The festival of Navratri has begun and the festival is fasting for nine days to please the goddess. Now fasting for so long, it is said that the list of substances should also be large. The same foods of fasting, such as sabudana khichdi, pulp, potato chips, are all acquainted with all but do you know? You can also create fasting dosage. Yes, today you are going to know how to create fasting dosa from Bhagwat today.

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In Indian recipes, Dosa is from the south but is popularly known across the country. Dosa is generally made of rice and udid dal. But for fasting days or for a light diet, we can give the dosha a different and nutritious taste by using different grains. One of the special recipes is the dosa of Bhagri. Bhagar is eaten in fasting and is light to digest.

It is very beneficial for health because of the protein, fiber, calcium and minerals. During fasting, there are many substances from the bean, such as khichi, plate, ladoo; But this type of dosa is quick and crispy in fasting. Ha Dosa It is easy to make and it does not cost much material. In particular, this dosa is crisp from the outside and the inside is soft, and if you eat yogurt, coconut chutney or simple salt, it is still nice. So let’s know the materials and actions needed.

Material

• Bhagar – Capped C)
• Sabudana – 1 cup (voluntary, crispness)
• Yogurt – 1 cup
• Green Chilli – 1
• Ginger
• Cumin – 1 tsp
• Salt – To taste
• Water – as per requirement
• Ghee/Oil – To Shake Dosa

Make a simple garlic sauce in the house in 5 minutes, the food will remain well for a month.

Action

• For this, first wash the soil and the soap. Soak them in water for 2-3 hours.
• Add the soaked Bhagar and Sabudana mixer to it, add green chillies, cumin seeds and a little water and mix a smooth paste.
• Add yogurt and salt to this flour and mix well. The dosa is nice that the flour is covered for about 5 minutes.
• Heat the tawa to the dosa and lightly ghee/oil.
• Pour the flour over a hot pan and spread the thin dosa by rotating round the flour.
• When the edges of the dosa begin to be released, leave a little ghee/oil on it and fry it until golden and crisp.
• No need to revert to the dosa, remove it in the plate once it is crisp. Serve with yogurt, peanut sauce or coconut chutney.
• If you want to dosage immediately, soak the bread and sabudana for only 2-3 hours and make flour immediately.
• If you want more crispy doses, add a little sabudana to the flour.