Share
During Indian festivals or religious observances like Navratri, Ekadashi, or Shravan Mondays, fasting becomes a regular part of many people’s lives. These fasts come with rules that vary by region or tradition, but most avoid grains, pulses, and sometimes even salt. While sabudana khichdi and alu dishes are the go-to choices, they do get repetitive rather quickly. That’s where upvas dosa makes a quiet entry.
Unlike regular dosa, which relies on rice and urad dal, these fasting dosas are prepared using vrat-friendly ingredients such as sama (barnyard millet), rajgira (amaranth), or sabudana. They’re often lighter, a bit nuttier in flavour, and perfect for those looking to try something slightly different while still observing their fast.
This isn’t a step-by-step recipe post, but more of a set of ideas, things you can try depending on what you have at home and what appeals to your taste. These dosa variations are best enjoyed hot, with a simple chutney or curd on the side, and once you get a hang of them, you’ll find yourself making them even outside fasting days.
Upvas Dosa Recipe Ideas That Don’t Taste Like Compromise
Below are some dosa ideas that work well for fasting and don’t need much fuss. These aren’t exact formulas, but more like pointers on how to mix ingredients, what to pair them with, and small tips that help you get better results.
1. Sama Dosa (Barnyard Millet Based)
Sama ke chawal, also known as barnyard millet, is one of the most common fasting grains. It’s light, cooks quickly, and has a mild taste that works well in dosa-style preparations. To make a good dosa base with sama, the grain needs to be soaked for a few hours and blended into a smooth batter, usually with some grated potato or boiled arbi added for binding. You could even include a spoonful of sabudana for extra softness. These dosas are delicate, so a non-stick surface really helps here. They crisp up better when the batter isn’t too thick. Serve it with chilled curd or sendha namak peanut chutney.
2. Rajgira And Singhara Dosa
Rajgira (amaranth flour) and singhara (water chestnut flour) are fasting staples, and when combined, they make a flexible batter that behaves a little like a pancake. You might need some boiled potatoes or even a few spoonfuls of grated bottle gourd to hold the flours together better. The trick is to spread it thinner than a regular dosa, cook it on low heat, and be patient. It won’t have the same elasticity, but it does develop a lovely nutty crispiness around the edges. You can make this as a breakfast dosa or even pair it with a vrat curry in the evening.
3. Sabudana Dosa
If you’re already a fan of sabudana khichdi, this one might be a nice switch. Sabudana can be soaked and ground with a bit of soaked sama or rajgira to create a loose dosa batter. Add mashed potato or boiled kuttu (buckwheat) flour to bring it all together. Let it rest for a while, and the sabudana thickens as it sits. This dosa tends to be soft rather than crisp but has a lovely chewiness and flavour. A light drizzle of ghee while cooking helps improve both taste and texture. Pair it with sweetened curd if you’re okay with dairy during your fast.
4. Kuttu Dosa (Buckwheat Flour Twist)
Kuttu flour tends to be a bit tricky when it comes to dosas, but if you get the ratios right, it can be quite satisfying. Mix it with grated raw banana (or boiled potato), some grated ginger, and sendha namak to get a spreadable consistency. You might need to cook this dosa slower than your usual ones, but the nutty, earthy taste is worth the wait. The best part is that you can sprinkle crushed roasted peanuts on top before flipping, giving it a little crunch.
5. Samak-Sabudana Mix Dosa
When sama and sabudana come together, they form a lovely partnership. Sama gives it the grainy feel and body, while sabudana adds that smooth, slightly sticky texture that helps hold everything together. Some people add sendha namak, grated lauki (bottle gourd), or even mashed arbi for added softness. The batter should be thinner than a cheela but not watery. Use ghee or coconut oil for a mild aroma while cooking. These dosas are best served with coconut and coriander chutney made without onions or garlic.
6. Sweet Banana Vrat Dosa
This one’s for those with a sweet tooth. During upvas, sweet dishes are also common, and this dosa combines mashed ripe banana with rajgira flour and a bit of milk or water to make a pourable batter. No salt here, just a pinch of cardamom and maybe a few crushed almonds. The banana caramelises lightly in the pan and gives a soft pancake-like texture. You can serve this with homemade vrat-friendly coconut cream or simply eat it warm without any sides. It works especially well as an evening treat.
7. Lauki-Based Dosa (Bottle Gourd Dosa)
Bottle gourd is surprisingly versatile in fasting cooking. Grate it, squeeze the water lightly, and mix it with fasting flours like rajgira, singhara, or a combination of both. The lauki gives moisture, so you don’t have to add much water. If you let the batter sit for a few minutes before cooking, the mixture binds better. These dosas stay soft, and if you like a bit of spice, you can add crushed green chillies or ginger. Serve it with plain yoghurt and roasted cumin powder.
Tips To Get Better Results With Upvas Dosas
Fasting dosa batters behave differently from your regular fermented ones. They need a bit of practice and small tricks to get it right. Here are a few suggestions that might help:
- Always use a flat, non-stick or seasoned iron pan. These batters tend to stick more than regular ones.
- Don’t rush the cooking. Fasting dosas often take longer to firm up. Keep the flame medium and give it time.
- If the dosa tears or breaks, try adding more mashed potatoes or sabudana to your batter for binding.
- Let the batter rest for at least 10–15 minutes, even if it’s not fermented. This helps the flour hydrate properly.
- If you’re planning to make these for guests or family, do a trial run in advance. These dosas aren’t difficult, but they do behave differently depending on how much water or binding you’ve used.
Serving Suggestions That Go Beyond Just Curd
Most people serve upvas dosas with plain curd or peanut chutney, but you can get creative without breaking fasting rules. Here are some ideas you might enjoy:
- Coconut and coriander chutney made with sendha namak, without onion or garlic.
- Roasted peanut chutney with a touch of lemon and cumin.
- Mint and yoghurt dip made with thick curd, mint leaves, and grated cucumber.
- Sweetened curd with jaggery (only if allowed in your fasting rules).
- Homemade vrat-friendly pickle with bottle gourd or raw mango in rock salt and mustard seeds.
- Plain ghee or white butter, especially with sweet banana dosas.
