व्रत का मसाला डोसा और चटनी बिना भिगोये बिना फरमेंट के

व्रत का मसाला डोसा और चटनी बिना भिगोये बिना फरमेंट के is a easy Indian recipe that serves 3. 280 calories per serving. Recipe by Kabita's Kitchen on YouTube.

Prep: 30 min | Cook: 19 min | Total: 59 min

Cost: $43.67 total, $14.56 per serving

Ingredients

  • 1 cup Sama Rice (fasting‑approved barnyard millet, dry‑rubbed to remove dust, not washed)
  • 0.33 cup Sabudana (tapioca pearls, any size, dry)
  • 0.5 cup Plain Yogurt (sour, unsweetened; can be homemade or store‑bought)
  • 1.5 cup Water (room temperature)
  • 1 tsp Rock Salt (Sendha Namak) (used for fasting, adds gentle saltiness)
  • 2 tbsp Ghee (for cooking masala and dosa; can substitute oil)
  • 1 tsp Cumin Seeds (whole seeds)
  • 3 Green Chilies (finely chopped; adjust to heat preference)
  • 5 Curry Leaves (optional for fasting; adds aroma)
  • 2 medium Boiled Potatoes (peeled and cut into small cubes; can be mashed)
  • 0.5 tsp Salt (regular table salt, to taste)
  • 1 cup Roasted Peanuts (unsalted, split half for masala and half for chutney)
  • 4 tbsp Fresh Coriander Leaves (chopped; half for masala, half for chutney)
  • 1 tsp Lemon Juice (freshly squeezed)
  • 0.5 inch Ginger (peeled and roughly chopped for chutney)
  • 2 tsp Additional Yogurt (for chutney) (helps brighten color and add tang)
  • 2 tbsp Water (for chutney) (just enough to blend)

Instructions

  1. Grind Rice and Sabudana

    Place 1 cup dry samak rice and 1/3 cup sabudana into a clean grinding jar. Ensure they are free of dust by dry‑rubbing with a cloth, then grind to a very fine powder.

    Time: PT5M

  2. Make Batter

    Transfer the powder to a large bowl. Add ½ cup sour plain yogurt and 1 cup water. Stir until smooth, then add another ½ cup water to achieve a slightly thick but pourable consistency.

    Time: PT5M

  3. Rest the Batter

    Cover the bowl with a clean kitchen towel or lid and let the batter sit for 15‑20 minutes at room temperature.

    Time: PT18M

  4. Prepare Potato Masala

    Heat 2 tsp ghee or oil in a small pan. Add 1 tsp cumin seeds, 2 chopped green chilies, and a few curry leaves; sauté 1 minute. Add the boiled potato cubes, salt to taste, and stir for 3 minutes. Mix in ½ cup roasted peanuts, 2 tbsp chopped coriander, and 1 tsp lemon juice; cook another minute and remove from heat.

    Time: PT8M

  5. Blend Green Chutney

    In the grinding jar, combine ½ cup roasted peanuts, 1 green chili, ½ inch ginger, 2 tbsp coriander leaves, ½ tsp cumin, a pinch of rock salt, 2 tsp yogurt, and 2 tbsp water. Grind to a smooth green paste.

    Time: PT3M

  6. Season the Batter

    Stir the rested batter once more, add 1 tsp rock salt, and adjust thickness with a splash of water if it feels too thick.

    Time: PT2M

  7. Heat the Tawa

    Place a non‑stick tawa on medium heat. Ensure it is completely dry; optionally spray a few drops of water, wipe them off, and then proceed.

    Time: PT2M

  8. Cook the Dosa

    Pour 1‑1.5 ladlefuls of batter onto the hot tawa. Using a circular motion, spread the batter thinly in one direction. Start with low flame, then increase to medium‑high. Drizzle a few drops of ghee around the edges. Cook until the bottom turns golden‑brown and crisp (about 2‑3 minutes). Fold and remove.

    Time: PT4M

  9. Repeat for Additional Dosas

    Wipe the tawa clean with a paper towel, lightly spray water, wipe again, and repeat the spreading and cooking process for the remaining batter.

    Time: PT2M

  10. Serve

    Plate the hot dosas, serve with the prepared potato masala and green chutney. Enjoy immediately for maximum crispness.

