Whether you’re gluten-free or not, this gluten-free Sabudana Vrat Dosa prepared with tapioca pearls is sure to be your next favorite. It’s super easy to make, flavorful with a crispy crust. The best part about this healthy dosa is they require no fermentation and comes together in a jiffy!
Serve alongside the chutney of your choice and enjoy a delicious meal.
Dosa! One of my favorite foods to eat of all time. Dosa, in my opinion, the perfect recipe to make for any occasion and completely delicious.
Coming on to the gluten-free Sabudana vrat dosa, I’ve tried so many different versions and have finally settled for this one.
Why? Because the batter is PERFECT!
The batter allows you to create thin vrat dosas without them breaking, and it only takes a couple of minutes to cook. Trust me,
You are going to love this vrat ka dosa because it –
- Requires no fermentation,
- Is made up of simple pantry staples,
- Healthy and filling,
- Crunchy, and
- So tasty and addictive!
What is Sabudana Vrat Dosa?
Sabudana is a term used for ‘tapioca pearls,’ vrat means fasting period, and dosa refers to ‘thin crepes.’
Collectively it indicates- 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.
Ingredients required to make Sabudana Vrat Dosa
Nothing fancy, just the basic ingredients from your pantry, and they are –
» Tapioca pearls are a carbohydrate-rich starchy ingredient that has zero nutritional value. This versatile ingredient is 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, fiber, B-Vitamins, and minerals such as calcium, iron, and potassium.
» Sugar: for a crispy texture
» Buttermilk: it adds a fantastic tangy flavor to this recipe
» Oil: to cook the crepes.
Fasting doesn’t mean that you have to refrain from your favorite foods. This Navratri, try this delicious and healthy Sabudana dosa.
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 the refrigerator and use it, 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 a few of my favorite Navratri recipes to kick-start the festive/fasting season.
How to make Sabudana Vrat Dosa?
This vrat dosa recipe is made in two steps:
- making of the batter and
- the potato stuffing (optional)
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 soak time is over, 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 smooth and creamy.
Empty the pureed mixture into a bowl. Add salt, sugar, and mix until incorporated. If needed, add water to dilute the batter.
Prepare the filling. Allow it to cool comfortably. To make the dosas: Heat a skillet on medium heat. To check if your skillet is hot enough, sprinkle some water on the skillet. If it sizzles and evaporates immediately, your skillet is ready.
Pour 2-3 tablespoons of sabudana vrat dosa batter on the skillet. Starting from the center, start spreading the batter in a circular motion. Make it as thin as possible.
Drizzle ghee or oil all around the dosa. Let the dosa cook on medium flame until it turns golden brown around the edges and center.
Place the potato stuffing in the center and carefully fold the dosa. Serve hot with vrat ki green chutney.
Can I substitute sama rice with other vrat ingredients?
I have not tried the sabudana dosa recipe with other variations.
My sabudana pearls turn out mushy and sticky?
Oh dear, I can so relate to this. But don’t worry, try my method next time or non-sticky sabudana pearls, and you will get guaranteed results every time!
I don’t consume curry leaves in vrat?
If you do not consume a particular vegetable, herb, 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 vrat dosa batter should be of the right consistency!
If the batter of sabudana dosa 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 vrat dosa will not hold its shape and 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.
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
- 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 grains. Wash again with water and set aside.
- Transfer both the soaked grains to a blender, add buttermilk and blend until smooth.
- Empty the mixture into a bowl.
- Add salt, sugar, and mix until incorporated. Whisk it well.
POTATO FILLING PREPARATION
- Heat oil in a pan. Add curry leaves and mustard seeds. As they start to crackle add all the dry spices and vrat salt.
- Stir in potatoes and mix it well.
- Take it off the heat and allow it to cool completely.
- Heat a skillet on medium-high heat.
- To check if your skillet is hot enough, sprinkle some water on the skillet. If it sizzles and evaporates immediately, your skillet is ready.
- Pour 2-3 ladle full of batter on the skillet.
- Starting from the center, start spreading the batter in a circular motion. Make it as thin as possible.
- Drizzle ghee or oil all around the dosa. Let the dosa cook on medium flame until it turns golden brown around the edges and center.
- Place a teaspoon of potato filling in the center.
- And carefully roll it around the edges.
- If you prefer, you can roll the dosa. Remove dosa from the pan and serve immediately and enjoy it hot with vrat ki chutney.
- Repeat the process with the remaining batter. With this recipe, you will end up with 8 dosas, depending on the size.