Vrat dosa
Vrat dosa, from above
VegMaharashtra

Vrat dosa

Samak and sabudana ground into a batter that makes a crisp dosa. Upvas, South Indian style.

30 minTime
3 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 30 minutes come after.
A dosa for fasting days3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
294kcalsame
3 gproteinsame
5 gfibresame
30minutessame

Vrat dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Barnyard millet¾ cup samak rice
Sabudana (tapioca pearls)¼ cup
Waterfor grinding
Cumin seeds½ tsp
Green chilli1, finely chopped
Ghee2 tbsp, for the tawa
Fresh grated coconut½ cup, for chutney
Curd (plain yogurt, natural yoghurt)¼ cup, for chutney
Rock salt (sendha namak)to taste

Method

5 steps
  1. 1Soak samak and sabudana together for 4 hours.
  2. 2Grind to a smooth batter with water. Add cumin, chilli and rock salt. Rest 30 minutes.
  3. 3Grind coconut, curd, a little green chilli and rock salt into a chutney.
  4. 4Spread thin on a hot greased tawa, drizzle ghee and cook till crisp.
  5. 5Fold and serve with chutney and vrat aloo.
Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Vrat dosa: a bread or rice, a side, something to drink and something sweet.

On the side Upvasachi batata bhaji25 min
On the side Upvas shengdana chutney10 min
A little snack Sabudana vada40 min
To drink Mango lassi10 min
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