Vrat Ka Dosa | Samak Chawal & Sabudana Dosa | Crispy Upvas Dosa Recipe
Crispy, tasty Vrat Ka Dosa made with Samak Chawal and Sabudana, served with creamy chutneys and delicious Aloo Sabji.
30-35 minutes
Ingredients
For Roasting Millets
- 1 tbsp Ghee, घी
- ¼ cup Tapioca pearl, साबूदाना
- 1 cup Barnyard millet, समा चावल
- 1 tsp Sendha namak, सेंधा नमक
For Batter
- ¾ cup Curd, beaten, दही
- 1 ½ cups Water, पानी
- ½ tsp Sendha namak, सेंधा नमक
For Peanut Chutney
- 1 tbsp Ghee, घी
- ¾ cup Peanuts, मूंगफली
- 1 no. Green chili (less spicy & roughly chopped) हरी मिर्च
- 1 tsp Roasted cumin, भुना हुआ जीरा
- ½ tsp Sendha namak, सेंधा नमक
- 1 tbsp Peanut oil, कच्ची मूंगफली का तेल
- 1 cup Curd, beaten, दही
- Prepared tadka, तैयार किया हुआ तड़का
For Tadka
- 1-2 tbsp Peanut oil, कच्ची मूंगफली का तेल
- ¼ tsp small Mustard seeds, छोटी राई
- ½ tsp Cumin seeds, जीरा
- 1 sprig Curry leaves, करी पत्ते
For Coconut Chutney
- 1 cup fresh Coconut, cut into bits, ताज़ा नारियल
- 2-3 sprig Curry leaves, करी पत्ते
- 3-4 no. Green chillies (less spicy & roughly torn) हरी मिर्च
- 1 tsp Cumin seeds, जीरा
- 1 tsp Lemon juice, नींबू का रस
- 1 tsp Sendha namak, सेंधा नमक
- ⅓ cup fresh Coriander leaves, धनिया पत्ता
- 1 tbsp Peanut oil, कच्ची मूंगफली का तेल
- ½ tsp Sendha namak, सेंधा नमक
For Dosa Batter
- Prepared batter, तैयार किया हुआ बैटर
- 1 ½ cup Water, पानी
- ¼ cup Peanut oil, कच्ची मूंगफली का तेल
For Aloo Sabji
- 2 tbsp Peanut oil, कच्ची मूंगफली का तेल
- 1 tsp Cumin seeds, जीरा
- 2 sprig Curry leaves, करी पत्ते
- 5-6 no. Cashew Nuts, roughly chopped, काजू
- 5-6 medium boiled Potatoes (peeled & roughly diced) उबले हुए आलू
- 1 ½ tsp Sendha namak, सेंधा नमक
- 2-3 tbsp Water, पानी
- 2 no. Green chillies (less spicy & chopped) हरी मिर्च
For Vrat Ka Dosa
- 1 tsp Peanut oil, कच्ची मूंगफली का तेल
- Prepared batter, तैयार किया हुआ मिश्रण
- 1 tsp Peanut oil, कच्ची मूंगफली का तेल
For 2nd Type Dosa
- 1 tsp Peanut oil, कच्ची मूंगफली का तेल
- Prepared batter, तैयार किया हुआ मिश्रण
Process
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
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