sabudana dosa recipe, how to make sabudana dosa recipe | dosa recipes

sabudana dosa recipe with step by step photos – soft dosa made from sabudana or tapioca pearls, idli rice and urad dal.

sabudana dosa recipe, how to make sabudana dosa recipe | dosa recipes

the recipe of sabudana dosa gives nice soft dosas with a mild sweet taste coming from the sabudana pearls. the method of making these dosas is the traditional method, where everything is soaked, ground and then fermented.

i had tried a few recipe of preparing sabudana idli and dosa some time back. both the idlis and dosas did not come out good. so again tried with different proportions and the recipe was a success. this recipe gives very good dosas, but do not try to make idlis with the batter as they become slightly sticky.

do use sabudana pearls, which we use for making sabudana khichdi or sabudana vada and not the large variety of sabudana, which is used for making sabudana chiwda. these dosas can be made slightly thick or thin. the thick ones are soft and the thin ones have softness as well as crispness in them.

you can serve sabudana dosa with coconut chutney or sambar. i had made cabbage pachadi to go with these dosas.

if you are looking for more dosa recipes then do check neer dosa, mysore masala dosa, instant atta dosa (whole wheat dosa), plain dosa and onion rava dosa recipe.

sabudana dosa recipe card below:

  1. take ½ cup sabudana, ¼ cup whole urad dal and 10 to 12 methi seeds in a bowl.
  2. rinse them a couple of times. then add 1.5 cups water. cover with a lid and soak for 5 hours.
  3. take ½ cup idli rice in another bowl. rinse a couple of times. add ¾ cup water and soak the rice for 4 to 5 hours.
  1. before grinding, drain away all the water from the sabudana, urad dal and methi seeds.
  2. add them in a grinder jar. also add ½ cup fresh water.
  3. begin to grind. once the dal and sabudana are lightly crushed, then add ¼ cup more water. grind to a smooth batter. a few whole pieces of sabduana are fine, but there should not be too many. the batter should be light and smooth. its better to grind the sabudana and dal in two batches. depending on the quality of urad dal and sabudana, you can add an overall ⅔ to ¾ cup water for grinding.
  4. pour the batter in a pan or bowl.
  5. in the same grinder add the rice. drain off all the water from the rice and then add. also add ¼ cup water.
  6. grind rice till you get a fine rava like consistency in the rice batter.
  7. now pour the rice batter in the same bowl or pan which has the urad dal + sabudana batter. mix very well.
  8. add ¼ to ½ teaspoon rock salt. add salt as required. mix very well. cover with a lid and let the batter ferment for 8 to 9 hours or more.
  9. depending on the temperature conditions in your city you can keep for less or more time. as its rains here often and is cool all the time, the sabudana dosa batter took around 15 hours to ferment. it should have a faint sour aroma with tiny air pockets in it. just lightly mix or stir the batter.
  1. now heat a cast iron griddle or non stick pan. the pan should be medium hot. you can keep the flame to a low or medium while making dosas. if using an iron pan, then spread ¼ to ½ tsp oil all over the pan. use a silicon brush or spoon or kitchen towel or an onion halve to spread the oil. do not spread oil on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. if the pan is very hot, you won’t be able to spread the batter in a round circle.
  2. pour a ladle of the batter in the center.
  3. with the ladle gently spread the batter to a neat round circle and a slightly thick dosa. you can even make thin dosas if you want.
  4. sabudana dosas take a longer time to cook than regular dosas. do cook the dosas on a low to medium flame.
  5. cover the dosa with a lid and cook it for some minutes.
  6. when the top looks cooked, you can spread some oil on it. you need to cook these dosas on one side only.
  7. cook till the base turn golden.
  8. when the base has turned golden, remove and serve. the leftover batter can be refrigerated.
  9. serve sabudana dosa hot or warm with coconut chutney, kara chutney, tomato chutney or onion chutney.

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how to make sabudana dosa recipe:

1. take ½ cup sabudana, ¼ cup whole urad dal and 10 to 12 methi seeds in a bowl.

sabudana for sabudana dosa recipe

2. rinse them a couple of times. then add 1.5 cups water. cover with a lid and soak for 5 hours.

sabudana for sabudana dosa recipe

3. take ½ cup idli-dosa rice in another bowl. you can also use sona masuri rice instead of idli-dosa rice.

idli rice for sabudana dosa recipe

4. rinse a couple of times. add ¾ cup water and soak the rice for 4 to 5 hours.

idli rice for sabudana dosa recipe

5. before grinding, drain away all the water from the sabudana, urad dal and methi seeds. add them in a grinder jar. also add ½ cup fresh water.

sabudana for sabudana dosa recipe

6. begin to grind. once the dal and sabudana are lightly crushed, then add ¼ cup more water. grind to a smooth batter. a few whole pieces of sabduana are fine, but there should not be too many. the batter should be light and smooth. its better to grind the sabudana and dal in two batches. depending on the quality of urad dal and sabudana, you can add an overall ⅔ to ¾ cup water for grinding.

sabudana to make sabudana dosa recipe

7. pour the batter in a pan or bowl.

dosa batter for sabudana dosa recipe

8. in the same grinder jar add the rice. drain off all the water from the rice and then add. also add ¼ cup water.

making dosa batter for sabudana dosa recipe

9. grind rice till you get a fine rava like consistency in the batter.

making dosa batter for sabudana dosa recipe

10. now pour the rice batter in the same bowl or pan which has the urad dal + sabudana batter. mix very well.

making dosa batter for sabudana dosa recipe

11. add ¼ to ½ teaspoon rock salt. add salt as required. mix very well. cover with a lid and let the batter ferment for 8 to 9 hours or more.

dosa batter for sabudana dosa recipe

12. depending on the temperature conditions in your city you can keep for less or more time. as its rains here often and is cool all the time, the sabudana dosa batter took around 15 hours to ferment. in the below pic, the batter consistency the next day. it should have a faint sour aroma with tiny air pockets in it. just lightly mix or stir the batter.

dosa batter for sabudana dosa recipe

13. now heat a cast iron griddle or non stick pan. the pan should be medium hot. you can keep the flame to a low or medium while making dosas. if using an iron pan, then spread ¼ to ½ tsp oil all over the pan. use a silicon brush or spoon or kitchen towel or an onion halve to spread the oil. do not spread oil on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. if the pan is very hot, you won’t be able to spread the batter in a round circle. pour a ladle of the batter in the center.

preparing sabudana dosa recipe

14. with the ladle gently spread the batter to a neat round circle and a slightly thick dosa. you can even make thin dosas if you want.

preparing sabudana dosa recipe

15. sabudana dosas take a longer time to cook than regular dosas. do cook the dosas on a low to medium flame.

preparing sabudana dosa recipe

16. cover the dosa with a lid and cook it for some minutes.

cooking dosa - sabudana dosa recipe

17. when the top looks cooked, you can spread some oil on it. you need to cook these dosas on one side only.

cooking dosa - sabudana dosa recipe

18. cook till the base turn golden.

cooking dosa - sabudana dosa recipe

19. when the base has turned golden, remove and serve. prepare dosas from the batter this way. the leftover batter can be refrigerated.

sabudana dosa recipe

20. serve sabudana dosa hot or warm with coconut chutneykara chutney, tomato chutney or onion chutney.

sabudana dosa

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