

For 2nd Type Dosa

• In a non-stick pan, add peanut oil, once it’s hot, pour a ladleful of batter and let it cook for a while until crispy and golden in color.
• Drizzle some oil and fold the dosa in a triangle shape or any desired shape.
• Transfer it to a serving dish, serve hot with prepared aloo sabji, peanut chutney and coconut chutney