microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with amazing 25 images
Sabudana Khichdi is an all-time favourite Maharashtrian snack, which is often had for breakfast or supper. We have made a quicker version of sabudana khichdi called microwave sabudana khichdi. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day.
Popular during fasts, it's also well known as Sabudana Khichdi faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food.
I don’t only make it during fasting days but also for breakfast, snack or even for dinner, I also prefer taking it along for a meal to work. Preparing the sabudana for the khichdi is very easy, all you need to do is soak sabudana prior. To make microwave sabudana khichdi, wash the sago. Drain and place them in a deep bowl, add approx. ½ cup of water and mix gently. Cover with a lid and keep aside for 8 hours. Combine the oil, cumin seeds and curry leaves in a microwave safe bowl and microwave on high for 1 minute. Add the potatoes, mix well and cover with a microwave safe lid and microwave on high for 5 minutes, while tossing it once in between. Add the soaked sabudana, peanuts, coriander, green chilli paste, lemon juice, sugar and salt, mix gently and cook on a medium flame for 3 minutes, while stirring once in between.
Serve microwave sago khichdi hot with curds.
It always helps to know a few hacks that help make such popular dishes quicker! This recipe for microwave sabudana khichdi is one such, which will help you make the dish within minutes.
Remember that the sago needs to be soaked for a long time, so plan ahead if you want to make this microwave sabudana khichdi. Once you do the needful, it is quite a hassle-free recipe that you can make any day!
For a complete faraali meal serve the Sabudana Khichdi in microwave along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa.
You can also try other quick and easy microwave recipes like Microwave Popcorn Made in A Bowl or Microwave Mug Dhokla.
Enjoy microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with detailed photos and video below.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi.
To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled.
Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose.
5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi.
Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.
banana raita recipe | kele ka raita | with amazing 8 images.
A perfect blend of sweet and spice, this banana raita will change your view about the fruit. If you thought banana could be used to make only desserts and fruit salads, you will be pleasantly surprised by this kele ka raita.
banana raita recipe is where we make a mouth-watering raita with bananas and fresh curds tempered with mustard and green chillies, which give it a spicy touch.
Ingredients for banana raita are always available in Indian kitchens. We all have atleast one banana and curd in our houses and this banana raita recipe can be made in 10 minutes.
banana raita is rich in potassium that will benefit hypertensive people wanting to lose weight. Use low fat curds to make this recipe for weight loss.
Make sure to use fresh curds, because sour curds will ruin the mouth-feel and flavour of this banana raita. Some people also make use of raw banana to make the banana raita.
Learn to make banana raita recipe | kele ka raita | with detailed step by step recipe photos below.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri.
To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled.
Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too.
This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic.
Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time.
Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet.
Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.
This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour.
The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well.
Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving.
You can try other delicious faraali recipes like the Faraali Pattice and Faraali Dosa .
kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with 23 amazing images.
kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki is a unique snack which can be enjoyed during the festival of fasting like Mahashivratri, Janmashtami, Ekadashi etc. Learn how to make Indian style kand ki pattice.
To make kand tikki, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately.
Indian style kand ki pattice is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some!
The nutty taste of peanuts augments the rustic taste of kand, making this faraali kand ki tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying.
Coriander gives a nice peppy touch to the purple yam tikki, but it is optional and can be avoided if you don’t want it. You can use rock salt instead of regular salt and enjoy a satiating snack during vrat, upvas. You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya.
Tips for kand tikki. 1. If you think that the mixture is not binding well, add a little more arrowroot flour. 2. Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft.
Enjoy kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with step by step photos.
One bite of this dessert explains its timeless popularity.
The Malai Kulfi tastes like an Indian festival being celebrated in your mouth – with the crunch of nuts and the indulgent notes of Indian spices.
It is a class apart, and much superior to regular ice-cream. Made by boiling milk till it reduces to a nice thick rabdi, the Malai Kulfi has a luscious mouth-feel and rich flavour, which make your heart melt.
It can be enjoyed as such or used to make other desserts like the Kulfi Falooda. Have a go at more Kulfi-based desserts like the Kulfi Shots or Kulfi and Fruit Ice Cream
peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweetpeach halwa is a rich, milky and fruity Indian mithai that is sure to please the palates of people with varied tastes. Learn how to make peach halwa with mava.
