Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch
Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch is something that I have loved my entire life. They are nice and they look fantastic.

Mix rajgiri flour with buttermilk, salt and pepper and make a batter of pouring consistency and keep aside. Mash potatoes and add finely chopped green chillies and salt and mix. When they begin to splutter, add turmeric powder. You may have noticed addition of peanuts in many vrat dishes whether it's dahi aloo, kadhi, aloo ki sabzi, tikkis.

To begin with this recipe, we have to first prepare a few ingredients. You can have vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch:
  1. Take For dosa
  2. Make ready 1 cup sabudana
  3. Make ready 2 cup sama rice
  4. Take 1 spoon Sendha namak
  5. Make ready 2 spoon curd
  6. Prepare For aloo sbji
  7. Prepare 4 potatoes medium size
  8. Take 1 spoon Jeera
  9. Get 1 spoon Oil
  10. Make ready as per taste Sendha namak
  11. Prepare as needed Coriander leaves
  12. Get 2 green chillies
  13. Get For chutney
  14. Get 1/2 cup Peanuts
  15. Take 2 Green chilli
  16. Prepare as per taste Sendha namak
  17. Prepare as required Coriander
  18. Make ready As required Ginger
  19. Take For masala chas
  20. Get 250 ml Chanch
  21. Take as per taste Senda namak
  22. Take as per taste Jeera powder
  23. Make ready as required Coriander

Moongphali Aloo ki sabzi - Ganapati festival is started in Indian and people are busy in so many preparations and decorations. Vrat wale aloo ki sabzi - a satvik dish consumed during Hindu fasting like Navratri vrat, Ekadasi, Maha Shivratri, Janmashtami, Chaitra Navratri, Gauri vrat, Santoshi Mata vrat, etc. Jump to: 🧾Ingredients 👩‍🍳Step By Step Photo Instructions 🍽 Serving Ideas 📋 Recipe Card ⭐ Reviews. Heat oil in a wok or pan and add cumin seeds and allow to splutter.

Steps to make Vrat ka dosa with aloo sabzi and peanuts chutney and masala chanch:
  1. For dosa soak sama rice and sabudana for 4 hours.
  2. After 4 hours rinse well then grind smooth batter and take out in bowl. Mix salt and curd.
  3. Cover and rest it fo 5 hours for fermentation.
  4. Put tawa on gas and heat. Grease with oil and pour little batter and spread evenly and make dosa.
  5. Cook it till become golden.
  6. For aloo sabji. Boil potatoes in pressure cooker properly. In a kadhai take 2 spoon oil and heat. Now add jeera and let it crackle. Now add chopped green chillies and boiled and mashed potatoes.add salt. And cook for t min. Garnish with coriander leaves
  7. For chutney dry roast peanuts. Now put them in a mixer jar. Add 2 green chillies coriander and ginger add some salt. And grind it well.chutney is ready.
  8. For masala chas add salt and jeera powder into chaas and mix. Add coriander leaves. And it's ready

Jump to: 🧾Ingredients 👩‍🍳Step By Step Photo Instructions 🍽 Serving Ideas 📋 Recipe Card ⭐ Reviews. Heat oil in a wok or pan and add cumin seeds and allow to splutter. Add sesame seeds and saute for another minute or until it starts to pop, remove in a plate and allow to cool. Vrat Wale Aloo Rasedaar Recipe - About Vrat Wale Aloo Rasedaar Recipe: This potato sabzi is eaten especially during vrat or fasting. During Navratri, the nine day festival where fasting is observed for the entire festival, it is understandably tough to go without eating salt, so rock salt or sendha namak is used instead of the normal salt.

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