Instant Sabudana Dosa | Healthy Dosa Recipe | How to make Instant Dosa
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Instant Sabudana Dosa | Healthy Dosa Recipe | How to make Instant Dosa | Saggubiyyam Dosa - Do you want a soft, melt-in-the-mouth kind of Dosa? Then make Sabudana Dosa. Here is a detailed recipe with images and a video.
South Indians have an association with Dosas. There are innumerable kinds of Dosas. As far as I know, the taste of the Dosa changes every 40 km and this Sabudana Dosa is also a very unique recipe. Just two hours of soaking and Dosas can be made.
In my house, we make fritters with Sabudana. They are very tasty, especially when accompanied by Ginger Chutney.
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Tips
Sabudana:
Sabudana should be soaked for at least two hours. Only then it will become soft and the Dosas will be tasty.
Rice:
I have used Sona Masuri Rice but you can use Dosa Rice, if you like. Chopped Onions: This is optional but if you use Onions, the Dosa will not be in the right shape. And then the Dosa tastes different if you add Onions.
Batter:
Curd is not needed to let the batter ferment. It can be allowed to ferment overnight like Dosa batter. In the morning, add Ginger Garlic paste, Onions, Green Coriander and Curry Leaves. Grind the batter into thick consistency, add chopped Onions and Green Chillies and make fritters.
Dosa:
This type of Dosa takes longer to fry. So do it patiently. If it is removed too quickly from the fire, the inside layer of the Dosa will remain uncooked.
Instant Sabudana Dosa | Healthy Dosa Recipe | How to make Instant Dosa - Recipe Video
Instant Sabudana Dosa | Healthy Dosa Recipe | How to make Instant Dosa
Prep Time 5 mins- Soaking Time 2 hrs
- Cook Time 20 mins
- Total Time 2 hrs 25 mins
Servings 4
Ingredients
- 1 cup Sabudana
- 1 cup Rice
- 1 inch Ginger
- 3 Green Chillies
- 1/4 cup Sour Curd
- 1 Sprig Curry Leaves
- Green Coriander – A small bunch
- Salt
- Oil to roast the Dosa
Instructions
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Soak Sabudana for at least two hours. Soak Rice also in another vessel for 2 hours.
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Grind the soaked Sabudana to a soft paste. Grind Rice also to a smooth paste. If you are using a stone grinder, you can grind both together. If in a mixie, better grind them separately.
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Make a smooth paste of Ginger and Green Chillies.
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Add the ground Sabudana paste, Rice paste, Ginger Green Chilli paste and add the Curd, Salt, Green Coriander, Curry Leaves and chopped Onions and make a smooth batter that has pouring consistency.
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Spread the batter thinly like a Dosa on the pan and roast both sides with Oil. These are very tasty with the Guntur Ginger Chutney.
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