sabudana dosa recipe | sabakki dose recipe | sago dosa recipe with detailed photo and video recipe. a healthy south indian pancake recipe prepared from sago and urad dal batter. it is ideal breakfast recipe which can be used as variation to breakfast or can also be used for fasting during festival seasons.
to be honest, i am not a huge fan of sabudana recipe or i can admit that any dosa which is not thin and crisp does not please me. to the contrary, my husband is a big fan of such type of dosa and especially sago dosa recipe or sabudana recipe. also my mother in law prepares it frequently for her breakfast as fasting recipe using rajgira atta and singhare ka atta. she does not prefer to have rice based dishes or food especially during upvas days and sago is good source of carbs.
while there isnโt much complicated steps with the sabudana dosa recipe,ย yet some tips to make it perfect. firstly, i heavily recommend to spread this dosa thick and do not attempt to try the crisp version of dosa. secondly, try adding 2-3 tbsp of curd / yogurt to hasten the fermentation process. lastly, try to maintain medium to thin dosa batter consistency and not thick batter. medium consistency batter helps to spread the dosa easily on the pan with porus texture.
finally do visit my other dosa recipes collection with this post ofย sabudana dosa recipe.ย it mainly includes, masala dosa, sponge dosa, rava dosa, oats dosa, instant neer dosa, bread uttapam, cheese dosa, pesarattu, spring dosa, instant dosa, benne dosa and ragi dosa recipe. in addition do visit my other recipes collection from my blog,
sabudana dosa video recipe:
recipe card for sabudana dosa recipe:

sabudana dosa recipe | sabakki dose recipe | sago dosa recipe
Ingredients
- 1 cup sabudana / sago / tapioca
- 1 cup dosa rice / sona masuri dosa
- ยผ cup urad dal
- ยฝ tsp methi / fenugreek seeds
- ยผ cup curd / yogurt
- 1 tsp salt
- oil for roasting
Instructions
- firstly, in a large bowl soak 1 cup sabudana in enough water for 3 hours.
- also soak 1 cup rice, ยผ cup urad dal and ยฝ tsp methi in enough water for 4 hours.
- drain off the water from sabudana and blend to smooth paste.
- also blend soaked urad dal and rice to fine paste adding water as required.
- further mix sabudana batter, rice-urad dal batter and ยผ cup curd.
- ferment in a warm place for 8- 12 hours.
- next day, add 1 tsp of salt or as required and mix well.
- heat the griddle and pour a ladleful of the batter on it and spread it very gently.
- sprinkle some ghee / oil for more flavour.
- then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
- finally, serve sabudana dosa recipe immediately with ginger chutney and sambar.
how to make sabudana dosa with step by step photo:
- firstly, in a large bowl soakย 1 cup sabudana in enough water for 3 hours.
- also soakย 1 cup rice, ยผ cup urad dal and ยฝ tsp methi in enough water for 4 hours.
- drain off the water from sabudana and blend to smooth paste.
- also blend soaked urad dal and rice to fine paste adding water as required.
- further mix sabudana batter, rice-urad dal batter andย ยผ cup curd.
- prepare a thick dosa batter consistency and ferment in a warm place for 8- 12 hours depending on the climate.
- next day, mix the batter and check for flowing consistency batter. add water if required to adjust the consistency. batter should be thiner than normalย dosa batterย as it should spread easily after pouring on tawa.
- furthermore, add 1 tsp of salt or as required and mix well.
- heat the griddle andย pour a ladleful of the batter on it and spread it very gently. dosa should be thick and do not make the dosa thin.
- sprinkle someย ghee / oil for more flavour.
- then cover the dosa for a minute and cook till the topย of dosa is cooked completely in presence of steam.ย note we are not roasting the dosa on other side.
- furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
- finally, serve sabudana dosa recipe immediately withย ginger chutneyย andย sambar.
notes:
- firstly, ferment the batter well to get nice soft and spongy sabudana dosa.
- alternatively, add a pinch of baking soda / eno fruit salt if you want to skip the fermentation process.
- furthermore, replace sabudana with poha to prepare soft and spongyย poha dosa.
- finally, do not spread theย sabudana dosaย batter as it should be thick likeย set dosa.
Is rajgira barley? And what is singhara in Kannada or Tamil? Please help
its sabakki in kannada..