Скачать или смотреть Delicious Upvas Dosa Thali for Shravan | Sweet Potato Bhaji & Chutney

Fasting food doesn’t have to be boring. I’ve always believed that upvas meals can be both nutritious and delicious, and today’s thali is one such recipe that brings comfort, simplicity, and flavour to your plate.

In this video, I’m sharing a wholesome Upvas (Fasting) Thali made up of three classic elements:
Sabudana + Samak Dosa - crisp on the outside and soft inside
Sweet Potato Bhaji - mildly spiced, nutritious and comforting
Coconut Peanut Chutney - creamy, tangy, and made without any water

This thali is perfect for Shravan month, Navratri, Ekadashi, or any fasting day.

INGREDIENTS:

For Dosa Batter:
1 cup Sabudana (Sago/Tapioca pearls)
2 cups Samak rice (Barnyard millet / Bhagar / Varai / Bharnyard chawal)
2 boiled Potatoes
6 tbsp Curd (dahi)
1 tsp Grated Ginger
3 Green Chilies
Salt to taste (Himalayan pink salt or sendha namak)
Approx. 6 cups Water (used gradually while grinding and adjusting batter consistency)

For Sweet Potato Bhaji:
500g Sweet Potato, boiled with skin
1 tbsp Ghee
1 tsp Cumin seeds
1 sprig Curry leaves
3 Green Chilies, chopped
½ inch Ginger, grated
Salt to taste
1 tbsp Lemon juice
¼ cup Chopped Coriander
1 tsp Chili flakes (optional, for extra heat)

For Coconut Peanut Chutney:
1 cup Fresh grated Coconut
1 tsp Grated Ginger
1 tsp Cumin seeds
2 Green Chilies
3 tbsp Roasted Peanut Powder
2 tsp Sugar
1½ cup Curd (Yogurt) (used in parts for consistency)
Salt to taste

________________________________

METHOD:
Step 1: Prepare the Dosa Batter
Dry roast 1 cup sabudana on medium flame for 2–3 mins to remove moisture. Let it cool.
In a mixer, grind roasted sabudana, 2 cups samak rice, 2 boiled potatoes, 6 tbsp curd, ginger, and green chilies with water to make a smooth batter.
Add more water gradually till you get a flowing dosa batter consistency (around 6 cups in total).
Add Himalayan pink salt and let it rest for 15–20 mins.

Step 2: Make the Sweet Potato Bhaji
Cut boiled sweet potatoes into cubes (skin optional).
Heat ghee in a pan, add cumin, curry leaves, chopped green chilies, and grated ginger. Sauté briefly.
Add salt and sweet potatoes. Mix well.
Add lemon juice and coriander. Optional: sprinkle chili flakes for a spicy kick.
Let it cook for a minute or two.

Step 3: Make the Chutney (No water used)
In a mixer, add coconut, ginger, cumin, green chilies, peanut powder, sugar, lemon juice, and curd. Grind to a thick paste.
Add salt to taste and extra curd if the chutney feels too thick.
Blend again briefly — the chutney should be creamy and smooth.

Step 4: Cook the Dosa
Heat a dosa tawa and smear ghee.
Pour batter from the outer edge to the center in a circular motion.
Let the top cook fully before flipping.
Flip, cook till golden brown, fold and serve.

SERVE YOUR THALI:
Plate the crispy dosa with warm sweet potato bhaji and chilled coconut peanut chutney. Perfect balance of crunch, spice, and creaminess — all vrat-friendly and made with love!
Why you'll love this recipe:
100% No onion, no garlic
Gluten-free & sattvik
Ideal for any fasting day
Balanced flavours and textures


If you enjoyed this recipe, don’t forget to LIKE, SHARE, and SUBSCRIBE to my channel for more festive, traditional, and everyday Maharashtrian recipes.


Follow for more on Instagram - https://insta.openinapp.co/rmp0h

Facebook- https://fb.openinapp.co/8db03