Ready to serve sabudana dosa with variety of chutney powders
Makes – 10 of the above size
Time taken : 45 minutes(other than soaking sabudana)
Sabudana /sabakki/shapithandulu /Tapioca pearl in marati, kannada, konkani and english respectively. Normally sabudana dishes are meant for fasting like the popular sabudana kichadi, sabudana vada etc. I prepared sabudana dosa a couple of times at home and tasted really good , so i thought of sharing it on the blog right now. It turns out crispy right from the griddle to the plate. So enjoy hot with either chutney or chutney powder.
What you need to have:
1. Sabudana – 3/4 cup
2. Rice at ta – 3/4 cup
3. Curds – 1/2 cup
4. Water – 2 cups
5. Chopped gren chili – 2
6. Grated ginger – 1/2 Teaspoon(i used ginger paste)
7. Grated carrot – 2 Tablespoon
8. Chopped cilantro – 1 Tablespoon
9. Chopped onions – 1/2 cup
10. cumin – 1 Teaspoon
11. Grated coconut – 1 Tablespoon
12. Salt – As needed
Other ingredients of the dish
What you do with what you have:
1. Run curd in the mixy for 2-3 minutes so that it becomes easier to make the dosa batter.
2. Soak sabudana in water for about 10 minutes , drain water and transfer it to a colander and keep it aside for about an hour to puff up so that it will be right to make the batter as shown in image-1
3. Chop onions fine, grate carrots, chop green chili,chop cilantro and keep it aside as shown image-3
Sabudana dosa batter
5. Place a dosa griddle on medium flame and splash a little oil on it. When heated splash water and wipe it with a coconut coir/tissue. Just pour one ladle dosa batter on it in circular fashion. Flip and fry on the reverse.
Sabudana dosa being cooked
Sabudana dosa with variety of chutney powders
Makes -: 10 dosas
Time taken : 45 minutes
Note: 1. The quality of sabudana matters to soak and drain as sabudana available in few of the shops tend to dissolve immediately and nothing remains. So identify and buy the sabudana pearls.
2. Running the curds in the mixer is to bring it to a consistency to make a suitable dosa batter.
3. Use fine rice atta so that it mixes well to turn the dosa crispy.