Sabudana Dosa is a light and crispy vrat dosa or upvas dosa from South Indian cuisine. It’s made using soaked sabudana (sago), semolina, coconut, and simple spices, resulting in a crisp exterior and a soft interior. A similar version is also made in Karnataka, where it’s known as Sabakki Dosa. The quick batter makes it a great alternative to regular South Indian dosas—perfect for those who want to try new sabudana dishes or enjoy Indian dosa recipes.
Ingredients
UNITSIngredients
1 cupSabudana (sago) (soaked for 2 hours)
1 cupSemolina (coarse)
1/2 cupFresh coconut (grated)
3Green chillies (finely chopped)
3 tbspFresh coriander leaves (finely chopped)
1 tspCumin seeds
1/2 tspSugar
1 tspSalt
as neededWater
as neededOil or ghee
Follow
Directions
Description - Step 1
Step 1: Soak the Sabudana
Rinse the sabudana well under running water.
Place it in a bowl, add enough water to cover it by 1 inch. Set aside to soak for 2 hours.
Description - Step 2
Step 2: Prepare the Dosa Batter
After 2 hours, drain any excess water from the soaked sabudana. (Optional: For a smoother dosa, you can lightly pulse the soaked sabudana in a blender before mixing.)
Add the semolina, grated coconut, chopped green chillies, coriander leaves, cumin seeds, sugar and salt. Mix well.
Gradually add a little water to create a thick dosa batter consistency.
Description - Step 3
Step 3: Cook the Dosas
Heat a dosa tawa or non-stick pan over medium heat. Pour a ladleful of batter in the centre.
Gently spread it outwards in a circular motion to create a round dosa. Drizzle a little oil or ghee around the edges.
Description - Step 4
Step 4: Cook Until Crisp
Cover the pan and cook the dosa for 2-3 minutes until the top looks set.
Flip it carefully and cook the other side for 1-2 minutes until crisp and golden. Repeat with the remaining batter.
Description - Step 5
Step 5: Serve Hot
Remove the dosa from the pan. Serve the Sabudana Dosas immediately with coconut chutney or your favourite dip.
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Maharashtrian
Easy
Main Course
