Sabudana dosa recipe This dosa recipe is perfect for vrat or upwas, hence it's also referred to as farali dosa or upwas dosa. It is made of tapioca pearls, fasting flour and yogurt.
In your own home we add suffix ‘farali’ to the fasting food. Hence this dosa also known as farali dosa.
This sabudana dosa has crispy texture. But because it cools, it might be soft. You need to prepare the dosa correctly, otherwise it stays sticky.
Tapioca pearls or sabudana are drenched after which ground into paste. Then fasting flours are added. I have tried personally two various kinds of flour rajgire ka atta and singhare ka atta. For those who have only one then donrrrt worry, only use one. Handful of tablespoons yogurt is added to own tang much like our regular dosa. And also the water is added to help make the batter.
Fundamental Info:
Preparation time: 6-8 hrs
Cooking: twenty minutes
Servings: 2-3 (Makes 6 dosa)
Cuisine: Indian
Category: Primary course or Breakfast
Ingredients:
Sabudana (sago or tapioca pearls) cup
Rajgira atta (amaranth flour) cup
Singhare ka atta (water chestnut flour) cup
Yogurt two tablespoons
Eco-friendly chili 1, chopped finely
Cilantro or coriander leaves two tablespoons, finely chopped
Sendha namak or rock salt to taste
Pepper powder to taste
Water 1 cup
Steps to make Sabudana dosa (Step-by-step Recipe with Photos):
1) Wash sabudana under running cold water and absorb enough water for at 6-8 hrs.
3) Add rajgira atta, singhare ka atta, pepper and salt.
5) Add remaining water making smooth batter.
7) If you would like then switch it and prepare another side.
Serve the dosa immediately to savor the crispy one. Should you ensure that it stays for a while, dosa will end up soft. But nonetheless it tastes good.