Sabudana Vrat Dosa

Sabudana Vrat Dosa

How about fasting in style this Navratri? Fasting doesn’t mean that you have to be refrained from you favorite foods. Try out this delicious and filling Sabudana Vrat Dosa or vrat ka cheela recipe. Soaked sago pearls combined with kuttu flour, Amaranth flour and stuffed with potato filling is a yummy delicacy. 

A GREAT TIP – IF YOU ARE FASTING FOR FULL 7 DAYS AND YOU PLAN ON EATING SABUDANA IN ONE WAY OR THE OTHER I WOULD RECOMMEND SOAKING IT IN LARGE QUANTITY. My personal experiment I have soaked a large batch of sabudana, fully drained and air dried it and stored in refrigerator for full 1 week without spoiling.

Another experiment soaked sabudana, fully drained and air-dried stored in the freezer for 1 month. When ready to use pop it out of the freezer, thaw and use as directed. In both the cases sabudana should have no water left in it. WORKS WONDERS AND SAVE ME A LOT OF TIME!! I don’t have to wait 3-4 hours to try on my favorite sabudana recipes.

Dosa prepared from sabudana is an ideal vrat/ fasting food. After grinding and adding flour to the batter – slowly add 3/4 -1 cup of water to the batter. Dosa batter should be thin and of a pouring consistency – not too liquid-y and not to thick. In case if your dosas are not spreading evenly on the griddle – add 1 teaspoon of kuttu flour along with 1-2 tablespoon of water and some salt and mix it well. Unlike the regular dosa this dosa needs to be cooked from both the side (see arrow). YOU WILL NEED APPROXIMATELY 2 TABLESPOON OIL TO COOK ALL THE DOSAS.

Sabudana Vrat Dosa

PREP TIME INCLUDES – 3 HOURS . It includes the soaking time, grinding and preparation of potato filling. If you have soaked sago on hand then this PREP TIME will be reduced to just 10 MINUTES and you can have your vrat food in 30 minutes 🙂 

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

Sabudana Vrat Dosa
Votes: 3
Rating: 5
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Soaked sago pearls combined with kuttu flour, Amaranth flour and stuffed with potato filling.
Servings Prep Time
10 DOSAS 3 HOURS
Cook Time
25 MINUTES
Servings Prep Time
10 DOSAS 3 HOURS
Cook Time
25 MINUTES
Sabudana Vrat Dosa
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Soaked sago pearls combined with kuttu flour, Amaranth flour and stuffed with potato filling.
Servings Prep Time
10 DOSAS 3 HOURS
Cook Time
25 MINUTES
Servings Prep Time
10 DOSAS 3 HOURS
Cook Time
25 MINUTES
INGREDIENTS
FOR BATTER
  • 1/2 cup Soaked Sabudana/Sago
  • 1/4 cup Amaranth flour (Rajgiria flour)
  • 2 tablespoon Kuttu Flour + 1 teaspoon extra Kuttu Flour
  • 2 tablespoon Curd (thick Market curd/yogurt)
  • Salt to taste (Vrat salt - Sendha namak)
  • 2 tablespoon Oil (to cook dosas)
FOR POTATO FILLING
  • 3 medium Boiled and cubed Potatoes
  • 10-12 pieces of Curry leaves
  • 1/4 teaspoon Each of Mustard seeds (omit if you do not eat in vrat)
  • 1/4 teaspoon Haldi (omit if you do not eat in vrat)
  • 1/4 teaspoon Red chili powder
  • 1 tablespoon Oil
  • Salt to taste (Vrat salt - Sendha namak)
CHANGE SERVING SIZE: DOSAS
CHANGE UNITS:
METHOD
MAKING BATTER
  1. Soak Sabudana for 3 hours and assemble rest of the ingredients.
  2. Once soaked, they will puff up. Drain and let it sit in the strainer for some time till all the liquid had drained off.
  3. Transfer it to a mixer and add curd. Grind it to a FINE paste. If need be add water spoon by spoon. 1 teaspoon at a time.
  4. Transfer this batter to a bowl.
  5. Stir in kuttu flour,salt and red chili powder..
  6. And Amaranth flour.
  7. Give it a good mix. There should be no lumps in the batter and it should be of a THICK AND DENSE dropping consistency.
  8. To begin with add 3/4 cup of water to dilute the batter. Now the batter will be of a thin pouring consistency. Smooth and lump-free.
POTATO FILLING PREPARATION
  1. Lets prep up our filling mixture. Boil, peel and chop potatoes.
  2. In a kadhai heat 1 tablespoon oil, add curry leaves, mustard seeds and when they start to sputter add all the dry spices and add Vrat salt - Sendha namak.
  3. Add in cubed potatoes and mix.
  4. Allow them to cool down completely.
ASSEMBLING DOSA
  1. Heat and grease a griddle.
  2. Pour some batter on that hot tawa and using a spoon spread it around in circle.
  3. REMEMBER - Unlike the dosa batter this batter will need just one or two swirl and after that it will start breaking as you spread. It will not form a huge round like the regular dosa.
  4. Drop 1-2 drops of oil around the cooking dosa. Cover and cook on low flame. YOU WILL NEED APPROXIMATELY 2 TABLESPOON OIL TO COOK ALL THE DOSAS.
  5. DO NOT MOVE THE DOSA UNTIL IT IS CRISP AROUND THE EDGES AND UNDERNEATH. (see arrow)
  6. Using a spatula flip the dosa over. Make sure to insert the spatula half way underneath the dosa to flip it over or else it will break.
  7. This dosa needs to be cooked from both the side.
  8. When cooked on both the sides flip it again and keep the less brown side on the top.
  9. Place a teaspoon of potato filling in the center..
  10. And carefully roll it around the edges. PRESS GENTLY..
  11. Fold the other side and PRESS GENTLY so that they stick. Flip it over.
  12. You may notice the center part being gooey. No worries while you cook the other dosa keep the cooked one on the edge and let it cook till the center part is crisp and golden brown.
  13. This dosa will no be as crisp as the regular dosa. Enjoy it hot with green chutney.
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14 Responses

  1. Himayu says:

    What is kutti ka ata

  2. Kavita says:

    Can I use singhaade ka aata instead of amaranth and kuttu flours?

  3. Shanta says:

    What can I use instead of kuttu atta

  4. Sarika says:

    What can I say about this recipe. Awesome and shapes up pretty well. My dosas are never perfect but this one I nailed it. Thanks Ruchi. Waiting to see what will you do with regular dosas. Eagerly waiting for that dish. Nice blog and very educational. I can spend my whole day here 🙂

  5. Preetha Yadav says:

    Thanks for sharing, made it in Navratra and everyone liked it.Thanks for your hard work.Oh my Gosh how hard work you have put into your pictures they are like speaking to me while I cook. Thanks Preetha – Love your work.

  6. Catherine says:

    Hello, I was a bit skeptical in making these but they turned out deliciously delicious. Thanks you and keep it up!

  7. aseem says:

    I made it and liked it very much .Very tasty and different taste recipe in fast.

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