Hey guys! The recipe I am posting today is vrat/upwas/fasting recipe. You can have this for your lunch in your fasting days. The dosa turns out crispy with the stuffing is tangy and spicy. Enjoy it with chaas/buttermilk. So lets get cooking…
Ingredients:
For dosa:
Sabudana/Sago – 1 cup
Samo/Sama/Upwaas Rice – 1 cup
Rajgira flour/Amaranth Flour – 1/4 cup
Buttermilk – 1 cup
Water – if required 2 – 3 tbsp
Salt as per taste
For stuffing:
Boiled potatoes – 4 large
Roasted peanut (roughly crushed) – 1/2 cup
Ginger paste – 1 tsp
Green chilies (finely chopped) – 4 pieces
Lemon Juice – 1 lemon
Sugar (powdered) – 1 tsp
Roasted cumin powder – 1 tsp
Coriander leaves (finely chopped) – 1/4 cup
Salt as per taste
For green chutney:
Fresh coriander leaves – 2 cups
Peanuts – 1/2 cup
Ginger – 2 inches
Green chilies (spicy) – 3 pieces
Sugar – 1 tsp
lemon juice – 1 lemon (medium)
Water – approx 1/2 cup
Salt as per taste
Others:
Oil/Ghee for greasing
Curd as accompaniment
Method:
For dosa:
1) Soak the sabudana and samo in a buttermilk for 2 -3 hours or overnight. After 2 hours grind the samo and sabudana. Add salt to this and water not more than 2-3 tbsp. The batter has to be like regular dosa batter. Do not make it too runny or else the dosa will become too chewy.
For stuffing:
In a bowl take the potatoes and mash it. To this add all the remaining ingredients of the stuffing and mix it all well. Keep aside.
For green chutney:
In a grinder take all the ingredients for the chutney and grind it well. Keep aside.
For dosa assembly:
1) Take a non stick tawa. Pour the dosa batter on the tawa on low flame and spread it. Grease it with oil/ghee.
2) Let it cook on medium flame till little crisp. Now spread the chutney on it then the stuffing. Let the dosa cook on medium or high flame till crisp and serve it hot with curd. (Do not cook the dosa on low flame or it will become chewy).
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Bakez by Daizy
Cooking with Shail 
Leave a Reply