Sabudana Vrat Dosa

4.77 from 17 votes

Quick and easy Sabudana Vrat Dosa is a gluten-free crepe prepared with tapioca pearls. This super crispy, flavorful, and healthy dosa requires no fermentation and comes together in a jiffy! Serve alongside the chutney of your choice and enjoy a delicious meal.

Prep: 15

Cook: 25

Rest: 3

Total: 3 40

Course: Breakfast, Snacks And Appetizers

Cuisine: Indian

Servings:

Calories: 152kcal

Author: Ruchi

Ingredients

FOR BATTER

1 cup Sama Rice ( Barnyard millet)
½ cup Sabudana/Tapioca Pearls
1 tablespoon Sugar
- - Salt to taste (Vrat salt - Sendha namak)
½ cup Buttermilk
- - Ghee to cook dosa

FOR POTATO FILLING

3 medium Boiled and cubed Potatoes
12 - Curry leaves
¼ teaspoon Mustard seeds (omit if you do not eat in vrat)
¼ teaspoon Haldi (omit if you do not eat in vrat)
¼ teaspoon Red chili powder
1 tablespoon Oil
- - Salt to taste (Vrat salt - Sendha namak)

US Customary - Metric

Instructions

MAKING BATTER

Rinse sabudana under tap water until the water runs completely clear. Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them and soak for 3-4 hours. Likewise, soak barnyard millets in a separate bowl for 3-4 hours.
After the soaking time, drain the gluten-free grains. Wash again with water and set aside. For non-sticky sabudana pearls follow this link.
After the soaking time, drain the grains. Wash again with water and set aside.
Transfer both the soaked grains to a blender, add buttermilk and blend until smooth.
Empty the mixture into a bowl.
Add salt, sugar, and mix until incorporated. Whisk it well.

POTATO FILLING PREPARATION

Heat oil in a pan. Add curry leaves and mustard seeds. As they start to crackle add all the dry spices and vrat salt.
Stir in potatoes and mix it well.
Take it off the heat and allow it to cool completely.

ASSEMBLING DOSA

Heat a skillet on medium-high heat.
To check if your skillet is hot enough, sprinkle some water on the skillet. If it sizzles and evaporates immediately, your skillet is ready.
Pour 2-3 ladle full of batter on the skillet.
Starting from the center, start spreading the batter in a circular motion. Make it as thin as possible.
Drizzle ghee or oil all around the dosa. Let the dosa cook on medium flame until it turns golden brown around the edges and center.
Place a teaspoon of potato filling in the center.
And carefully roll it around the edges.
If you prefer, you can roll the dosa. Remove dosa from the pan and serve immediately and enjoy it hot with vrat ki chutney.
Repeat the process with the remaining batter. With this recipe, you will end up with 8 dosas, depending on the size.

Video

Notes

I don't consume curry leaves in vrat?

If you do not consume a particular veggie or spice during Navratri, feel free to leave that out and follow your family vrat guidelines.

The batter should be of the right consistency!

If the batter is too thick, the dosas will not spread on the hot skillet. Instead, it will stick to the spoon.

And if the batter is too thin or watery, the dosas will not hold its shape well and will spread unevenly on the griddle.

Therefore, the right consistency is a MUST! So what's the right consistency? The batter should be of thick pouring consistency.

Nutrition