Craving something crisp and comforting during your vrat (fasting) days? This Vrat ka Dosa is the perfect recipe to try. Made with ingredients commonly consumed during fasts like sama rice, sabudana, and boiled potato, it’s a delicious and easy-to-make alternative to your regular dosa—without compromising on taste or texture.

What is Vrat ka Dosa?

Vrat ka Dosa is a fasting-friendly version of traditional dosa, made without rice or lentils. Instead, it uses ingredients like sama rice (barnyard millet), sabudana (sago), and boiled potatoes to form a smooth batter that crisps beautifully in a pan.

Main Ingredients of Vrat ka Dosa

• Sabudana (Sago) – Adds texture and crispiness

• Sama Rice (Barnyard Millet) – A popular grain substitute for vrat

• Boiled Potato – Provides binding and softness

• Curd & Spices – Enhance flavor and fermentation

What Is So Special About Vrat ka Dosa?

• 100% gluten-free and grain-free

• Requires no fermentation

• Crisp edges with a soft center

• Perfect for Navratri and other fasting occasions

• Easily customizable with vrat-safe ingredients

Quick and Easy Vrat ka Dosa

This dosa batter comes together quickly in a mixer and requires just 5-10 minutes of resting time. The dosa cooks in minutes and has a beautiful net-like pattern when poured on a hot pan.

How to Make Vrat ka Dosa

Ingredients:

For the Batter:

• Sabudana – ¼ cup

• Sama Rice – ½ cup

• Boiled Potato – 1 (diced)

• Green Chilli – 3

• Ginger – 2 inch piece

• Curd – 2 tbsp

• Sendha Namak – to taste

• Water – 2 cups

For Seasoning:

• Cumin Seeds – a pinch

• Black Pepper Powder – a pinch

• Fresh Coriander – a handful, chopped

• Ghee – as required

Note: You can skip or substitute any ingredients based on your personal fasting preferences.

Instructions

1. Dry roast sabudana in a moderately hot pan for 3–4 minutes, stirring continuously. Let it cool completely.

2. Transfer the roasted sabudana to a mixer jar. Add sama rice, boiled potato, green chillies, ginger, curd, sendha namak, and water.

3. Grind into a smooth batter and transfer to a bowl.

4. Stir in cumin seeds, black pepper powder, and chopped coriander. Let the batter rest for 5–10 minutes.

5. Heat Bauhaus Nonstick Open Frypan over high flame until it's extremely hot.

6. Pour the batter using a ladle. The batter should spread and form a net-like structure.

7. Once the dosa sets, drizzle some ghee and cook on low flame until crispy.

8. Serve hot with vrat-friendly chutney or yogurt.

Meyer Bauhaus Nonstick Open Frypan, 20 cm, Red

Expert Tips

• Ensure the pan is super hot before pouring the batter to get the perfect texture.

• Adjust water to get a pourable consistency—but not too runny.

• For extra crispiness, cook over low flame after the dosa sets.

• You can add grated coconut or crushed peanuts for more flavor and texture.

Recipe Card

Vrat ka Dosa

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Category

Breakfast, Snack

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

130

This Vrat ka Dosa is a delicious and crisp fasting-friendly dosa made with sabudana, sama rice, and potatoes. No fermentation required—perfect for Navratri, Ekadashi or any other fasting day.

Author:

Parth Kapoor

Ingredients

• ¼ cup Sabudana
• ½ cup Sama Rice
• 1 Boiled Potato, diced
• 3 Green Chillies
• 2-inch Ginger
• 2 tbsp Curd
• Sendha Namak, to taste
• 2 cups Water
• A pinch Cumin Seeds
• A pinch Black Pepper Powder
• A handful Fresh Coriander, chopped
• Ghee, as required

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Directions

1. Dry roast sabudana for 3–4 minutes. Cool completely.

2. Grind sabudana, sama, potato, chillies, ginger, curd, salt, and water into a smooth batter.
3. Add cumin, pepper, and coriander. Let rest for 5–10 minutes.
4. Pour batter on a hot nonstick pan to form a net pattern.
5. Drizzle ghee and cook on low heat until crisp.
6. Serve hot.

Recipe Video

Recipe Note

You may skip or replace ingredients based on your personal fasting guidelines. Always use sendha namak (rock salt) during vrat.