Introduction

 

I still remember the first time I made sabudana dosa. It was a rainy Sunday morning, and I was looking for something quick yet unique for breakfast. I stumbled upon an old recipe book that mentioned using sabudana, a staple in Indian kitchens, in a way I had never thought of before. The idea of making dosa with sabudana was fascinating and I just had to try it!

 

Sabudana dosa has since become a favorite in my household. It’s the perfect blend of crispy and fluffy, with a texture that’s delightfully different from the regular rice dosa. Plus, it’s so quick to prepare once you’ve soaked the sabudana. What’s even better is that it pairs wonderfully with a tangy tomato chutney, which we’ll also be making today. Let’s dive into this delicious recipe!

 

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Recipe of Sabudana Dosa with Tomato Chutney

 

Ingredients

 

For Sabudana Dosa:

• Sabudana (soaked): 1 cup
• Rice (soaked): 2 cups
• Water: as required
• Fruit salt: 1 tsp
• Salt: 1 tsp

 

For Tomato Chutney:

• Oil: 2 tbsp
• Chana dal: 2 tbsp
• Urad dal: 1 tsp
• Garlic cloves: 10-12
• Ginger: 1 inch piece
• Whole dried red chilies: 2 pcs
• Curry leaves: 5-6
• Tomatoes (diced): 3 pcs
• Onion (diced): 1 pc
• Green chili (chopped): 1 pc
• Salt: 1 tsp
• Red chili powder: 1 tsp
• Tamarind paste (soaked): 1 tsp
• Jaggery powder: 1 tbsp
• Water: as required

 

 

Instructions

 

Making Sabudana Dosa:

Step 1: Preparation of Batter

• Description: Soak 1 cup of sabudana and 2 cups of rice separately in water for a few hours until they swell and soften.
• Next: Drain the excess water and transfer both the soaked sabudana and rice into a blender. Gradually add water and grind into a smooth batter. Ensure the batter has a silky consistency.

 

Step 2: Seasoning the Batter

• Description: Allow the batter to rest for a few minutes. Season the batter with 1 tsp of salt, stirring well to ensure it’s evenly distributed.
• Next: Add 1 tsp of fruit salt (e.g., Eno) to the batter and gently mix. The fruit salt helps to make the dosa light and airy.

 

 

Step 3: Cooking the Dosa

• Description: Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin layer.
• Next: Drizzle a teaspoon of oil or ghee around the edges. Cook until the edges turn golden and crispy. Flip the dosa and cook the other side until it’s light golden brown.

 

Step 4: Optional Addition of Butter

• Description: For an extra indulgent dosa, add dollops of butter while cooking.
• Next: Let the butter melt and infuse the dosa with a rich, creamy flavor. This step is optional but adds a delightful touch.

 

 

Making Tomato Chutney:

Step 1: Preparation and Tempering

• Description: Heat 2 tbsp of oil in a pan. Add 2 tbsp of chana dal and cook until it turns golden brown.
• Next: Add 1 tsp of urad dal, 10-12 garlic cloves, 1-inch piece of ginger, 2 whole dried red chilies, and 5-6 curry leaves. Sauté until they release their aroma.

 

Step 2: Cooking the Chutney

• Description: Add 3 diced tomatoes and 1 diced onion to the pan. Stir until they soften and release their juices.
• Next: Add 1 chopped green chili, 1 tsp of salt, and 1 tsp of red chili powder. Cook until the tomatoes break down into a thick, luscious consistency.

 

Step 3: Finishing Touches

• Description: Add 1 tsp of soaked tamarind paste and 1 tbsp of jaggery powder to the chutney. Let the flavors meld and balance.
• Next: Once the excess water has evaporated, remove from heat and let the chutney cool. Blend until smooth.

 

 

Serve the hot and crispy sabudana dosa with the tangy and spicy tomato chutney. Enjoy this delightful dish, perfect for any meal of the day!

