About Sabudana Dosa
I developed this recipe of Sabudana Dosa, only through hit and trial at home. I had started with trying a few recipes of sabudana idli and dosa, both of which failed at that time. So, I again came up with a recipe by differing the proportions. This time, it was a success. Thus, I arrived at this nutritious and homely Sabudana Dosa recipe which gives nice and tasty dosa. But I would suggest not to try making idli with this batter as they will turn out to be slightly sticky and not that great for the palate. Dosas made with this particular recipe have a faint sweet flavor due to the use of sabudana (sago pearls). I have also retained the traditional method of preparing dosa in my recipe, that is, ingredients are soaked first, then ground and finally fermented. For this Sabudana Dosa, use sago pearls which are generally used to make sabudana khichdi or vada. Not the larger variety which is used to make the Sabudana Chivda. When it comes to making slightly thick or thin dosas, the choice is ultimately yours. Thick dosas will be soft throughout and thinner ones will be soft as well as crisp. I once tried the Sago Dosa with the Cabbage Pachadi and it turned out to be a celebration of flavors for the taste buds! You can serve it with your regular coconut chutney and sambar. Note that this recipe is not meant for the Hindu fasting days or for vrat. If you are looking for fasting recipes made with sabudana than do check Sabudana Khichdi, Sabudana Vada, Sabudana Kheer and Sabudana Tikki.
How to make Sabudana Dosa
Soak Ingredients
- Take ½ cup sabudana, ¼ cup whole urad dal and 10 to 12 fenugreek seeds (methi seeds) in a bowl.
- Rinse them a couple of times. Then, add 1.5 cups water. Cover with a lid and soak for 5 hours.
- Take ½ cup idli rice in another bowl. You can also use sona masuri rice instead of idli rice.
- Rinse a couple of times. Add ¾ cup water and soak idli rice for 4 to 5 hours.
Grind and Ferment Batter
- 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. 6. Begin to grind. Once the dal and sabudana are lightly crushed, add ¼ cup more water. Grind to a smooth batter. A few whole pieces of sabudana are fine, but there should not be too many. The batter should be light and smooth. It is better to grind the sabudana and dal in 2 batches. Depending on the quality of urad dal and sabudana, you can add an overall of ⅔ to ¾ cup water while grinding. Pour the batter in a pan or bowl.
- In the same grinder jar, add the idli rice. Drain off all the water from the idli rice and then add. Also, add ¼ cup fresh water.
- Grind idli rice till you get a fine rava like consistency in the batter.
- Now, pour the idli rice batter in the same bowl or pan which has the sabudana batter. Mix very well. 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.
- 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 batter took around 15 hours to ferment. The below picture shows 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 before you begin making dosa.
Make Sabudana Dosa
- Heat a well seasoned cast iron griddle or nonstick pan. The pan should be medium hot. You can keep the heat to low or medium while making dosas. Pour a ladle of the batter in the center. If using an iron pan, then spread ¼ to ½ teaspoon oil all over the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to spread the oil. Do not spread oil on a non stick pan. Keep the heat on low to low-medium, so that you are easily able to spread the batter. If the pan base is very thick, then keep the heat to medium. If the pan is very hot, you won’t be able to spread the batter in a round circle. 14. With the ladle, gently spread the batter to a neat round circle and a slightly thick dosa. You can even make thin dosa if you want.
- Sago Dosa takes a longer time to cook than regular dosa. Cook the dosas on low to medium heat.
- Cover the dosa with a lid and cook for some minutes.
- When the top looks cooked, you can spread some oil on it. You need to cook the dosa on one side only.
- Cook till the base turns golden.
- When the base has turned golden, remove and serve the Sabudana Dosa. Prepare more dosa from the batter this way. The leftover batter can be refrigerated.
