Shabudana Dosa Recipe | Amazing Meal  For Your Savan Vrat 

If we talk about fasts, then sabudana is one such dish that everyone likes to eat. Khichdi, vada, and many other things are made from it. But now I am going to share with you "shabudana dosa," which is a perfect option for a fast. And it is also very easy. Now we will tell you how to make this very easy recipe at home and some tips and tricks by which it is completely crispy and flavorful.

Why You’ll Love This Sabudana 

Dosa:

✅ Crispy Texture: Shabudana dosa is crispy, like your South Indian dosa. 

✅ No Fermentation Needed: This is a quick recipe ready within 15 minutes with no fermentation needed.

✅ Easy to Digest: This dosa is light on the stomach and easy to digest. 

✅ Naturally Gluten-Free: perfect for diabetic and clean eating.

Alsoread:https://cookwithaksh.blogspot.com/2024/10/delicious-and-easier-mawa-barfi-recipe.html?m=1

Ingredients You’ll Need:

• 1 cup shabusana

• 2-3 boiled potatoes 

• 1/2 cup curd (optional)

• Sendha namak (rock salt)

• Water

• Ghee or oil

• 1-2 green chilies

• 1/2 inch ginger 

• Coriander leaves 

• Cumin seeds

• Grated coconut 

Alsoread:https://cookwithaksh.blogspot.com/2024/10/best-and-quick-coconute-ladoo-recipe.html?m=1

Step-by-Step Recipe:

Step 1: Soak the Sabudana and Samak Rice:

• Wash the shabudane with foil 2-3 times to remove the starch. 

• Soak sabudana overnight or for 6-7 hours.

• Make sure that the water is 1 inch above the sabudana so that it gets soaked properly. 

• Then drain the water and take out the soaked shabudana into a mixture grinder. 

• Then add 1/2 cup curd and boiled potato with grated green chillies and ginger to it. 

• Grind it into smooth and thick dosa batter. And lastly, add rock salt in it and mix. 

Step 3: Rest the Batter (Optional): 

Then keep the butter at rest for 15-20 minutes so that the flavor develops in it. 

Step 4: Heat the Tawa and Cook the Dosa:

• Heat an iron pan or non-stick pan on medium-low flame. For this, grease it with some oil or ghee. 

• Then add shabudana bhatta to it and spread it like dosa.

• Then cook it on a medium-low flame until it turns golden brown.

• If it is necessary, then flip the dosa; otherwise, don't do it.

Sever with

• Coconut chutney (without onion and garlic)

• Aloo sabji 

• Tomato and peanut chutney 

Pro Tips for Perfect Sabudana Dosa 

• Soaking is Key

• Use Medium Flame:

• Tawa Temperature Matters

• Non-Stick or Cast Iron

FAQs About Sabudana Dosa:

1. Can I make the batter in advance?

Yes, you can make batter in advance and refrigerate it for up to 2 days in an airtight container. 

2. Is it suitable for kids?

Yes, it's easy to digest, so it's suitable for kids. 

3. Can I use regular salt instead of sendha namak?

If you are making the regular meal, then add regular salt; if you’re making it for a vrat, then you have to use rock salt/sendha namak. 

4. What if I don’t have samak rice?

If you don't have samak rice instead of this, you can also use boiled potato like me.

 Final Thoughts

You must make this and this recipe as much easy like our normal dosa you must make it and make your family happy forever so that they can have more recipes. If you liked these recipes, then please tell us in the comments. And don't forget to follow the page for such recipes.