Sabudana Dosa | Sago Dosa » Dassana’s Veg Recipes

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Sabudana Dosa – a smooth savory vegan pancake made with sago or sabudana, idli rice and cut up black gram or urad dal. That is a type of many Dosa variations that you need to strive, at-least as soon as in life, if no more. Although, I’ll nonetheless say that making an attempt as soon as goes to be so delicious, that you simply’ll be hooked on it quickly. Sabudana can also be one of many fundamental components in India in the case of recipes made throughout Hindu fasting or vrat.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side and text layovers.

About Sabudana Dosa

I developed this recipe of Sabudana Dosa, solely by way of hit and trial at house. I had began with making an attempt a number of recipes of sabudana idli and dosa, each of which failed at the moment. So, I once more got here up with a recipe by differing the proportions. This time, it was a hit.  

Thus, I arrived at this nutritious and homely Sabudana Dosa recipe which supplies good and engaging dosa. However I might counsel to not strive making idli with this batter as they are going to transform barely sticky and never that nice for the palate.

Dosas made with this explicit recipe have a faint candy taste attributable to using sabudana (sago pearls). I’ve additionally retained the standard methodology of getting ready dosa in my recipe, that’s, components are soaked first, then floor and eventually fermented.

For this Sabudana Dosa, use sago pearls that are typically used to make sabudana khichdi or vada. Not the bigger selection which is used to make the Sabudana Chivda. In terms of making barely thick or skinny dosas, the selection is finally yours. Thick dosas will likely be smooth all through and thinner ones will likely be smooth in addition to crisp.

I as soon as tried the Sago Dosa with the Cabbage Pachadi and it turned out to be a celebration of flavors for the style buds! You may serve it together with your common coconut chutney and sambar.

Be aware that this recipe isn’t meant for the Hindu fasting days or for vrat. In case you are on the lookout for fasting recipes made with sabudana than do verify Sabudana Khichdi, Sabudana Vada, Sabudana Kheer and Sabudana Tikki.

Step-by-Step Information

Tips on how to make Sabudana Dosa

Soak Components

1. Take ½ cup sabudana, ¼ cup complete urad dal and 10 to 12 fenugreek seeds (methi seeds) in a bowl.

sabudana, urad dal and methi seeds added to a bowl.

2. Rinse them a few instances. Then, add 1.5 cups water. Cowl with a lid and soak for five hours.

water added to the ingredients in the bowl for soaking.

3. Take ½ cup idli rice in one other bowl. You can even use sona masuri rice as an alternative of idli rice.

idli rice added to another bowl.

4. Rinse a few instances. Add ¾ cup water and soak idli rice for 4 to five hours.

water added to idli rice for soaking.

Grind and Ferment Batter

5. Earlier than grinding, drain away all of the water from the sabudana, urad dal and methi seeds. Add them in a grinder jar. Additionally, add ½ cup recent water.

drained sabudana, urad dal and methi seeds added in a grinder jar along with some fresh water.

6. Start to grind. As soon as the dal and sabudana are frivolously crushed, add ¼ cup extra water. Grind to a easy batter. Just a few complete items of sabudana are high-quality, however there shouldn’t be too many.

The batter ought to be gentle and easy. It’s higher to grind the sabudana and dal in 2 batches. Relying on the standard of urad dal and sabudana, you’ll be able to add an total of ⅔ to ¾ cup water whereas grinding.

Pour the batter in a pan or bowl.

ingredients ground to a smooth batter.

7. In the identical grinder jar, add the idli rice. Drain off all of the water from the idli rice after which add. Additionally, add ¼ cup recent water.

drained idli rice added to the grinder jar along with some fresh water.

8. Grind idli rice until you get a high-quality rava like consistency within the batter.

idli rice ground to a batter with rava like consistency.

9. Now, pour the idli rice batter in the identical bowl or pan which has the sabudana batter. Combine very properly.

Add ¼ to ½ teaspoon rock salt. Add salt as required. Combine very properly. Cowl with a lid and let the batter ferment for 8 to 9 hours or extra.

rock salt added to the batter.

