Saggubiyyam dosa| Sabudana Dosa | How to Make Sabudana Dosa

If the soaked stuffing is finely ground and thinly sliced ​​with salt and green pepper in the rice, it can be eaten four times a day. Stuffed Atlu is the best recipe for those who love Kammati Atlu

The sabudana dosa are not crunchy like the usual minapa dosa, they are soft and melt like butter in the mouth. A perfect recipe for lunch boxes.

Saggubiyyam atlu is served in almost every home where there is knowledge of backward cooking in South India. These are not available in hotels. This recipe is my grandmother's recipe. I still remember the days when I was a child and used to throw these sheets when I came home from school.

Saggubiyam Atlu tastes better with Guntur Ginger Pachdi than Coconut Pachdi. The recipe is the same as regular batter but with a few tips for smooth batter!!!

You may also like this Tomato Bath

Print this Recipe



  1. The sabudana should be thoroughly soaked so that the batter is free of lumps. Both stuffed rice can be soaked overnight and ground in the morning.

Sour Yogurt:

  1. Sour curd makes dough puffy. Those who don't have it can use baking soda. But do not refrigerate the batter and use it immediately. It didn't taste as good the next day. Try it if you like.
  2. If you add regular curd and grind it, you can keep it in the fridge and use it.

Onion Grind:

  1. I mixed it in the batter exactly like I used to eat it in my childhood, sprinkle onions on top of the batter if you like, or don't actually add them.

Ginger Green Chilli:

  1. Ginger and green chili paste makes it easy to eat without any cravings. There is no need to add ginger green chili paste. It is good with curry chutney.

Dosha batter:

  1. Grind the flour long and soft. Only then will the attu puff up and be delicious.
  2. Pindi jaru is enough if it is like normal dosha. If the dough is thick, it will take time to burn.
  3. I put onions in this attu batter and did not get a thin shape. It has a slightly thick and thin uthappam pattern.

This flour can also be used as:

  1. The dough can be made thicker by grinding it hard. Or you can make it thin and apply the sock.

How to make Attu:

  1. Sampling of stuffing is not quick, it takes time. So let it burn slowly on medium flame. If you burn it quickly on high flame, the dough will not rise and the dough will feel doughy.

Saggubiyyam dosa| Sabudana Dosa | How to Make Sabudana Dosa - Recipe Video

Saggubiyyam dosa| Sabudana Dosa | How to Make Sabudana Dosa

Breakfast Recipes | vegetarian
  • Prep Time 1 min
  • Soaking Time 4 hrs
  • Cook Time 3 mins
  • Total Time 4 hrs 4 mins
  • Serves 6


  • 1 Cup Saggubiyyam(Sabudana)
  • 1 Cup Rice
  • 1/4 Cup Curd
  • 1/2 Inch Ginger
  • 1 Green Chilli
  • Salt
  • 1/4 Cup Onions Chopped
  • Coriander Chopped (little)
  • Water (To grind flour)
  • Oil (To burn attu)


  1. Soak both sabudana and rice separately
  2. Strain the water and grind the stuffing to a smooth cream
  3. Grind the soaked rice as well
  4. Grind the Ginger and Green chillies as well
  5. Add two grains of ground stuffed rice. In this, add curd, ginger, green chilli paste, onion, coriander powder and mix well.
  6. అవసరాన్ని బట్టి నీళ్లతో పలుచన చేసుకోండి పిండిని
  7. Heat the pan well and pour a large ladle of batter and spread it thinly. Add oil along the edges and fry slowly. (You can see tips for how to bake attu)
  8. Flip the tuni that gets burnt on one side and cook the other side as well. They are very tasty with hot ginger paste.

Leave a comment

Rate this Recipe:
Your email address will not be published.