Vrat Ka Masala Dosa & Peanut Chutney


For Peanut Chutney
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 dried red chillies
  • 1 inch ginger
  • 5-6 curry leaves
  • 1 cup raw peanuts
  • 1 inch tamarind
  • salt to taste
  • water as required
For Tadka
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • few curry leaves

Steps In Making Peanut Chutney

  1. In a pan heat oil and then add cumin seeds, dried red chillies, ginger, curry leaves and sauté for few seconds.
  2. Now add the raw peanuts and cook on medium heat for 3-4 minutes or until it gets a light golden brown colour.
  3. Further add tamarind and let the mixture cool down completely.
  4. To make the chutney, in a mixer grinder add the mixture along with salt, water and grind until smooth.
  5. For the tadka in a pan heat oil and then add cumin seeds and curry leaves and sauté for few seconds. Immediately pour it on the chutney and mix well.
  6. The peanut chutney is ready. You can store it in the refrigerator for upto a day. It tastes best when fresh.

Recipe Notes

  • If you are using roasted peanuts then skip the roasting process.
  • You can adjust the quantity of water depending how thick on thin you want the peanut chutney to be.


For Masala Aloo
  • 2 tablespoons ghee/ clarified butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger finely chopped
  • 1 teaspoon green chillies finely chopped
  • 5 potatoes boiled and roughly mashed
  • salt to taste
  • ¼ teaspoon black pepper powder
  • 2 tablespoons fresh coriander

Steps In Making Masala Aloo

  1. Heat ghee in a pan and then add cumin seeds, ginger, green chillies and cook for few seconds.
  2. Now add the boiled and mashed potatoes and cook for 3-4 minutes.
  3. Further add salt, black pepper powder and mix well. Cook for another 3-4 minutes.
  4. Finally add fresh coriander and mix well. The aloo masala for the dosa is ready.


For Dosa
  • 1 cup samak rice soaked in water for 2 hours
  • 3 medium potatoes
  • 2 green chillies
  • 1 inch ginger
  • ½ cup water
  • salt to taste
  • 1½ cups water

Steps In Making Dosa

  1. To prepare the batter in a mixer grinder add the soaked samak along with chopped potatoes, green chillies, ginger and ½ cup water. Grind until smooth.
  2. Now remove the batter in a large bowl and add 1.5 cups of water. Please note the consistency of this batter will be thin.
  3. Further add salt and mix well. The dosa batter is ready.
  4. To prepare the dosa, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
  5. Now pour two ladles of the batter on the tawa making sure it has spread evenly.
  6. Let it cook on high to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
  7. Serve immediately with the delicious aloo masala and chutney.

Recipe Notes

  • Make sure to add enough water, if the batter is thick the dosa’s will not become crispy.
  • You can add any vegetable of your choice. Make sure its finely chopped.
  • Do not cook on low heat, else the dosa will become soggy.

Main Equipment Used

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