Sabudana (Sago) Dosa Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Sabudana Dosa

Saudana dosas, also known as sago dosas, are soft, thin and crispy pancakes that are very delicious. They are also easy to make, healthy, filling and naturally gluten free. They make a nice alternative to the regular, rice dosas, and they go well with chutney or sambar.

Sabudana is also called sago pearls or tapioca pearls. These are good source of carbohydrates.

Cook Time

Ingredients

• 1 cup dosa rice (or any type of rice)
• 1/2 cup sabudana (sago or tapioca pearls), washed and soaked
• 2 to 3 cups water, for soaking and grinding
• 1 to 2 strings fresh curry leaves
• 1 teaspoon cumin seeds
• 1 to 2 green chilies, or to taste
• salt, to taste
• 1 to 2 teaspoons ghee, to sprinkle on dosas

Instructions

Step 1: Soak the Rice and Sabudana

1. In a bowl or vessel, take 1 cup of dosa rice and 1/2 cup of sabudana or sago pearls. Rinse well 2 to 3 times, add about 2 cups of water, cover and soak for 5 hours or overnight.

Step 2: Grind the Dosa Batter

1. After the rice and sabudana have soaked, transfer them to a mixer jar (the sabudana will have absorbed most of the water and become swollen). You can discard the excess water, if any.
2. Add the curry leaves, cumin seeds, green chilies and salt to taste.
3. Grind to a fine paste. Add more water if required. The consistency of the batter should be medium. Transfer the batter to the bowl or vessel.

Step 3: Cook the Dosas

1. Heat a tawa over medium heat. Add a ladleful of batter on the center of the tawa and spread gently in a circular motion to make thin dosas. Sprinkle some drops of ghee on dosa (optional).
2. Cover and cook for 1 minute. (You may also choose to roast the dosas. For this, additional cook time is needed.)
3. When the dosas are cooked properly, transfer them to a serving plate. Do not cook the dosas on both sides.
4. Repeat the same procedure for the remaining batter.
5. Serve sabudana dosa with chutney or sambar of your choice.

Photo Guide

Notes

• When making dosas, always keep the tawa at medium-low heat. You can not spread the batter in a round circle if tawa is too hot.
• Don't make a thick batter. The dosas will not spread on the hot tawa if the batter is too thick. For best results, prepare a medium consistency batter.
• You can skip sprinkling ghee over the dosas, but adding ghee increases the flavor.
• You can prepare these dosas only with sabudana and rice, skipping the other ingredients altogether. I have added other ingredients like curry leaves to increase the flavor and taste.

Comments

Shwetha bhat (author) from Bengaluru on August 08, 2020:

Thanks Danny for the comment. Keep supporting.

Shwetha bhat (author) from Bengaluru on August 08, 2020:

Sabudana is a rich source of vitamin b6, protein and folate. Keeps blood pressure low, promotes healthy blood flow. Both sabudana and rice is a rich source of carbohydrates and calories.

Please correct me if I am wrong.

Ksi124 on August 07, 2020:

It's was okay but not very healthy

Danny from India on August 07, 2020:

One of my favorite ingredients, Sabudhana. I prefer Sago Wadas soaked in sambar. It tastes delicious and crunchy.

A perfect fasting item. Lovely article Shwetha. Awaiting more recipes from your side.

Shwetha bhat (author) from Bengaluru on August 07, 2020:

Thank you for the comment.

Lakshmi from Chennai on August 07, 2020:

Hi shwetha,thanks for sharing this simple and healthy recipe .