Sabudana dosa recipe (Farali dosa, Upwas dosa)

Sabudana dosa recipe – This dosa recipe is made for vrat or upwas, hence it is also known as farali dosa or upwas dosa. It is made from tapioca pearls, fasting flour and yogurt.

At home we add suffix ‘farali’ to any fasting food. Hence this dosa also called farali dosa.

This sabudana dosa has crispy texture. But as it cools, it becomes soft. You have to cook the dosa properly, otherwise it stays sticky.

Tapioca pearls or sabudana are soaked and then ground into paste. Then fasting flours are added. I have used two different types of flour – rajgire ka atta and singhare ka atta. If you have only any one of them then no worries, use only one. Couple of tablespoons of yogurt is added to give the tang just like our regular dosa. And the water is added to make the batter.

During the Hindu fast or vrat, sabudana is the most commonly used ingredient in recipes. Usually people go for sabudana khichdi, sabudana vada and sabudana thalipeeth. These are most popular sabudana dishes.

But sometimes you are tired of having same dishes all the time. You need change. That time make this sabudana dosa. The ingredient is same but taste and texture is completely different. If you like dosa and chutney, you should give this a try.

Check out other farali recipes
Farali batata vada  //  Farali sukhi bhaji  //  Farali kadhi  //  Phalahari chutney

How to make Sabudana dosa (Step by Step Recipe with Photos):

or Jump to Recipe

1) Wash sabudana under running cold water and soak in enough water for at 6-8 hours.

2) Then drain it well and grind into smooth paste (I have used ¼ cup of water to make it grinding process easy).

3) Add rajgira atta, singhare ka atta, salt and pepper.

4) Also add yogurt, chopped chili and cilantro. Mix well.

5) Add rest of the water and make smooth batter.

6) Heat the tawa for dosa. Season it well. Make dosa using prepared batter. Drizzle some oil.

7) If you want then flip it and cook another side.

8) Fold it, remove it using spatula and serve. Repeat the same for rest of the batter.

Serve the dosa right away to enjoy the crispy one. If you keep it for some time, dosa will become soft. But still it tastes good.

Serving suggestion: If making this on vrat or fast, serve with this farali or vrat ki coconut chutney.

4 from 1 vote

Print

Sabudana dosa recipe (Farali dosa, upwas dosa)

US measuring cups are used (1 cup = 240 ml)

Course Breakfast, Main Course

Cuisine Indian

Prep Time 8 hours

Cook Time 20 minutes

Total Time 8 hours 20 minutes

Yield 6 dosa

Author Kanan

Ingredients (1 cup = 240 ml)

• 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

1. Wash sabudana under running cold water.
2. soak in enough water for at 6-8 hours.
3. Then drain it well and grind into smooth paste. Use 1/4 cup of water while grinding.
4. Add rajgira atta, singhare ka atta, salt and pepper.
5. Also add yogurt, chopped chili and cilantro. Mix well.
6. Add rest of the water and make smooth batter.
7. Heat the tawa for dosa. Season it well.
8. Make dosa using prepared batter. Drizzle some oil.
9. If you want then flip it and cook another side.
10. Fold it, remove it using spatula and serve.
11. Repeat the same for rest of the batter.