• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Fasting (Vrat) Recipes

    Farali Sabudana Dosa

    Published: Sep 4, 2020 · Last Modified: Sep 4, 2020 by Kanan Patel / 13 Comments

    Jump to Recipe Pin Recipe
    Collage of 6 images showing sabudana dosa making steps with text at the bottom for pinterest

    Make this crispy and delicious sabudana dosa for this Hindu fast (vrat). Because it is suitable for upvas/vrat, this dosa is also known as farali dosa or upvas dosa.

    This dosa has a crispy texture if cooked well and it should be served right away. As it cools it becomes soft (yet tasty).

    2 sabudana dosa in a white plate with coconut chutney in small bowl on the side
    Jump to:
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    🧾Ingredients

    Here is the pic of the ingredients used in making this delicious sabudana dosa. You’ll need only 8 ingredients, 20 minutes and you’ll have delicious farali dosa ready. When I say ready in 20 mins, meaning you have pre-planned and soaked the sabudana a day before. 

    ingredients used in sabudana dosa includes tapioca, rajgira atta, singhara atta, green chili, cilantro, salt, pepper and yogurt

    Sabudana: It is also known as sago and tapioca pearls in English. These are soaked overnight and ground into a paste to make dosa batter. And yes, sabudana is full of starch so the ground paste will be sticky. But no worries, it will be fine when the rest ingredients are added.

    Rajgira atta & Singhara atta: These two flours are allowed during fasting (vrat). Also, it adds a nice flavor. If making it on a regular day, then you can replace it with rice flour.

    Yogurt: A little amount of yogurt is added to replicate the fermented sour taste of dosa. 

    Green chilies and cilantro: add a nice fresh flavor.

    👩‍🍳Step By Step Photo Instructions 

    1) Wash the sabudana really well to get rid of the excess starch. Take sabudana in a colander and wash under running cold water until water runs clear.
    - Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.

    2) After the soaking time, they swell up almost all the water and they become double in size.

    3) Transfer to the colander and drain the soaking water.

    4) Now make a smooth paste of sabudana in a blender (use ¼ cup of water for the easy grinding process) and remove it to a bowl.

    5) Add remaining batter ingredients (rajgira atta, singhara atta, green chili, cilantro, rock salt, pepper and yogurt).

    6) Mix well and make a lump-free batter by remaining adding water.

    collage of 6 steps showing soaking sabudana, soaked sabudana, drained water, sabudana paste, rest ingredients added and batter

    7) Heat the dosa pan on medium heat and grease well. Spread a ladleful of batter on hot tawa. Drizzle some more oil around the edges.

    8) Once cooked and crisp up from the bottom side then flip and cook another side.

    collage of 2 steps showing dosa on the hot tawa, flipped once cooked.

    🍽 Serving Ideas

    • Serve farali dosa with farali coconut chutney and this makes a filling breakfast for vrat days.
    • You can make it a meal by serving with chutney and sukhi bhaji (similar to out potato masala for dosa).
    farali dosa in a plate served with coconut chutney

    Check Out Other Fasting Breakfast Recipes

    • Dahi sabudana
    • Sabudana salad
    • Sabudana thalipeeth
    • Sweet potato tikki
    • Sama ke chawal ki tikki

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    2 sabudana dosa in a white plate with coconut chutney in small bowl on the side
    Print Pin Save Saved!

    Farali Sabudana Dosa

    4.67 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Make this crispy and delicious sabudana dosa for this Hindu fast (vrat). Because it is suitable for upvas/vrat, this dosa also known as farali dosa or upvas dosa
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian
    Calories: 169kcal
    Servings 6 dosa
    Prep Time 8 hours
    Cook Time 20 minutes
    Total Time 8 hours 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Sabudana (sago or tapioca pearls)
    • ¼ cup Rajgira ka atta (Amaranth flour)
    • ¼ cup Singhare ka atta (water chestnut flour)
    • 2 tablespoons Plain yogurt
    • 1 Green chili chopped finely
    • 2 tablespoons Cilantro or coriander leaves finely chopped
    • Rock Salt (sendha namak) to taste
    • Black pepper powder to taste
    • 1 cup Water

    Instructions 

    • Wash the sabudana really well to get rid of the excess starch. Take sabudana in a colander and wash under running cold water until water runs clear.
    • Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.
    • Transfer to the colander and drain the soaking water.
    • Now make a smooth paste of sabudana in a blender (use ¼ cup of water for the easy grinding process) and remove it to a bowl.
    • Add remaining batter ingredients (rajgira atta, singhara atta, green chili, cilantro, rock salt, pepper and yogurt).
    • Mix well and make a lump-free batter by remaining adding water.
    • Heat the dosa pan on medium heat and grease well. Spread a ladleful of batter on hot tawa. Drizzle some more oil around the edges.
    • Once cooked and crisp up from the bottom side then flip and cook another side. Serve sabudana dosa hot/warm.

    Nutrition

    Serving: 2dosa | Calories: 169kcal | Carbohydrates: 36g | Protein: 3.2g | Fat: 1.4g | Saturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 135mg | Fiber: 2.1g | Sugar: 2.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Moraiyo Khichdi (Samo Khichdi)
    • Panchamrut Recipe (Panchamrit, Charnamrut)
    • Mango Burfi {With Coconut}
    • Mango Shrikhand (Amrakhand)
    899 shares
    • Facebook501
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jina

      October 01, 2019 at 6:18 am

      i heard about it but never tried, your article is very useful and i would thanks for this beautiful recipe.5 stars

      Reply
    2. Pooja

      December 17, 2015 at 11:38 am

      Thank you for this unique recipe. I have a question. Is it okay if I don't add singhare ka atta? Is there any substitute for it?

      Reply
      • Kanan

        December 17, 2015 at 12:14 pm

        This dosa is made on vrat days (upwas or fasting) that's why I have added singhare ka atta and rajgira atta. You can use all rajgiar atta or all singhare ka atta.
        If making on regular days, you can add rice flour instead

        Reply
    « Older Comments

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry