How to make Sabudana Dosa

🌿 Sabudana Dosa Recipe (Perfect for Vrat/Fasting)

Crispy, light, and nutritious dosa made with sabudana, peanuts, and makhana — great for Navratri or any fasting days.

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✅ Ingredients:

For the Dosa Batter:

• 1 cup sabudana (sago pearls)
• ½ cup peanuts
• ¼ cup makhana
• ½ tsp sendha namak (rock salt/vrat salt)
• ½ tbsp black pepper powder
• 1 tbsp ginger, finely chopped
• 1-2 green chilies, finely chopped
• 2 tbsp fresh coriander, chopped
• 2 boiled potatoes, mashed
• 2 tbsp curd/yogurt (optional, for slight tang)
• Water – as needed

For the Dosa Topping (optional):

• 2 tbsp of the leftover peanut + makhana powder

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🥣 Instructions:

Step 1: Roast & Prepare Sabudana Powder

1. In a dry pan, roast 1 cup sabudana on medium flame for 3–4 minutes.
2. Roast until it starts to pop slightly or you hear crackling sounds.
3. Let it cool completely, then grind into a fine powder using a mixer/grinder. Set aside.

Step 2: Prepare Peanut-Makhana Powder

1. In the same pan, dry roast ½ cup peanuts and ¼ cup makhana on medium flame until golden and aromatic.
2. Let them cool, then remove peanut skins.
3. Grind both into a fine powder. Divide into two parts:
   • Half will go into the batter.
   • Half will be used for chutney or as a topping.

Step 3: Prepare Potato Mixture

1. Mash 2 boiled potatoes, put them in a mixer jar.
2. Add 1 cup water and blend into a smooth paste.

Step 4: Make the Dosa Batter

1. In a large bowl, combine:
   • Ground sabudana powder
   • Half of the peanut-makhana powder
   • Mashed potato paste
   • ½ tsp sendha namak
   • ½ tbsp black pepper powder
   • Finely chopped ginger, green chilies, and coriander
   • 2 tbsp curd (optional)
2. Gradually add water to make a smooth, flowing batter like regular dosa batter.
3. Let it rest for 10–15 minutes if time allows.

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🔥 Cooking the Dosa

1. Heat a non-stick dosa pan or tawa on medium heat.
2. Sprinkle some water to check heat; wipe clean.
3. Pour a ladleful of batter and spread evenly – don’t make it too thick.
4. Optionally, sprinkle some of the leftover peanut-makhana powder on top for crunch.
5. Cook on medium flame for 3–4 minutes or until the bottom is golden and edges lift.
6. No need to flip. Remove and serve hot.

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🥥 Coconut-Peanut Chutney

Ingredients:

• ½ cup fresh grated coconut
• 2 tbsp roasted peanuts and Makhana Powder
• 1 green chili
• Small piece of ginger
• Sendha namak – to taste
• Few curry leaves (optional)
• Water – as needed

Method:

1. Blend all ingredients together into a smooth chutney.
2. Adjust water to get your desired consistency.
3. For tadka (optional during non-fasting): Heat ghee, add cumin, curry leaves, and pour over chutney.

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✅ Tips:

• The dosa may take a little longer to cook than regular dosa. Be patient and keep the flame medium.
• If batter thickens over time, add a little more water.
• You can skip curd for a completely vegan/strict vrat version.