The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this Indian mithai recipe a winner. Every aspect of this recipe is carefully designed to entertain, including the luxurious garnish of slivered almonds.
To make peach halwa, heat the ghee in a broad non-stick pan, add the peaches and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Mash lightly using a potato masher. Add the mava and sugar, mix well and cook on a medium flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix well. Serve hot garnished with almond slivers.
The summer season, especially April and July are the peak season of peach. Learn how to buy the perfect peach. This red-yellow fruit is sweet by itself and thus perfect to make sweets. The addition of mava not only adds to its creaminess but also reduces the cooking of easy Indian festival sweet.
Perk up your festive mood with this unique mithai. Enjoy it during Diwali, the festival of diyas or Dusshera, the festival which marks the victory of good over evil. The interesting part about this peach halwa with mava is that it can be enjoyed during the festivals of fasting like Holi, Janmashtami and Ekadashi too!
Tips for peach halwa. 1. Do not chop the peaches very finely. This will let you enjoy its little mouthfeel after cooking. 2. Adjust the use of sugar depending on the sweetness of peaches. 3. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma.
Enjoy peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet.
dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images.
dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri.
To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi.
This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day.
Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking.
If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda.
Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic.
Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos.
peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with amazing 8 images.
peanut curd chutney or faral chutney is a quick and easy farali chutney eaten during fasting days! faral chutney compliments really well with farali food like sabudana vada and potato chips! farali chutney is a 5 ingredient recipe made off unsalted peanuts, curd, ginger green chilli paste, lemon juice, jeera and can be ready in a jiffy!
When peanuts and fresh curds are combined, what you get is a spicy, crunchy and tangy shingdana chutney accompaniment that goes well with Sabudana Khichdi and Sabudana Vada , Kand Aloo Pakoda and Faraali Pattice.We have used unsalted peanut and would suggest you to do the same during fasting. Some people also skip table salt during their fasting days and use rock salt that’s why we have used rock salt in preparing the peanut curd chutney!
The best part is that this farali chutney for sabudana vada involves zero cooking time! Just pop everything into the blender, whir, and it’s ready! Do not add any water while grinding, or the peanut curd chutney might become watery!!
Complete your farali thali with healthy peanut curd chutney on the side! All ingredients used in peanut curd chutney are healthy.
Learn to make peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with detailed step by step recipe photos and video below.
potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe | with 26 amazing images.
potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe is a quick recipe made with commonly available ingredients. Learn how to make grated potato khichdi.
To make potato khichdi, peel and grate the potatoes using a thick grater. Put them in enough water to avoid discoloration. Drain well. Squeeze out the water completely by squeezing it between your palms. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the potatoes and salt, mix well and cook on a slow flame for 8 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 minute. Serve hot.
A satiating and tasty khichdi made without any cereals or pulses – can you believe it? Well, here is a unique khichdi made with potato as the base. This grated potato khichdi is a good choice for people who do not like sabudana khichdi.
Perked up with crushed peanuts, green chillies and lemon juice, this lip-smacking Navratri fasting recipe has a pleasing combination of spiciness and tanginess that you will surely enjoy.
This Indian aloo khichdi is perfect for vrat, upvas days. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy this khichdi hot and fresh with a bowl of curd or peanut curd chutney as a satiating meal.
Tips to make potato khichdi. 1. Grating the potatoes thickly is important to prevent it from turning lumpy. 2. Also do not keep the grated potatoes in water for too long. They might turn black. 3. Salt can be replaced with rock salt (sendha namak).
Enjoy potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe | with step by step photos.
buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with 20 amazing images.
buckwheat farali handvo is a traditional Gujarati dish that is commonly prepared during fasting periods. Vrat, upwas or fasts is observed by many Hindus on auspicious festivals like navratri, shivratri or even days like ekadashi or karwa chauth.
buckwheat farali handvo is a savory cake made using buckwheat flour (kuttu ka atta) and a variety of vegetables like bottle gourd, potatoes, and peanuts.
The word "farali" refers to the ingredients that are allowed to be consumed during fasting, making this dish suitable for those following a restricted diet. Buckwheat flour is gluten-free and high in nutrients, making it a healthy alternative to regular flour.
