How to make Vrat Poras Dosa

Everyone likes to eat something spicy and good during the fast.  But the recipes made during fasting are very few.  That's why today we are going to make Poras Dosa, with masala potato and delicious peanut chutney.  It is very beneficial to eat and it is also very easy to make.


Ingredients for Poras Dosa


For Dosa


Samawat Chawal - 1 cup (100 grams)

Potato - 2

Rock Salt 1 tsp

Cumin Seeds - ½ tsp


For Peanut Chutney


Peanuts - ½ cup

Lemon - 1 small

Rock Salt - ¾ tsp

Cumin Seeds - ½ tsp

Black Pepper - ¼ tsp, grounded

Green Chilli - 2

Curry Leaves - 20-25

Oil - 1 tbsp


For Masala Aloo


Ghee - 1 tbsp

Cumin Seeds - ½ tsp

Ginger - ½ tsp, grated

Green Chilli - 1 tsp, finely chopped

Curry Leaves - 10-15

Potato - 4, boiled

Rock Salt - 1 tsp

Black Pepper - 1 tsp, grounded

Green Coriander


Process of making Peanuts Chutney


Put 1 tbsp of oil in a pan and heat it.  Put peanuts in hot oil and fry them while stirring continuously.  After slightly changing the color of peanuts, put them in the pan itself and put ½ tsp of cumin, 2 green chilies and 20-25 curry leaves (if you do not have curry leaves, you can leave them) and put them in hot oil by turning off the gas.  Fry a little.


Cool them a little and put them in a mixer jar.  Also add ¾ tsp of rock salt, ¼ tsp of ground black pepper, juice of 1 small size lemon and ½ cup of water and grind it lightly.  After grinding, take it out in a bowl and mix it by adding a little water to the remaining sauce in the jar.  In this way the peanut chutney will be ready, if you do not like it too thick, then you can make it thin by adding a little more water.


Process of making Masala Aloo Recipe


In the same pan, heat 1 tbsp of ghee (you can add more or less as per your choice).  Put 1/2 tsp of cumin seeds in hot ghee and fry.  After roasting, add ½ tsp of grated ginger and 1 tsp of finely chopped green chilli and fry it.  Then add 10-15 curry leaves and fry it.  Now reduce the flame to low, after breaking four boiled potatoes in it, put them in a pan and mix them well.  Turn the flame medium and add 1 tsp of rock salt and 1 tsp of powdered black pepper and fry it well for 3-4 minutes.  After roasting, put some green coriander and turn it off the flame by stirring it once.  In this way masala potatoes will be ready.


Process of making Dosa


Wash the sama rice thoroughly and soak it in water for two hours.  When the time is up, remove the water, along with peeling two raw potatoes.  Now cut the rice and potatoes into small pieces in the mixer jar so that they can be easily ground.  Add ¼ cup of water (first pour less water or else the water will start coming out of the jar) and grind it finely.  Take out this mixture in a bowl.  Since the mixture should be thin, then add ¾ cup of water to make a thin batter.


Now add 1 tsp of rock salt and ½ tsp of cumin seeds (if you want to make the dosa a little spicy, you can also add green chillies and black pepper to it) and mix it well.  Heat a tawa, pour some oil on it and spread it all around.  When hot, pour the batter little by little on the pan.  Because the batter is thin, then it has to be poured well on the entire pan, where it feels less, put more.


Bake it for 3 minutes, then turn it when it becomes light golden brown.  Keep the flame high and cook it from both the sides till it turns golden brown.  When roasted, remove the dosa and keep it on a plate and prepare the rest of the dosa in the same way.  To make dosa, while pouring the batter on the pan, stir it a little because the mixture settles down.  In this way crunchy dosa, masala potatoes and chutney will be ready.




When making batter for dosa, keep it thin.

Keep the tawa very hot while spreading the dosa.

How to make Vrat Poras Dosa



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