Serve alongside the chutney of your choice and enjoy a delicious meal.
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!
You are going to love this vrat ka dosa because it –
Requires no fermentation, Is made up of simple pantry staples, Healthy and filling, Crispy, Crunchy, and So tasty and addictive!
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.
» 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 » Spices » 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!
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. 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.
Can I substitute sama rice with other vrat ingredients?
I have not tried the sabudana dosa recipe with other variations.
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. 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.
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.
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.
Craving for more, try these other vrat recipes:
Falahari Paneer Makhane Gulgulle Vrat Dahi Gujiya Vrat ki idli Vrat Dahi Bhalla