    Time: PT2M

Nutrition Facts

Calories
280
Protein
6g
Carbohydrates
45g
Fat
8g
Fiber
3g

Dietary info: Fasting (Vrat) friendly, Vegetarian, Gluten‑free

Allergens: Peanuts, Dairy

Ingredient Substitutions

  • Instead of Sama Rice: Rice flour (not fasting‑approved), Barnyard millet
  • Instead of Sabudana: Sago pearls
  • Instead of Plain Yogurt: Curd
  • Instead of Rock Salt (Sendha Namak): Regular salt (if not fasting)
  • Instead of Ghee: Vegetable oil, Sunflower oil
  • Instead of Green Chilies: Jalapeño, Serrano
  • Instead of Boiled Potatoes: Sweet potato cubes
  • Instead of Roasted Peanuts: Cashews (different flavor)
  • Instead of Fresh Coriander Leaves: Cilantro
  • Instead of Lemon Juice: Lime juice

Equipment Needed

  • Grinding Jar
  • Large Mixing Bowl
  • Non‑Stick Tawa (Flat Pan)
  • Ladle
  • Spatula
  • Knife
  • Cutting Board
  • Small Saucepan (optional)
  • Measuring Cups & Spoons

Critical Steps — Do Not Skip

  • Grinding rice and sabudana to a fine powder
  • Achieving the correct batter consistency and resting it
  • Spreading the batter thinly on a completely dry tawa
  • Cooking the dosa on only one side until golden brown

Chef Tips from the Video

  • Use roasted peanuts for both masala and chutney – they add depth and a beautiful color.
  • A quick water‑spray on the hot tawa lowers its temperature momentarily, preventing the batter from sticking.
  • For extra crunch, drizzle a few drops of ghee right after spreading the batter.

Troubleshooting

Dosa turns soft instead of crisp.

Ensure the tawa is completely dry before pouring batter and cook on medium‑high heat after the initial spread. Add a little extra ghee around the edges.

Batter is too thick and does not spread.

Add water a tablespoon at a time, mixing well, until the batter flows easily. Rest the adjusted batter for a few minutes before cooking.

Batter feels gritty after grinding.

Grind the rice and sabudana longer until a fine powder is achieved; a finer grind yields a smoother batter.

Storage

Refrigerator: Batter can be kept covered for up to 24 hours; masala and chutney for 2 days.

Freezer: Not recommended for dosa batter; masala can be frozen for up to 1 month.

Room temperature: Do not store batter or chutney at room temperature for more than 2 hours.

Make-Ahead Tips

  • The batter can be prepared up to 2 hours ahead; keep it covered in the fridge.
  • Potato masala tastes better after resting for 30 minutes; store in an airtight container.
  • Green chutney can be made a day ahead and refrigerated; stir before serving.

Frequently Asked Questions

What is the cultural significance and history of Vrat Dosa in Indian fasting cuisine?

Vrat Dosa is a traditional fasting dish prepared during religious fasts (Vrat) in many Indian households. It uses samak rice and sabudana, which are permitted during fasts, providing energy without breaking the fast rules.

What are the traditional regional variations of Vrat Dosa in Indian cuisine?

In Gujarat, Vrat Dosa may include fenugreek leaves, while in Maharashtra, a touch of coconut is added to the batter. Some regions also substitute sabudana with poha for a slightly different texture.

How is Vrat Dosa authentically served in Indian households during fasting?

It is typically served hot with a simple potato masala, a green chutney made from peanuts and coriander, and sometimes a side of fresh cucumber slices. The dish is eaten as a main meal during the fast.

On what occasions or celebrations is Vrat Dosa traditionally prepared in Indian culture?

Vrat Dosa is commonly prepared on Ekadashi, Navratri, and other religious fast days. It is also made during special temple festivals where fasting is observed.

How does Vrat Dosa fit into the broader Indian fasting cuisine tradition?

It exemplifies the fasting principle of using permitted grains and tubers to create a satisfying, protein‑light meal. The crisp texture mimics regular dosa while adhering to dietary restrictions.

What are the authentic traditional ingredients for Vrat Dosa versus acceptable substitutes?

Authentic ingredients include samak rice, sabudana, rock salt, and yogurt. Acceptable substitutes are rice flour for samak (if not fasting) and regular peanuts instead of roasted peanuts, though the flavor changes slightly.

What other Indian dishes pair well with Vrat Dosa?

Vrat Dosa pairs nicely with simple lentil soups like moong dal, a light cucumber raita, or a sweet coconut jaggery chutney, creating a balanced fasting meal.

What makes Vrat Dosa special or unique in Indian fasting cuisine?

Its crispiness without fermentation or soaking sets it apart. The combination of samak rice and sabudana provides a light yet filling base that stays within fasting guidelines.

What are the most common mistakes to avoid when making Vrat Dosa at home?

Common errors include grinding the rice and sabudana too coarsely, using too much water, and cooking the dosa on both sides. These lead to a soft, soggy dosa instead of the desired crisp texture.

Why does this Vrat Dosa recipe use a fine grinding technique instead of pre‑made flour?

Grinding fresh samak rice and sabudana creates a batter that retains natural moisture and yields a smoother, crisper dosa. Pre‑made flours can be too coarse and may not give the same texture.

Can I make Vrat Dosa ahead of time and how should I store it?

Yes, you can prepare the batter up to 24 hours in advance; keep it covered in the refrigerator. The masala and chutney can also be made ahead and stored in airtight containers for up to two days.

What does the YouTube channel Kabita's Kitchen specialize in?

