व्रत वाला हल्का-फुल्का सुपाच्य नीर दोसा-नारियल चटनी के साथ-इन्स्टेंट-ईजी रेसिपी-Falahari Dosa Recipe

Ingredients

• 1 cup Sama Rice (200 g, washed twice and soaked in warm water for 30 minutes)
• 1/2 cup Desiccated Coconut (for soaking) (Unsweetened, fine texture)
• 1 cup Water (Warm water for soaking rice (not too hot))
• 3/4 cup Water (Warm water for soaking coconut)
• 1/2 cup Roasted Peeled Peanuts (Unsalted, roasted)
• 1/4 cup Desiccated Coconut (for chutney) (Unsweetened)
• 1 piece Green Chili (Adjust heat to taste)
• 1/2 inch Ginger (Peeled)
• 2 tablespoons Fresh Coriander Leaves (Coarsely chopped)
• 15-16 pieces Black Peppercorns (Whole)
• 2 teaspoons Rock Salt (Sendha Namak) (1 tsp for batter, 1 tsp for chutney)
• 2 teaspoons Lemon Juice (Freshly squeezed)
• 1/2 cup Water (For blending chutney)
• 1.5 cup Water (Added gradually to dosa batter for thin pouring consistency)
• 2 tablespoons Ghee (or allowed oil) (For greasing tawa and drizzling on dosa; use oil if fasting restrictions require)

Instructions

1. Wash and Soak Rice

   Rinse 1 cup (200 g) sama rice twice under running water. Transfer to a large bowl, add 1 cup warm water, cover and let soak for 30 minutes until the grains swell.

   Time: PT5M

2. Soak Desiccated Coconut

   Place 1/2 cup desiccated coconut in a small bowl, add about 3/4 cup warm water, stir, cover and let soak for 30 minutes.

   Time: PT30M

3. Prepare Spicy Peanut‑Coconut Chutney

   While the rice and coconut soak, combine 1/2 cup roasted peeled peanuts, 1/4 cup desiccated coconut, 1 green chili, 1/2 inch ginger piece, 2 tbsp coarsely chopped coriander, 15‑16 black peppercorns, 1 tsp rock salt, 2 tsp lemon juice and 1/2 cup water in a blender. Blend to a slightly coarse paste, scrape into a bowl, add a little extra water if needed to achieve a thick but pourable consistency.

   Time: PT10M

4. Drain and Blend Rice‑Coconut Mixture

   After 30 minutes, drain the soaked rice using a fine mesh sieve, discarding excess water. Transfer the rice and the soaked coconut (including the water) to the blender. Add 3‑4 tbsp water and blend until a completely smooth, grain‑free paste forms.

   Time: PT5M

5. Adjust Batter Consistency

   Gradually add the remaining water (up to 1.5 cups total) while blending or stirring until the batter becomes a thin, pouring consistency similar to a watery pancake batter. Stir in 1 tsp rock salt and mix well.

   Time: PT2M

6. Heat the Tawa

   Place a non‑stick tawa on medium‑high flame. Drizzle a few drops of ghee and spread it around the surface. Wait until the tawa is hot enough that a few drops of water sizzle and evaporate immediately.

   Time: PT5M

7. Cook the Neer Dosas

   Using a ladle or small spoon, pour a thin layer of batter onto the hot tawa and quickly swirl to spread it into a large, thin circle. Drizzle a few drops of ghee (or allowed oil) around the edges. Cook for 4‑5 minutes until light brown spots appear and the edges lift. Optionally flip for a few seconds, then remove with a spatula. Repeat with remaining batter; the recipe yields about 8 dosas.

   Time: PT40M

8. Serve

   Stack the hot dosas on a serving plate, serve immediately with the prepared peanut‑coconut chutney. Enjoy as a vrat‑friendly breakfast or snack.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

45 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sama Rice: Idli rice, short‑grain rice, regular white rice
• Instead of Desiccated Coconut (for soaking): Fresh grated coconut, Coconut milk solids
• Instead of Roasted Peeled Peanuts: Roasted chana dal, Cashews (if not fasting)
• Instead of Desiccated Coconut (for chutney): Fresh grated coconut
• Instead of Rock Salt (Sendha Namak): Regular salt (if not fasting)
• Instead of Ghee (or allowed oil): Sunflower oil, Mustard oil (if allowed)

Equipment Needed

• Fine Mesh Sieve
• Large Bowl
• Small Bowl
• Blender or Food Processor
• Non‑Stick Tawa (Griddle)
• Spatula
• Ladle or Small Spoon
• Stove (Gas or Electric)
• Measuring Cups and Spoons
• Knife

Critical Steps — Do Not Skip

• Soaking rice until fully swollen (30 min)
• Blending rice and coconut to a completely smooth batter
• Achieving thin, pouring consistency for the batter
• Cooking dosa on a properly heated non‑stick tawa

Chef Tips from the Video

• Warm water (around 40‑45°C) speeds up rice swelling without cooking it.
• Using desiccated coconut saves time and gives the same flavor as fresh grated coconut.
• A quick drizzle of ghee on the cooked dosa adds richness without breaking vrat rules.

Troubleshooting

Storage

Refrigerator: Store the batter in an airtight container for up to 24 hours; give it a gentle stir before using. Chutney keeps 2‑3 days refrigerated.

Freezer: Not recommended for dosa batter as texture changes; chutney can be frozen for up to 1 month.

Room temperature: Dosas are best served hot; if left at room temperature for more than 2 hours, quality declines.

Make-Ahead Tips

• Soak the rice and coconut a few hours ahead or overnight; keep them refrigerated.
• Blend the batter and store it in the fridge; give it a quick stir before cooking.
• Chutney can be prepared a day earlier; bring to room temperature before serving.

Frequently Asked Questions