Sama Chawal Makhana Masala Dosa can be paired with plain yogurt or can be served as a part Satvik Platter with Fasting Jeera Aloo and Sabudana Kheer or Makhana Kheer. I have also shared earlier Makhana Masala Dosa Recipe for non-fasting days, which is prepared with the combination Makhana and Rava.
With this recipe, you can also checkout more fasting recipes, like Mango Barfi Recipe, Coconut Ladoo Recipe, Makhana Chivda Namkeen Recipe, Makhana Raita Recipe, Badam Burfi Recipe, Panchmewa Paag Recipe and Instant Kalakand Recipe.
Finally, I would like you visit and checkout Breakfast Recipes Collection and Indian Sweets Recipes Collection.
Instructions for how to make Upvas Makhana Dosa or Farali Dosa:
- Firstly, prepare fasting Aloo Masala for dosa, heat a pan and add 2 tsp Ghee/ Clarified Butter to it.
- Splutter 1 tsp cumin seeds and add 1 tbsp raw peanuts to it and roast them on low flame for 3-4 minutes or until they are roasted.
- Then add 2 finely chopped green chilies and 1 tbsp grated ginger to it. Sauté for a minute.
- Next add rock salt to taste and 1/2 tsp grounded black pepper.
- Finally, add 4 boiled and mashed potatoes and 2 tbsp finely chopped fresh green corinader.
- Mix them really well and cook for 2 more minutes. Fasting Potato Masala for Dosa is ready.
- For Dosa Batter: Take 1 cup Makhana/ Lotus Seeds/ Fox nuts in a bowl and then add 1/2 cup sama ke Chawal to it.
- Then add water to soak them for 30 minutes.
- After 30 minutes, transfer the soaked sama and makhana to the grinder jar without water and blend to smooth batter & transfer to bowl.
- Add 1 tsp ghee to batter and mix well. Cover and keep it aside for 15-20 minutes.
- After 20 minutes, add sendha namak as per taste and 1/2 tsp ground black pepper to it.
- Mix them really well. Fasting Dosa Batter is ready.
- Heat a tawa, grease with oil and then sprinkle some water and wipe it off.
- Pour a ladleful of batter and spread as thin as possible making a crispy dosa.
- Spread uniformly 1/2 tsp Ghee over it. It is optional.
- When dosa starts to golden in colour, place 2 tbsp of prepared fasting aloo masala on one side.
- Scrape the sides of dosa and fold it.
- Fasting Samak Makhana Masala Dosa is ready to serve. Enjoy Vrat Ka Dosa with curd/plain yogurt.
1. Heat a pan and add 2 tsp Ghee/ Clarified Butter to it. You can also use peanut oil for fasting. When not making for fasting you can use any oil.
2. Splutter 1 tsp cumin seeds and add 1 tbsp raw peanuts to it and roast them on low flame for 3-4 minutes or until they are roasted.
3. Then add 2 finely chopped green chilies and 1 tbsp grated ginger to it. Sauté for a minute.
4. Next add rock salt to taste and 1/2 tsp grounded black pepper. Use Sendha Namak/ rock salt for fasting recipes.
5. Finally, add 4 boiled and mashed potatoes and 2 tbsp finely chopped fresh green corinader.
6. Mix them really well and cook for 2 more minutes. Fasting Aloo Masala for Dosa is ready.
7. Take 1 cup Makhana/ Lotus Seeds/ Fox nuts in a bowl and then add 1/2 cup sama ke Chawal to it.
8. Then add water to soak them for 30 minutes.
9. After 30 minutes, transfer the soaked sama and makhana to the grinder jar without water and blend to smooth batter.
10. Transfer the samo makhana batter to a large bowl.
11. Add 1 tsp ghee to batter and mix well. Adding Ghee to the batter gives the dosa moisture.
12. Cover and keep it aside for 15-20 minutes.
13. After 20 minutes, add sendha namak as per taste and 1/2 tsp ground black pepper to it. Mix them really well. Fasting Dosa Batter is ready.
14. Heat a tawa, grease with oil and then sprinkle some water and wipe it off.
15. Pour a ladleful of batter and spread as thin as possible making a crispy dosa. Make sure tawa is not too hot.
16. Spread uniformly 1/2 tsp Ghee over it. It is optional.
17. When dosa starts to golden in colour, place 2 tbsp of prepared fasting aloo masala on one side.
18. Scrape the sides of dosa and fold it. Then sprinkle water on tawa and again wipe off it. Now, spread the batter for next dosa. Repeat this step for preparing all dosa.
19. Fasting Samak Makhana Masala Dosa is ready to serve. Enjoy Upvas Ka Dosa with curd/plain yogurt.
Tips:
- You can squeeze half lime in the aloo masala to make them more flavourful.
- Adding peanuts is totally optional, you can even add roasted cashew nuts too in place of peanuts.
- Greasing tawa with oil is required just before first dosa, but sprinkling water and wiping off is required, before every time spreading dosa batter.
- Samvat Makhana Masala Dosa / Vrat Ka Dosa tastes great when prepared crispy, and served hot.
AuthorNidhi kakkarIngredients
Directions
1. Heat a pan and add 2 tsp Ghee/ Clarified Butter to it. You can also use peanut oil for fasting. When not making for fasting you can use any oil.
2. Splutter 1 tsp cumin seeds and add 1 tbsp raw peanuts to it and roast them on low flame for 3-4 minutes or until they are roasted.
3. Then add 2 finely chopped green chilies and 1 tbsp grated ginger to it. Sauté for a minute.
4. Next add rock salt to taste and 1/2 tsp grounded black pepper. Use Sendha Namak/ rock salt for fasting recipes.
5. Finally, add 4 boiled and mashed potatoes and 2 tbsp finely chopped fresh green corinader.
6. Mix them really well and cook for 2 more minutes. Fasting Aloo Masala for Dosa is ready.
7. Take 1 cup Makhana/ Lotus Seeds/ Fox nuts in a bowl and then add 1/2 cup sama ke Chawal to it.
8. Then add water to soak them for 30 minutes.
9. After 30 minutes, transfer the soaked sama and makhana to the grinder jar without water and blend to smooth batter.
10. Transfer the samo makhana batter to a large bowl.
11. Add 1 tsp ghee to batter and mix well. Adding Ghee to the batter gives the dosa moisture.
12. Cover and keep it aside for 15-20 minutes.
13. After 20 minutes, add sendha namak as per taste and 1/2 tsp ground black pepper to it. Mix them really well. Fasting Dosa Batter is ready.
14. Heat a tawa, grease with oil and then sprinkle some water and wipe it off.
15. Pour a ladleful of batter and spread as thin as possible making a crispy dosa. Make sure tawa is not too hot.
16. Spread uniformly 1/2 tsp Ghee over it. It is optional.
17. When dosa starts to golden in colour, place 2 tbsp of prepared fasting aloo masala on one side.
18. Scrape the sides of dosa and fold it. Then sprinkle water on tawa and again wipe off it. Now, spread the batter for next dosa. Repeat this step for preparing all dosa.
19. Fasting Samak Makhana Masala Dosa is ready to serve. Enjoy Upvas Ka Dosa with curd/plain yogurt.
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