10. Relying on the temperature situations in your metropolis, you’ll be able to preserve for much less or extra time. As its rains right here typically and is cool on a regular basis, the batter took round 15 hours to ferment.

The under image exhibits the batter consistency the subsequent day. It ought to have a faint bitter aroma with tiny air pockets in it. Simply frivolously combine or stir the batter earlier than you start making dosa.

prepared sabudana dosa batter ready to be used.

Make Sabudana Dosa

11. Warmth a properly seasoned forged iron griddle or nonstick pan. The pan ought to be medium scorching. You may preserve the warmth to low or medium whereas making dosas. Pour a ladle of the batter within the heart.

If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil everywhere in the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to unfold the oil.

Don’t unfold oil on a non stick pan. Maintain the warmth on low to low-medium, so that you’re simply in a position to unfold the batter.

If the pan base may be very thick, then preserve the warmth to medium. If the pan may be very scorching, you received’t be capable of unfold the batter in a spherical circle. 

pouring dosa batter in the center of a non stick pan.

14. With the ladle, gently unfold the batter to a neat spherical circle and a barely thick dosa. You may even make skinny dosa if you’d like.

spreading the batter with a ladle into a dosa.

15. Sago Dosa takes an extended time to prepare dinner than common dosa. Cook dinner the dosas on low to medium warmth.

cooking sabudana dosa.

16. Cowl the dosa with a lid and prepare dinner for some minutes.

sabudana dosa covered with a lid and kept for cooking.

17. When the highest appears to be like cooked, you’ll be able to unfold some oil on it. You’ll want to prepare dinner the dosa on one aspect solely.

spreading some oil on the cooked top of the sabudana dosa.

18. Cook dinner until the bottom turns golden.

cooking sabudana dosa.

19. When the bottom has turned golden, take away and serve the Sabudana Dosa. Put together extra dosa from the batter this manner. The leftover batter may be refrigerated.

cooked sabudana dosa on a white plate.

20. Serve Sabudana Dosa scorching or heat with Coconut ChutneyKara Chutney, Tomato Chutney or Peanut Chutney.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side and text layovers.

Professional Suggestions

  1. The time taken by the batter to ferment correctly will depend upon the temperature/climate situations of your metropolis. Cooler and rainier locations will take extra time as in comparison with hotter and hotter locations. A batter with barely bitter aroma and tiny air pockets is an indication of a properly fermented batter.
  2. You must grind the components to a easy and lightweight batter. Just a few complete items of sabudana within the batter is okay, however there shouldn’t be many. A safer choice is to grind in batches.
  3. As in comparison with common dosa, Sabudana Dosa takes longer time to prepare dinner. So, prepare dinner on low to medium warmth.
  4. You should use a properly seasoned forged iron pan or non-stick pan to prepare dinner these dosas. If utilizing an iron pan, unfold oil everywhere in the pan utilizing a silicon brush, spoon, an onion half or kitchen towel. This isn’t required if utilizing a non-stick pan.
  5. If utilizing a pan with a thick base, preserve it on medium warmth. You won’t be able to unfold the batter in a spherical circle if the pan’s on very excessive warmth.
  6. In case you will have leftover dosa batter, refrigerate it for 1 to 2 days and use later.

Extra Dosa Recipes To Strive!

Please you should definitely charge this recipe within the recipe card under if in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side.

Sabudana Dosa | Sago Dosa

Sabudana Dosa is a smooth savory vegan crepes made with sago or sabudana, idli rice and cut up black gram or urad dal. Sabudana can also be one of many fundamental components in India in the case of recipes made throughout the Hindu fasting interval also called vrat or upvas.

Prep Time 9 hrs

Cook dinner Time 30 minutes

Complete Time 9 hrs 30 minutes

Forestall your display screen from going darkish whereas making the recipe

Soaking components

  • Take sabudana, urad dal and fenugreek seeds in a bowl.

  • Rinse them a few instances. Add 1.5 cups water. Cowl with a lid and soak for five hours.

  • Take idli rice in one other bowl. Rinse a few instances. Add ¾ cup water and soak the rice for 4 to five hours.