The preparation of buckwheat farali handvo involves soaking the buckwheat flour with curds and mixing it with grated vegetables, spices, and herbs to form a thick batter. This batter is then steamed or cooked in a pan until it is crispy and golden brown on the outside.
buckwheat farali handvo is typically served with yogurt or a side of farali green chutney. It is a flavorful and nutritious dish that provides energy during fasting periods while also satisfying the taste buds.
Pro tips for buckwheat farali handvo. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake. 2. Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes. 3. Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly.
Enjoy buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with step by step photos.
microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images.
microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes.
To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled.
Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion.
Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes.
Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi.
Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe.
Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos.
baked sweet potato fries recipe | oven baked Indian sweet potato fries | garlic shakarkand fries | with 30 amazing images.
baked sweet potato fries recipe | oven baked Indian sweet potato fries | garlic shakarkand fries is a healthy alternative to deep-fried fries. Learn how to make oven baked Indian sweet potato fries.
To make baked sweet potato fries, combine the sweet potato fingers, cornflour and sea salt in a deep bowl and mix well. Add olive oil and toss well again. Place the sweet potatoes on a baking tray and ensure there is a gap between each fry. You will need to put the fries in 2 baking trays. Bake in a pre-heated oven at 210ºC (420ºF) for 25 minutes, while turning the fries once in between after 12 minutes. Add the garlic powder, pepper powder and chilli powder and toss well. Serve immediately.
Here is an off-beat treat that will make your evening very special! Oven baked Indian sweet potato fries is crisp and spicy enough to suit a winter’s evening, yet light enough to fit into a summer’s day too, which makes it truly an all-weather treat.
Garlic shakarkand fries as easy as tossing together cut sweet potatoes, olive oil and seasonings and baking them. With so little effort, what you get is totally out-of-this-world. These fries are crisp outside, soft inside, and appetizingly flavoured. What more can you ask for?!
Sweet potatoes are a source of vitamin A and vitamin C which promote skin, eye and hair health. The olive oil adds in some MUFA (mono unsaturated fatty acids) which have heart protecting benefits. While these baked sweet potato fries are non-fried, it is important to note that small quantities of cornflour has been used for coating them.
Tips for making baked sweet potato fries. 1. If you see any cornflour on the potatoes, mix it well in with your fingers. 2. Place the cut sweet potatoes on a baking tray and ensure there is a gap between each fry.
Enjoy baked baked sweet potato fries recipe | oven baked Indian sweet potato fries | garlic shakarkand fries | with step by step photos.
sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe | with 28 amazing images.
sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe is a yummy treat which can be enjoyed during the fasting festivals. Learn how to make crispy varai dosa.
To make sanwa dosa, clean, wash and soak the sanwa millet for 6 hours or overnight in enough water and drain well. Combine the soaked sanwa, potatoes and ¾ cup of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add 1¾ cups of water, cumin seeds, coriander, green chillies and rock salt and mix well. Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Grease the tava (griddle), with a little oil and pour 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa. Cover with a lid and cook on a medium flame for 1 minute. Remove the lid add 1 tsp of oil over it and on the sides and cook on a medium flame for 2 to 3 minutes, or till it is crisp from all the sides. Fold the dosa into a semi-circle. Repeat with the remaining batter to make 11 more dosas. Serve immediately with peanut curd chutney.
Barnyard millet dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sanwa Dosa and Rava Dosa!
This is good because you get the same taste with a better grain, and also it can be had on fasting days. Though sanwa and sago combination is quite famous to make upvas dosa , here we have used an innovative batter of sanwa millet and boiled potatoes, perked up with cumin seeds and green chillies.
Next what comes to your mind is sambar which is served in most South Indian restaurants with dosa. Do not despair, we have farali sambar as an accompaniment to crispy varai dosa for Navratri. This together makes a completely satiating vrat fasting meal. However, it is often served with peanut curd chutney too!
Tips for sanwa dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Since this dosa is for fasting, we have used rock salt. But if you wish, you can replace it with table salt. 4. While cooking the Sanwa Dosa, make sure you cook it on a medium-low flame till it is crisp. Do not remove it while soft or increase the flame to high, because that will ruin the texture of the dosa. 5. Like most dosa, this too has to be served immediately.
Enjoy sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe | with step by step photos.