Sabudana Dosa Recipe - Soft and Porous
Sabudana is also called as sago or tapioca pearls. Some people prefer to have dish made with sago while fasting.
Sago or sabudana is a good source of carbohydrates.
There are many variations in the process of making sago dosa and this is traditional method that includes soaking and fermentation. This dosa is soft and porous on one side, brown and crispy on other side. Very delicious, flavorful and super tasty. Gluten free too.
Adding curd will give fantastic flavor to this dosa.
- 1 cup sabudana or sago or tapioca pearls, washed and soaked
- 4-5 cups water, to soak and grind
- 1 cup dosa rice or sona masuri rice, washed and soaked
- 1/4 cup urad dal or split black gram, washed and soaked
- 1/2 teaspoon methi or fenugreek seeds, soaked
- 1/4 cup fresh curd
- 1-2 tablespoon oil or ghee, to sprinkle on dosa
- salt to taste
- In a large bowl or vessel, take 1 cup of sabudana or sago pearls. Rinse it for 2-3 times, add enough water and soak for 4 hours.
- In another bowl or vessel, take 1 cup of dosa rice (or you can use sonamasuri rice), 1/4 cup urad dal or split black gram and 1/2 teaspoon methi or fenugreek seeds. Rinse 2-3 times, add enough water and soak for 4 hours.
- After soaking time, drain water from sabudana, transfer soaked sabudana to the mixer jar and grind to smooth paste adding required water. Transfer to the bowl or vessel.
- Drain water from rice-urad dal-methi seeds mixture, transfer this to the mixer jar, add enough water and grind to fine paste (grind till bubbles forms in batter).
- Add this batter to sabudana batter, mix properly to combine both batters well. Add water if required to get medium consistency batter (not very thick nor watery).
- Whisk and add 1/4 cup of curd to this batter. Mix well, cover and keep aside to ferment for 8-9 hours or overnight.
- After fermentation time, open the lid, add salt to taste. Mix well (you can add salt while grinding also. But adding salt slows down the fermentation process).
- Heat tawa on medium flame. Add ladle full of batter and spread gently in a circular motion. Smear some drops of oil or ghee over dosa (optional).
- Close the lid and cook for 2 minutes (sabudana dosa takes longer time to cook than normal rice-urad dal dosa).
- When dosa cooked properly, transfer to the serving plate (if you want to roast dosa cook for some more time or cook till brown).
- Repeat the same procedure for all batter. Enjoy hot dosa with chutney or sambar of your choice.
How to make sabudana dosa with step by step pictures
- You can make this dosa thick or crisp. Both tastes good.
- You can skip adding curd. But adding curd hasten the fermentation process and turns dosa very soft.
- The consistency of batter should be medium. If the batter is thick, you can not spread dosa easily and if it is too thin or watery dosas will not hold shape.
- You can soak sabudana only for 3 hours as it turns soft easily.
- Fermentation time depends on the climate. If it is cold, batter need more time to ferment, whereas in hot climate batter ferments in less time. Also keep batter in warm place to fasten the fermentation.
- If your batter is not fermented well, add a pinch of baking soda to get porous dosa.
- If you find some pieces of sabudana in your batter, it is fine.
- You should soak sabudana at least for 3 hours. Otherwise you cannot grind them finely.
|Serving size: 1|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 2 g||10%|
|Carbohydrates 8 g||3%|
|Sugar 2 g|
|Fiber 5 g||20%|
|Protein 7 g||14%|
|Cholesterol 2 mg||1%|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|