Grinding and fermenting batter

  • Earlier than grinding, drain away all of the water from the sabudana, urad dal and fenugreek seeds.

  • Add them in a grinder jar. Additionally add ½ cup recent water.

  • Start to grind. As soon as the dal and sabudana are frivolously crushed, then add ¼ cup extra water. Grind to a easy batter. Just a few complete items of sabudana are high-quality, however there shouldn’t be too many. The batter ought to be gentle and easy.
  • Its higher to grind the sabudana and dal in two batches. Relying on the standard of urad dal and sabudana, you’ll be able to add an total ⅔ to ¾ cup water for grinding.

  • Pour the batter in a pan or bowl.

  • In the identical grinder add the rice. Drain off all of the water from the rice after which add. Additionally add ¼ cup water.

  • Grind rice until you get a high-quality rava like consistency within the rice batter.

  • Now pour the rice batter in the identical bowl or pan which has the urad dal + sabudana batter. Combine very properly.

  • Add ¼ to ½ teaspoon edible rock salt. Add salt as required. Combine very properly. Cowl with a lid and let the batter ferment for 8 to 9 hours or extra.

  • Relying on the temperature situations in your metropolis you’ll be able to preserve for much less or extra time.The batter after being fermented ought to have a faint bitter aroma with tiny air pockets in it. Simply frivolously combine or stir the batter earlier than making dosa.

Making sabudana dosa

  • Now warmth a properly seasoned forged iron skillet or nonstick pan. The pan ought to be medium scorching. You may preserve the flame to a low or medium whereas making sabudana dosa.

  • If utilizing an iron skillet, then unfold ¼ to ½ teaspoon oil everywhere in the pan. Use a silicon brush or spoon or kitchen towel or an onion halve to unfold the oil. Don’t unfold oil on a nonstick pan. Do preserve the warmth to a low or medium-low, so that you’re simply in a position to unfold the batter.
  • If the pan base may be very thick, then preserve the flame to medium. If the pan may be very scorching, you received’t be capable of unfold the batter in a spherical circle.

  • Pour a ladle of the batter within the heart.

  • With the ladle gently unfold the batter to a neat spherical circle and a barely thick dosa. You may even make skinny dosa if you happen to favor.

  • Sabudana dosa take an extended time to prepare dinner than common dosa. Do prepare dinner the dosas on a low to medium warmth.

  • Cowl the sabudana dosa with a lid and prepare dinner it for some minutes.

  • When the highest appears to be like cooked, you’ll be able to unfold some oil on it. You’ll want to prepare dinner these sabudana dosas on one aspect solely.

  • Cook dinner until the bottom flip golden.

  • When the bottom has turned golden, take away and serve sabudana dosa. The leftover batter may be refrigerated.

  • Serve sabudana dosa scorching or heat with coconut chutney, tomato chutney or peanut chutney.

  • Make sure that the sabudana is soaked properly sufficient and softens utterly after soaking.
  • You may make both thick or skinny dosa in line with your preferences.
  • Keep in mind to make use of a properly seasoned forged iron pan in order that the dosa doesn’t follow the pan.
  • The fermentation time will differ with the temperature situation in your metropolis. In a chilly or cooler local weather it should take greater than 8 hours for the batter to ferment.
  • This sabudana dosa recipe may be scaled simply to make for a smaller serving or bigger serving.

Vitamin Info

Sabudana Dosa | Sago Dosa

Quantity Per Serving

Energy 339 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 1g6%

Polyunsaturated Fats 0.4g

Monounsaturated Fats 8g

Sodium 245mg11%

Potassium 61mg2%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 0.04g0%

Protein 7g14%

Vitamin A 3IU0%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 2mg2%

Vitamin E 4mg27%

Vitamin Ok 1µg1%

Calcium 32mg3%

Vitamin B9 (Folate) 4µg1%

Iron 3mg17%

Magnesium 17mg4%

Phosphorus 45mg5%

Zinc 0.5mg3%

* P.c Each day Values are based mostly on a 2000 calorie weight loss program.

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This Sabudana Dosa recipe put up from the archives first revealed in September 2016 has been republished and up to date on 12 July 2022.


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