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3.91 from 11 votes

Sabudana Vrat Dosa

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.
Course Breakfast, Snacks And Appetizers
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 3 hours
Total Time 3 hours 40 minutes
Servings 8 DOSAS
Calories 234kcal
Author Ruchi

Equipment

Ingredients

FOR BATTER

FOR POTATO FILLING

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.
    How to soak sabudana for khichdi-Ruchiskitchen
  • 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.

Nutrition

Calories: 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