First of all, take sama rice and sabudana in a bowl. Clean and wash it 2-3 times in water. Drain nicely and soak in 2 cups of water for at least 4 hours.

After 4 hours drain the water and blend in a mixer using curd. Do not add water at this time. Grind it to get a smooth paste.

Transfer the mixture into a deep bowl and add rock salt as per taste. Mix well.

Dosa Batter for is ready to make dosa. No need to ferment, directly we can start making dosa. In case you are allowed to consume baking soda, add ¼ teaspoon of baking soda in the batter.

Heat a nonstick griddle and pour a ladleful batter on the griddle. Spread it in a circular motion to make dosa.

Smear a little oil on the sides. Cook until you see dosa color changes to brown.

Fold this dosa in a circular way and serve hot with peanut chutneys.

Repeat this process with the rest of the batter and make dosa. These are very crispy and thin while hot. If keeping them for longer dosa becomes very chewy.

Samak rice dosa or sama dosa or vrat ka dosa is ready to serve hot with peanut chutneys and Aloo bhaji.

You can make vrat ki aloo sabji too to make this dosa as stuffed dosa.

The same batter can be used to make idlis and dhokla as well.

You can prepare this batter in advance and keep in the fridge. It tastes better as the time passes by.

If you need fermentation t

Notes

While making dosa instead of sabudana, rajgira flour or kuttu flour or singhade ka aata can also be added. It will be another kind of farali dosa which will be very soft and tasty.

Add baking soda if it is allowed in fasting.