Making Sabudana Dosa - Tapioca Pearls Recipe - Sabudana Dosa Recipe
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 1 cup rice flour
- 1/4 cup urad dal (split black lentils)
- 1/4 cup poha (flattened rice)
- 1/4 cup curd (yogurt)
- 1 teaspoon cumin seeds
- 1-2 green chilies, finely chopped
- A handful of fresh coriander leaves, chopped
- Salt to taste
- Oil or ghee (clarified butter) for cooking
- Rinse the sabudana thoroughly and soak it in enough water for about 4-5 hours or overnight. The sabudana should become soft and swell in size.
- Rinse the urad dal and poha separately and soak them in water for about 3-4 hours.
- Drain the water from the soaked urad dal and poha. Transfer them to a blender or grinder.
- Add the soaked sabudana to the blender along with cumin seeds, green chilies, and salt.
- Grind the ingredients together, adding a little water at a time, until you get a smooth batter consistency. The batter should be similar to regular dosa batter.
- Transfer the batter to a large bowl and add rice flour and curd. Mix well to combine all the ingredients. Adjust the consistency of the batter by adding water, if needed. The batter should be pourable but slightly thick.
- Cover the bowl and let the batter ferment for 6-8 hours or overnight. Fermentation will help in making the dosas light and crispy.
- Heat a non-stick dosa tawa or griddle over medium heat.
- Pour a ladleful of the sabudana dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges of the dosa and on top.
- Cook the dosa for a few minutes until the bottom turns golden brown and crispy.
- Flip the dosa and cook the other side for another minute or so.
- Remove the sabudana dosa from the tawa and serve hot.
- Repeat the process with the remaining batter to make more sabudana dosas.
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