Make this crispy and delicious sabudana dosa for this Hindu fast (vrat). Because this dosa is suitable for upvas/vrat, this dosa also known as farali dosa or upvas dosa
2tablespoonsCilantro or coriander leavesfinely chopped
Rock Salt (sendha namak)to taste
Black pepper powderto taste
1cupWater
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.