Vrat/Upwaas Dosa

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

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

23 Comments Leave a comment

  1. I fast once a week and always think what could I eat that would be different, light and tasty. Your awesome recipe solved my issue, Shail. Thank you for sharing innovative recipes and tempting pictures.

    Like

  2. I do not observe fasts but this is going to be a new addition to my breakfast menu. I try to make something different each morning so that my family doesn’t feel bored. This will be delicious and healthy so a win-win option for us!

    Like

  3. This looks so delicious I can eat it even without a fast. Adding sabudana is a great idea. Thanks for sharing the recipe. I am surely trying it out.

    Like

  4. Your recipes are always so good, Shail. In vrat ka khana dont u use sendha namak? Is sugar and ginger allowed? I am confused as I dont know much. I would like anything with sago. Am sure the dosa tastes delicious.

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  5. I do not really observe fasts, but this one’s definitely getting added to my breakfast menu. Also, sending it right away to my mother-in-law, who will find this handy during her fasts. 🙂

    Like

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