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).
🧾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.
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.
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.
🍽 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).
Check Out Other Fasting Breakfast Recipes
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
Farali Sabudana Dosa
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.
Jina
i heard about it but never tried, your article is very useful and i would thanks for this beautiful recipe.