Vrat Ka Dosa | Samak Chawal & Sabudana Dosa | Crispy Upvas Dosa Recipe

Ingredients

• 1 tbsp Ghee
• ¼ cup Tapioca pearl, Sabudana
• 1 cup Barnyard millet
• 1 tsp Sendha namak, rock salt
• ¾ cup Curd, beaten, curd (yogurt)
• 1 ½ cup Water
• ½ tsp Sendha namak, rock salt
• 1 tbsp Ghee
• ¾ cup Peanuts
• 1 no. Green chili (less spicy & roughly chopped)
• 1 tsp Roasted cumin, roasted cumin
• ½ tsp Sendha namak, rock salt
• 1 tbsp Peanut oil
• 1 cup Curd, beaten, curd (yogurt)
• Prepared tadka, prepared tadka
• 1-2 tbsp Peanut oil
• ¼ tsp small Mustard seeds
• ½ tsp Cumin seeds
• 1 sprig Curry leaves
• 1 cup fresh Coconut, cut into bits
• 2-3 sprig Curry leaves
• 3-4 no. Green chillies (less spicy & roughly torn)
• 1 tsp Cumin seeds
• 1 tsp Lemon juice
• 1 tsp Sendha namak, rock salt
• ⅓ cup fresh Coriander leaves
• 1 tbsp Peanut oil
• ½ tsp Sendha namak, rock salt
• Prepared batter
• 1 ½ cup Water
• ¼ cup Peanut oil
• 2 tbsp Peanut oil
• 1 tsp Cumin seeds
• 2 sprig Curry leaves
• 5-6 no. Cashew Nuts, roughly chopped
• 5-6 medium boiled Potatoes (peeled & roughly diced)
• 1 ½ tsp Sendha namak, rock salt
• 2-3 tbsp Water
• 2 no. Green chillies (less spicy & chopped)
• 1 tsp Peanut oil
• Prepared batter
• 1 tsp Peanut oil
• 1 tsp Peanut oil
• Prepared batter

Steps

1. In a pan, add ghee, once it’s hot, add tapioca pearls and roast it for a while until it turns fluffy in texture.
2. Add barnyard millet and roast it for 2-3 minutes on medium flames.
3. Transfer it to a bowl, add sendha namak and keep it aside for further use.
4. In the same bowl, add curd, water and sendha namak.
5. Transfer it to a mixer grinder jar and grind it into a smooth paste.
6. Transfer it to a bowl and keep it aside for further use.
7. In a pan, add ghee, once it’s hot, add peanuts and roast it for 2-3 minutes on medium flames.
8. Transfer it to a bowl, add green chili, roasted cumin, sendha namak and peanut oil.
9. Transfer it to a mixer grinder jar and grind it to a coarse paste.
10. Transfer the mixture in a bowl, add curd and give it a good mix.
11. Add prepared tadka and mix it well.
12. Keep it aside for further use.
13. In a pan, add oil, once it’s hot, add small mustard seeds, cumin seeds, curry leaves and let it splutter well.
14. Keep it aside for further use.
15. 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.
16. Transfer it to a mixer grinder jar and grind it into a smooth paste.
17. Transfer it to a bowl, add sendha namak, mix it well and keep it aside for further use.
18. In a bowl, add prepared batter, water to adjust the consistency, peanut oil and give it a good mix.
19. Keep it aside for further use.
20. In a non-stick pan or tawa, add peanut oil, once it’s hot, add cumin seeds, curry leaves and let it splutter well.
21. Add cashew nuts, boiled potatoes, sendha namak and gently toss it for a minute.
22. Add water, green chilli and let it cook for 3-4 minutes on medium flames.
23. Transfer it into the bowl and keep it aside for further use.
24. 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.
25. Drizzle some oil and fold the dosa in a triangle shape or any desired shape.
26. Transfer it to a serving dish, serve hot with prepared aloo sabji, peanut chutney and coconut chutney.
27. 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.
28. Drizzle some oil and fold the dosa in a triangle shape or any desired shape.
29. Transfer it to a serving dish, serve hot with prepared aloo sabji, peanut chutney and coconut chutney