Vrat Dosa is made with two main ingredients Bhagar and Sabudana. Those who don’t know what Bhagar is, it’s called Sama ke chawal or mordhan in many households. Vrat Dosa is a perfect recipe for people who do vrat or upvas. If you are tired of eating Sabudana Khichdi or Sabudana Vada, this is a great option to try. Easy to make, this Vrat Dosa tastes almost like normal dosa and can be made in a jiffy.
The only pre-requirement is soaking this bhagar and sabudana for atleast 3-4 hours. Once soaked, we will make a dosa batter by blending it in a mixer. The ratio of Bhagar to Sabudana is 2:1, that means for every 2 cups of Bhagar we will take 1 cup of Sabudana. By this quantity, we will make approx 10-12 dosas. This is how the batter consistency should look like.
Serve this Vrat Dosa with coconut chutney or Coriander chutney.
Try this Lauki Khichdi, this can be eaten in Vrat too.
You can check this Samak ke chawal dosa from Bharat’s Kitchen.
Let’s get started and make dosas.
| Prep Time | 15 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 2-3 Hours |
| Servings |
People
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- 2 Katori/Cup Sama Ke Chawal/ Mordhan
- 1 Katori/Cup Sabudana/Sago Pearls
- 1/2 Katori Curd/Dahi
- Sendha Namak as required
- water as required.
Ingredients
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- Wash bhagar and sabudana with clean water and then soak it into freshwater for approx 2-3 hours. Soak both of them separately.
- After 2-3 hours, drain the excess water. In a mixer jar, add soaked sabudana and curd, blend it well. It should be a smooth consistency. Take it out.
- Now in the same jar, add Bhagar and blend it to make a smooth paste.
- Now mix both the bhagar and sabudana mixture and blend it again together. At this point, you can check the consistency, add water if required.
- We want a dosa kind of batter. Add water carefully. I haven't added any water because the soaked water and curd was enough.
- Once both the mixture is blended nicely, strain the mixture using a strainer. This will help in getting rid of all the lumps. Usually, sabudana has some small rounds of lumps left.
- Now our batter is ready. Add salt and start the dosa process.
- Heat a non-stick tava, pour one ladle of batter and quickly make dosas. Drizzle oil or ghee and cook it from both sides. Cook it well it should turn crisp. Cook on low flame.
- For the next dosa, the tava should not be too hot. Sprinkle some water on the tava and clean it with a cloth. Now pour the batter again and make dosas.
- Serve it with coconut chutney.
- You can soak both bhagar and sabudana together, but I soak and blend them separately at first.
- The batter should be of dosa consistency.
- Add water if required.
- Add fresh dahi/curd.
- Do not pour dosa batter on hot tava, tava should be slightly hot.
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