व्रत का मसाला डोसा और चटनी बिना भिगोये बिना फरमेंट के

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

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

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