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.

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.

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.

Remove the dosa from the pan. Serve the Sabudana Dosas immediately with coconut chutney or your favourite dip.