sabudana dosa recipe | sabakki dose recipe | sago dosa recipe

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.
sabudana dosa recipe | sabakki dose recipe | sago dosa recipe with step by step photo and video recipe. the sago dosa is very similar texture and taste as compared to the traditional or rice and urad dal based dosa. or to be precisely, it has a lot of characteristics of set dosa or poha dosa. it is typically enjoyed with coconut chutney or peanut chutney and can also be served with choice of sambar recipe.

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 isn’t much complicated steps with the sabudana dosa recipe, 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 of sabudana dosa recipe. 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,

• idli recipes collection
• breakfast recipes collection
• chutney recipes collection

sabudana dosa video recipe:

recipe card for sabudana dosa recipe:

sabudana dosa recipe | sabakki dose recipe | sago dosa recipe

3.5 from 8 votes

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours 15 minutes

Servings: 20 Servings

AUTHOR: Hebbar's Kitchen

Course: dosa

Cuisine: south indian

Print Recipe Pin Recipe

easy sabudana dosa recipe | sabakki dose recipe | sago dosa recipe

Ingredients

• 1 cup sabudana / sago / tapioca
• 1 cup dosa rice / sona masuri dosa
• ¼ cup urad dal
• ½ tsp methi / fenugreek seeds
• ¼ 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, ¼ cup urad dal and ½ 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 ¼ 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.

Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter

Subscribe to our Youtube ChannelClick here to Subscribe and stay updated with our latest video recipes

how to make sabudana dosa with step by step photo:

1. firstly, in a large bowl soak 1 cup sabudana in enough water for 3 hours.
   
2. also soak 1 cup rice, ¼ cup urad dal and ½ tsp methi in enough water for 4 hours.
   
3. drain off the water from sabudana and blend to smooth paste.
   
4. also blend soaked urad dal and rice to fine paste adding water as required.
   
5. further mix sabudana batter, rice-urad dal batter and ¼ cup curd.
   
6. prepare a thick dosa batter consistency and ferment in a warm place for 8- 12 hours depending on the climate.
   
7. next day, mix the batter and check for flowing consistency batter. add water if required to adjust the consistency. batter should be thiner than normal dosa batter as it should spread easily after pouring on tawa.
8. furthermore, add 1 tsp of salt or as required and mix well.
   
9. heat the griddle and pour a ladleful of the batter on it and spread it very gently. dosa should be thick and do not make the dosa thin.
   
10. sprinkle some ghee / oil for more flavour.
    
11. then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam. note we are not roasting the dosa on other side.
    
12. furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
    
13. finally, serve sabudana dosa recipe immediately with ginger chutney and 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 spongy poha dosa.
• finally, do not spread the sabudana dosa batter as it should be thick like set dosa.