Sabudana Vrat Dosa

Quick and easy Sabudana Vrat Dosa is a gluten-free dosa/crepe prepared with tapioca pearls. This super crispy and healthy dosa requires no fermentation and comes together in a jiffy!

Sabudana Vrat DosaAre you bored of regular dosa and looking for a healthy alternative? Then look no more. Sabudana Vrat Dosa or vrat ka cheela is the perfect recipe for you. This instant dosa is grain free and ideal for any fast/vrat.

Fasting doesn’t mean that you have to be refrained from you favorite foods. This Navratri, try these delicious and healthy dosa/crepes made with tapioca pearls and gluten-free flours. A wonderful meal to kick-start the festive/fasting season.

Falahari dosa

Tip about Sabudana/sago pearls- 

Are you tried of getting sticky sago pearls every time you soak them? No worries follow this link on how to make perfect saudana pearls. 

Once the fasting season starts, soak tapioca in bulk. Drain and air-dry the pearls for 2-3 hours. Wrap in paper towel and store in the refrigerator.

If you are fasting for full 7 days, you have one less ting to worry about. Remove from refrigerator and use as mentioned in the recipe. Store the remaining back in the refrigerator. 

Works wonders for me. I don’t have to wait 3-4 hours to try on my favorite sabudana recipes.Vrat ka dosa

Now onto the recipe!

Sabudana or sago pearls is a versatile ingredient. It’s grain-free, gluten-free characteristics is what makes it an ideal vrat food.

For this recipe, soaked sago pearls are combined with kuttu flour, amaranth flour and spices to create d-licious recipe. You will love this recipe because it’s –

  • requires no fermentation
  • is quick and simple
  • healthy and filing
  • so tasty and addictive. how to make vrat ka dosa

Combine soaked sabudana with other listed ingredients to form a thick batter. Spread dosas on a hot griddle and cook until crispy. Place the potato stuffing in the center and carefully fold the dosa. Serve hot with vrat ki green chutney

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.

Do give these yummy dosas a try and if you happen to make these dosas, then share your yum pictures with me @facebook. Would love to see your creations!

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Updated from the recipe archives, first published in April 2015

Sabudana Vrat Dosa
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Quick and easy Sabudana Vrat Dosa is a gluten-free dosa/crepe prepared with tapioca pearls. This super crispy and healthy dosa requires no fermentation and comes together in a jiffy!
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: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Quick and easy Sabudana Vrat Dosa is a gluten-free dosa/crepe prepared with tapioca pearls. This super crispy and healthy dosa requires no fermentation and comes together in a jiffy!
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) (or use any vrat flour)
  • 2 tablespoon + 1 teaspoon 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. Link on how to make perfect sabudana pearls is shared above in ingredients.
  2. Assemble rest of the ingredients.
  3. After the desired time, strain soaked pearls through a strainer to get rid of excess water.
  4. Transfer it to a mixer and add curd. Grind it to a fine paste.
  5. Transfer this batter to a bowl.
  6. Stir in kuttu flour,salt and red chili powder..
  7. Add Amaranth flour.
  8. Whisk it well. There should be no lumps in the batter and it should be of a thick dropping consistency.
  9. To begin with add 3/4 cup of water to dilute the batter. Whisk it well and make it smooth and lump-free.
POTATO FILLING PREPARATION
  1. Prepare the filling mixture. Boil, peel and chop potatoes.
  2. Heat oil in a pan. 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 the mix to cool completely.
ASSEMBLING DOSA
  1. Heat and grease a griddle.
  2. Pour 1/4 cup batter on the hot griddle.
  3. Using a ladle spread dosa evenly on the hot tawa. Drop 1-2 drops of oil around the cooking dosa. Cover and cook on low flame.
  4. Place a teaspoon of potato filling in the center. Unlike other dosas, this batter makes a sticky dosa because of sabudana starch.
  5. And carefully roll it around the edges.
  6. Fold the other side and PRESS GENTLY so that they stick. Flip it over.
  7. Serve immediately and enjoy it hot with vrat ki chutney.
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22 Responses

  1. aditi says:

    My dosa got sticky ,why?

  2. Pooja says:

    The pictures r great and dosas look perfect! I do not have amaranth flour handy. Can I totally skip it or have to substitute with something? Only have sabutdana and Kuttu flour. Can I increase their quantity a bit?

  3. Ananya says:

    It was amazing . Very tasty and was perfect for my fast thanks to you

  4. Leela Manilal says:

    What is this Kuttu flour
    From where we we can buy

  5. Himayu says:

    What is kutti ka ata

  6. Kavita says:

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

  7. Shanta says:

    What can I use instead of kuttu atta

  8. 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 🙂

  9. 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.

  10. Catherine says:

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

  11. aseem says:

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

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