 

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About the Sabudana Dosa Recipe

 

Sabudana dosa is a delightful variation of the traditional dosa, made using sabudana (tapioca pearls) and rice. This dosa stands out for its unique texture - crispy on the outside and soft on the inside. The preparation is quite straightforward: the sabudana and rice are soaked, ground into a batter, and then cooked on a griddle to golden perfection. The recipe is incredibly versatile and can be prepared quickly, making it an ideal choice for breakfast or a light meal. Paired with a tangy tomato chutney, this dish offers a burst of flavors that are sure to satisfy your taste buds.

 

 

Cooking Tips

 

• Soaking Sabudana and Rice: Ensure you soak the sabudana and rice for at least two hours. This helps in achieving a smooth batter and a perfect dosa texture.
• Consistency of Batter: The batter should be slightly thick but pourable. If it's too thin, the dosa will not hold its shape; if too thick, it will be difficult to spread.
• Non-Stick Pan or Cast Iron Tawa: Use a non-stick pan or a well-seasoned cast iron tawa to avoid sticking and ensure even cooking.
• Temperature Control: Keep the heat at medium. If it’s too hot, the dosa might burn quickly on the outside while remaining undercooked inside.
• Using Butter or Oil: Cooking the dosa with butter enhances the flavor and gives it a nice golden brown color. You can also use oil for a healthier option.

 

 

Pairing Guide

 

• Tomato Chutney: The tangy and slightly spicy tomato chutney perfectly complements the soft and crispy texture of sabudana dosa.
• Coconut Chutney: For a milder flavor, pair it with coconut chutney. The creamy and sweet taste balances the spiciness of the dosa.
• Sambar: If you prefer a more traditional approach, serve the dosa with sambar for a wholesome meal.
• Mint Chutney: For a refreshing kick, try it with mint chutney. The freshness of mint adds a vibrant note to the dish.
• Yogurt: A dollop of plain yogurt can be a soothing accompaniment, especially if you prefer a mild, cooling effect with your meal.

 

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Frequently Asked Questions About Sabudana Dosa Recipe

 

1. What is Sabudana Dosa?

   • Sabudana dosa is a variation of the traditional dosa made using sabudana (tapioca pearls) and rice, offering a unique texture and flavor.

2. How do you soak sabudana for dosa?

   • Soak the sabudana in water for about 1-2 hours until they become soft and translucent. Drain the excess water before grinding.

3. Can I use instant sabudana for this recipe?

   • Yes, instant sabudana can be used, but ensure it’s soaked properly to achieve the desired texture for the batter.

4. Is sabudana dosa gluten-free?

   • Yes, sabudana dosa is naturally gluten-free as it uses sabudana and rice, which do not contain gluten.

5. Can I ferment the sabudana dosa batter?

   • Unlike traditional dosa batter, sabudana dosa batter doesn’t require fermentation. It can be used immediately after grinding.

6. What can I serve with sabudana dosa?

   • Serve sabudana dosa with tomato chutney, coconut chutney, sambar, mint chutney, or plain yogurt for a complete meal.

7. Can I make the batter in advance?

   • Yes, you can prepare the batter a few hours in advance. Keep it refrigerated and bring it to room temperature before making the dosa.

8. How do I make the dosa crispy?

   • To make the dosa crispy, spread the batter thinly on a hot pan and cook until it turns golden brown. Using butter also helps in achieving crispiness.

9. Can I add other ingredients to the batter?

   • Yes, you can add finely chopped vegetables like onions, carrots, or green chilies to the batter for added flavor and nutrition.

10. Is sabudana dosa suitable for fasting?

    • Sabudana dosa is often consumed during fasting periods in India as sabudana is considered a fasting food. Ensure other ingredients comply with fasting rules.

 

By incorporating these tips and serving suggestions, your sabudana dosa will not only be a delight to make but also a joy to eat!

 

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