- Serve Sabudana Dosa hot or warm with Coconut Chutney, Kara Chutney, Tomato Chutney or Peanut Chutney.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Neer Dosa | Neer Dose (Soft Rice Crepes) Adai Recipe | How to make Adai Dosa Paper Dosa Wheat Dosa | Easy Godhuma Dosa | Atta Dosa This Sabudana Dosa recipe post from the archives first published in September 2016 has updated and republished on July 2022.
title: “Sabudana Dosa Sago Dosa " ShowToc: true date: “2024-10-20” author: “Rachael Morales”
About Sabudana Dosa
I developed this recipe of Sabudana Dosa, only through hit and trial at home. I had started with trying a few recipes of sabudana idli and dosa, both of which failed at that time. So, I again came up with a recipe by differing the proportions. This time, it was a success. Thus, I arrived at this nutritious and homely Sabudana Dosa recipe which gives nice and tasty dosa. But I would suggest not to try making idli with this batter as they will turn out to be slightly sticky and not that great for the palate. Dosas made with this particular recipe have a faint sweet flavor due to the use of sabudana (sago pearls). I have also retained the traditional method of preparing dosa in my recipe, that is, ingredients are soaked first, then ground and finally fermented. For this Sabudana Dosa, use sago pearls which are generally used to make sabudana khichdi or vada. Not the larger variety which is used to make the Sabudana Chivda. When it comes to making slightly thick or thin dosas, the choice is ultimately yours. Thick dosas will be soft throughout and thinner ones will be soft as well as crisp. I once tried the Sago Dosa with the Cabbage Pachadi and it turned out to be a celebration of flavors for the taste buds! You can serve it with your regular coconut chutney and sambar. Note that this recipe is not meant for the Hindu fasting days or for vrat. If you are looking for fasting recipes made with sabudana than do check Sabudana Khichdi, Sabudana Vada, Sabudana Kheer and Sabudana Tikki.
How to make Sabudana Dosa
Soak Ingredients
- Take ½ cup sabudana, ¼ cup whole urad dal and 10 to 12 fenugreek seeds (methi seeds) in a bowl.
- Rinse them a couple of times. Then, add 1.5 cups water. Cover with a lid and soak for 5 hours.
- Take ½ cup idli rice in another bowl. You can also use sona masuri rice instead of idli rice.
- Rinse a couple of times. Add ¾ cup water and soak idli rice for 4 to 5 hours.
Grind and Ferment Batter
- 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. 6. Begin to grind. Once the dal and sabudana are lightly crushed, add ¼ cup more water. Grind to a smooth batter. A few whole pieces of sabudana are fine, but there should not be too many. The batter should be light and smooth. It is better to grind the sabudana and dal in 2 batches. Depending on the quality of urad dal and sabudana, you can add an overall of ⅔ to ¾ cup water while grinding. Pour the batter in a pan or bowl.
- In the same grinder jar, add the idli rice. Drain off all the water from the idli rice and then add. Also, add ¼ cup fresh water.
- Grind idli rice till you get a fine rava like consistency in the batter.
- Now, pour the idli rice batter in the same bowl or pan which has the sabudana batter. Mix very well. 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.
- 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 batter took around 15 hours to ferment. The below picture shows 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 before you begin making dosa.
Make Sabudana Dosa
- Heat a well seasoned cast iron griddle or nonstick pan. The pan should be medium hot. You can keep the heat to low or medium while making dosas. Pour a ladle of the batter in the center. If using an iron pan, then spread ¼ to ½ teaspoon oil all over the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to spread the oil. Do not spread oil on a non stick pan. Keep the heat on low to low-medium, so that you are easily able to spread the batter. If the pan base is very thick, then keep the heat to medium. If the pan is very hot, you won’t be able to spread the batter in a round circle. 14. With the ladle, gently spread the batter to a neat round circle and a slightly thick dosa. You can even make thin dosa if you want.
- Sago Dosa takes a longer time to cook than regular dosa. Cook the dosas on low to medium heat.
- Cover the dosa with a lid and cook for some minutes.
- When the top looks cooked, you can spread some oil on it. You need to cook the dosa on one side only.
- Cook till the base turns golden.
- When the base has turned golden, remove and serve the Sabudana Dosa. Prepare more dosa from the batter this way. The leftover batter can be refrigerated.
- Serve Sabudana Dosa hot or warm with Coconut Chutney, Kara Chutney, Tomato Chutney or Peanut Chutney.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Neer Dosa | Neer Dose (Soft Rice Crepes) Adai Recipe | How to make Adai Dosa Paper Dosa Wheat Dosa | Easy Godhuma Dosa | Atta Dosa This Sabudana Dosa recipe post from the archives first published in September 2016 has updated and republished on July 2022.
