Crispy Sabudana Dosa Recipe I Fasting Special Breakfast Recipe

 Sabudana dosa is a light, crispy, and healthy breakfast recipe perfect for fasting days like Navratri or Ekadashi. Made from soaked sabudana (tapioca pearls), rice flour, and curd, this dosa is both gluten-free and filling. It’s an ideal alternative to regular dosas and can be served with coconut chutney or curd.

A crispy sabudana dosa served on a white plate

Ingredients

For Sabudana Dosa Batter:
  • 1 cup sabudana (sago/tapioca pearls)
  • ½ cup rice flour
  • ½ cup curd (yogurt)
  • 1 green chili (finely chopped)
  • 1 tsp cumin seeds
  • Salt to taste
  • Water as needed

For Cooking:

  • Ghee or oil as needed
Ingredients for yummy and tasty Sabudana dosa

If you like this Sabudana dose recipe chek out my other recipe"oreo cake recipe."

Instruction

Step 1: Soak the Sabudana

  • Rinse sabudana in water 2–3 times.
  • Soak it for 4–5 hours or overnight in just enough water to cover.

Step 2: Make the Batter

  • In a blender, add soaked sabudana, curd, and a little water.
  • Blend to a smooth batter.
  • Transfer to a bowl, add rice flour, cumin, chili, and salt. Mix well.
  • Add more water if needed to get dosa-like consistency.

Step 3: Cook the Dosa

  • Heat a non-stick tawa and grease it with ghee.
  • Pour a ladleful of batter and spread it in a circular motion.
  • Cook on medium flame until crisp and golden from both sides.

Serving suggestions

Serve hot with coconut chutney, curd, or peanut chutney.

A crispy dosa served on a plate with coconut chutney, curd, and peanut chutney.

Tips & Variations

  • Don’t soak sabudana in excess water; it will turn mushy.
  • You can add grated carrots or coriander leaves for extra flavor.
  • For a vegan version, replace curd with coconut yogurt.

Health Benefits

  • Gluten-free and easy to digest.
  • Provides instant energy during fasting.
  • Rich in carbohydrates and low in fat.

Conclusion

Sabudana dosa is the perfect healthy and tasty breakfast recipe — especially for fasting days. With its light texture and simple ingredients, it’s a must-try for everyone who loves South Indian-style dishes with a twist.

FAQs

Q. Can I make sabudana dosa without curd?

Yes, replace curd with lemon juice or buttermilk for a similar texture.

Q.Why is my sabudana dosa sticking to the pan?

Make sure your tawa is properly heated and lightly greased before pouring batter.

Q. Can I refrigerate the batter?

Yes, you can store it in the fridge for up to 1 day.

Q. Can I use cooked sabudana for this recipe?

No, use only soaked raw sabudana for best texture.

Q.What chutney tastes best with sabudana dosa?

Coconut or peanut chutney pairs perfectly with it.

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