The YouTube channel Kabita's Kitchen specializes in easy, home‑style Indian recipes with a focus on health‑friendly and fasting‑appropriate dishes, offering step‑by‑step guidance for everyday cooks.

How does the YouTube channel Kabita's Kitchen's approach to Indian fasting recipes differ from other Indian cooking channels?

Kabita's Kitchen emphasizes minimal ingredients, quick preparation, and authentic fasting rules, often avoiding lengthy soaking or fermentation steps that many other channels use. The host also shares practical tips for busy home cooks.

Last updated: August 21, 2026

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व्रत का मसाला डोसा और चटनी बिना भिगोये बिना फरमेंट के

Recipe by Kabita's Kitchen

A fast‑friendly, crispy dosa made with samak rice and sabudana, served with a tangy potato masala and a vibrant green chutney. No fermentation or soaking required – perfect for Vrat days.

EasyIndianServes 3

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
34m
Prep
17m
Cook
10m
Cleanup
1h 1m
Total

Cost Breakdown

$43.67
Total cost
$14.56
Per serving

Critical Success Points

  • Grinding rice and sabudana to a fine powder
  • Achieving the correct batter consistency and resting it
  • Spreading the batter thinly on a completely dry tawa
  • Cooking the dosa on only one side until golden brown

Safety Warnings

  • Handle hot oil and ghee with care to avoid burns.
  • The grinding jar lid can pop off if over‑filled; do not exceed recommended capacity.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Vrat Dosa in Indian fasting cuisine?

A

Vrat Dosa is a traditional fasting dish prepared during religious fasts (Vrat) in many Indian households. It uses samak rice and sabudana, which are permitted during fasts, providing energy without breaking the fast rules.

cultural
Q

What are the traditional regional variations of Vrat Dosa in Indian cuisine?

A

In Gujarat, Vrat Dosa may include fenugreek leaves, while in Maharashtra, a touch of coconut is added to the batter. Some regions also substitute sabudana with poha for a slightly different texture.

cultural
Q

How is Vrat Dosa authentically served in Indian households during fasting?

A

It is typically served hot with a simple potato masala, a green chutney made from peanuts and coriander, and sometimes a side of fresh cucumber slices. The dish is eaten as a main meal during the fast.

cultural
Q

On what occasions or celebrations is Vrat Dosa traditionally prepared in Indian culture?

A

Vrat Dosa is commonly prepared on Ekadashi, Navratri, and other religious fast days. It is also made during special temple festivals where fasting is observed.

cultural
Q

How does Vrat Dosa fit into the broader Indian fasting cuisine tradition?

A

It exemplifies the fasting principle of using permitted grains and tubers to create a satisfying, protein‑light meal. The crisp texture mimics regular dosa while adhering to dietary restrictions.

cultural
Q

What are the authentic traditional ingredients for Vrat Dosa versus acceptable substitutes?

A

Authentic ingredients include samak rice, sabudana, rock salt, and yogurt. Acceptable substitutes are rice flour for samak (if not fasting) and regular peanuts instead of roasted peanuts, though the flavor changes slightly.

cultural
Q

What other Indian dishes pair well with Vrat Dosa?

A

Vrat Dosa pairs nicely with simple lentil soups like moong dal, a light cucumber raita, or a sweet coconut jaggery chutney, creating a balanced fasting meal.

cultural
Q

What makes Vrat Dosa special or unique in Indian fasting cuisine?

A

Its crispiness without fermentation or soaking sets it apart. The combination of samak rice and sabudana provides a light yet filling base that stays within fasting guidelines.

cultural
Q

What are the most common mistakes to avoid when making Vrat Dosa at home?

A

Common errors include grinding the rice and sabudana too coarsely, using too much water, and cooking the dosa on both sides. These lead to a soft, soggy dosa instead of the desired crisp texture.

technical
Q

Why does this Vrat Dosa recipe use a fine grinding technique instead of pre‑made flour?

A

Grinding fresh samak rice and sabudana creates a batter that retains natural moisture and yields a smoother, crisper dosa. Pre‑made flours can be too coarse and may not give the same texture.

technical
Q

Can I make Vrat Dosa ahead of time and how should I store it?

A

Yes, you can prepare the batter up to 24 hours in advance; keep it covered in the refrigerator. The masala and chutney can also be made ahead and stored in airtight containers for up to two days.

technical
Q

What does the YouTube channel Kabita's Kitchen specialize in?

A

The YouTube channel Kabita's Kitchen specializes in easy, home‑style Indian recipes with a focus on health‑friendly and fasting‑appropriate dishes, offering step‑by‑step guidance for everyday cooks.

channel
Q

How does the YouTube channel Kabita's Kitchen's approach to Indian fasting recipes differ from other Indian cooking channels?

A

Kabita's Kitchen emphasizes minimal ingredients, quick preparation, and authentic fasting rules, often avoiding lengthy soaking or fermentation steps that many other channels use. The host also shares practical tips for busy home cooks.

channel

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