Quick and easy Sabudana Vrat Dosa is a gluten-free crepe prepared with tapioca pearls. This super crispy, flavorful, and healthy dosa requires no fermentation and comes together in a jiffy! Serve alongside the chutney of your choice and enjoy a delicious meal.
What is Sabudana Vrat Dosa?
Sabudana is a term used for ‘tapioca pearls,’ vrat means fasting period, and dosa refers to ‘thin crepes.’ All together it means – Tapioca pearl crepes that people can enjoy while they are fasting.
This grain-free instant vrat dosa is a healthy alternative to the regular rice dosa. It is also known as vrat ka cheela in some parts of India.
You are going to love this vrat ka dosa, because it –
- Requires no fermentation,
- Is made up of simple pantry ingredients,
- Healthy and filling,
- Crispy,
- Crunchy, and
- So tasty and addictive!
Ingredients required to make Sabudana Vrat Dosa
Fasting doesn’t mean that you have to refrain from your favorite foods. This Navratri, try these delicious and healthy dosa/crepes made with:
- Tapioca pearls: is a carbohydrate-rich starchy ingredient that has zero nutritional value. This versatile ingredient is grain-free, gluten-free and that’s what makes it an ideal vrat food.
- Barnyard millets: a nutrient-dense gluten-free grain that is an excellent source of magnesium. In addition to that, millets provide essential fatty acids, fibre, B-Vitamins, and minerals such as calcium, iron, and potassium.
- Gluten-free flour: for texture
- Buttermilk: it adds a fantastic tangy flavor to this recipe
- Spices
- Oil: to cook the crepes.
A TIP ABOUT SABUDANA/SAGO 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 a full seven days, you have one less thing to worry about. Remove from refrigerator and use as mentioned in the recipe. Store the remaining back in the fridge.
Works wonders for me. I don’t have to wait 3-4 hours to try on my favorite sabudana recipes: sabudana vada, sabudana khichdi, sabudana uttapam, and Paneer stuffed croquettes. These are few of my favorite Navratri recipes to kick-start the festive/fasting season.
How to make Sabudana Vrat Dosa?
This recipe is made in two steps:
- making of the batter and
- the potato stuffing
1. Rinse sabudana under tap water until the water runs completely clear. Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them and soak for 3-4 hours. Likewise, soak barnyard millets in a separate bowl for 3-4 hours.
2. After the soaking time, drain the gluten-free grains. Wash again with water and set aside.
3. Transfer both the soaked gluten-free grains to a blender and blend until pureed.
4. Empty the pureed mixture in a bowl. Add spices, kuttu flour (buckwheat flour) or any other vrat flour and mix until incorporated. If needed, add water to dilute the batter.
5. Prepare the filling. Allow it to cool comfortably.
6. To make the dosas: heat and grease a skillet.
7. Pour 2-3 tablespoons of sabudna vrat dosa batter on the greased griddle and spread the dosas around on the hot skillet.
8. Add oil or ghee and cook until crispy.
Place the potato stuffing in the center and carefully fold the dosa. Serve hot with vrat ki green chutney.
Faq’s related to this recipe!
Can I substitute sama rice with anything else?
I have not tried this recipe without sama rice, therefore, can’t comment on the outcome.
My sabudana pearls turns out mushy and sticky?
I can relate to this. For non-sticky sabudana pearls follow this link. Guaranteed results, everytime!
I don’t consume curry leaves in vrat?
If you do not consume a particular veggie or spice during Navratri, feel free to leave that out and follow your family vrat guidelines. My rule of thumb is: When in doubt, leave that ingredient out.
The batter should be of the right consistency!
If the batter is too thick, the dosas will not spread on the hot skillet. Instead, it will stick to the spoon. And if the batter is too thin or watery, the dosas will not hold its shape well and will spread unevenly on the griddle. Therefore, the right consistency is a MUST! So what’s the right consistency? The batter should be of thick pouring consistency.
Can I use any other flour?
Of course, you can! You can sub kuttu flour (buckwheat flour) with any other vrat flour. Other alternatives are Amaranth Flour, singoda flour (water chestnut flour) or Arrowroot flour.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other vrat recipes:
Sabudana Vrat Dosa
INGREDIENTS
FOR BATTER
- ½ cup Sabudana/Tapioca Pearls
- 1 cup Sama Rice ( Barnyard millet)
- 1½ tablespoons Kuttu Flour (or use any vrat flour)
- ¼ cup Buttermilk
- Salt to taste (Vrat salt – Sendha namak)
- 2 tablespoons Oil (to cook dosas)
FOR POTATO FILLING
- 3 medium Boiled and cubed Potatoes
- 12 leaves of Curry leaves
- ¼ teaspoon Each of Mustard seeds (omit if you do not eat in vrat)
- ¼ teaspoon Haldi (omit if you do not eat in vrat)
- ¼ teaspoon Red chili powder
- 1 tablespoon Oil
- Salt to taste (Vrat salt – Sendha namak)
INSTRUCTIONS
MAKING BATTER
- Rinse sabudana under tap water until the water runs completely clear. Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them and soak for 3-4 hours. Likewise, soak barnyard millets in a separate bowl for 3-4 hours.
- After the soaking time, drain the gluten-free grains. Wash again with water and set aside. For non-sticky sabudana pearls follow this link.
- After the soaking time, drain the gluten-free grains. Wash again with water and set aside.
- Transfer both the soaked gluten-free grains to a blender and blend until pureed.
- Empty the pureed mixture in a bowl.
- Add spices, kuttu flour (buckwheat flour) or any other vrat flour and mix until incorporated.
- To begin with, add 1/4 cup of water to dilute the batter. Whisk it well. There should be no lumps in the batter and it should be of thick dropping consistency.
POTATO FILLING PREPARATION
- Prepare the filling mixture. Boil, peel and chop potatoes.
- Heat oil in a pan. Add curry leaves, mustard seeds and when they start to crackle add all the dry spices and vrat salt – Sendha namak.
- Stir in potatoes and mix.
- Allow the mix to cool completely.
ASSEMBLING DOSA
- Heat and grease a griddle.
- Pour 2-3 tablespoons of batter on the greased griddle.
- Using a ladle to spread the dosa evenly on the hot tawa. Drop 1-2 drops of oil around the cooking dosa. Cover and cook on low flame.
- Place a teaspoon of potato filling in the center. Unlike other dosas, this batter makes a sticky dosa because of sabudana starch.
- And carefully roll it around the edges.
- Fold the other side and PRESS GENTLY so that they stick. Flip it over. Serve immediately and enjoy it hot with vrat ki chutney.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. NUTRITIONCalories: 234kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 356mg | Fiber: 2g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 69mg | Calcium: 53mg | Iron: 4mg |
