Sabudana Dosa: A Crispy Delight

Today is Ashadhi Ekadashi hence let immerse yourself in the festivities with a delightful and unique dish: Sabudana Dosa.It embraces the simplicity of ingredients like sabudana (sago pearls) and bhagar flour (sama rice flour). These dosas offer a crispy texture and a subtle flavor that perfectly complements the auspicious occasion. Celebrate Ashadhi Ekadashi with this culinary delight that combines tradition, spirituality, and a touch of innovation. Let the Sabudana Dosa add a memorable and delicious twist to your festivities, while staying true to the essence of this sacred day.

Ingredients:

  1 cup sabudana (sago pearls)

  1/2 cup rice flour

  1/4 cup grated coconut

2 green chilies, finely chopped

1 tablespoon finely chopped ginger

  A handful of fresh coriander leaves, chopped

Rock salt (sendha namak) to taste

Instructions:

1.      Rinse the sabudana under cold water until the water runs clear. Soak them in water for 4-5 hours or overnight.
2.      Drain the sabudana well and let them sit in a colander for about 30 minutes to remove excess moisture.
3.      In a mixing bowl, combine the soaked sabudana, rice flour, grated coconut, green chilies, ginger, coriander leaves, and rock salt. Mix well to form a batter of pouring consistency. Add water if needed.
4.      Heat a non-stick dosa tawa or griddle on medium heat. Grease it lightly with ghee.
5.      Pour a ladleful of the sabudana batter onto the center of the tawa and spread it gently in a circular motion to form a thin dosa.
6.      Drizzle a little ghee around the edges of the dosa and cook until it turns golden and crispy.
7.      Flip the dosa and cook the other side for a minute.
8.      Remove the dosa from the tawa and repeat the process to make more dosas with the remaining batter.
9.      Serve the Sabudana Dosas hot with coconut chutney or any desired accompaniment.

Nutritional Facts (per 100g serving) - Sabudana Dosa:

Calories: 150 kcal
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 200mg
Total Carbohydrate: 26g
Dietary Fiber: 1g
Sugars: 0g
Protein: 3g

Note: The nutritional information provided is an approximate estimate and may vary depending on the specific ingredients and cooking methods used.

Frequently Asked Questions (FAQs):

Q1: Can I prepare Sabudana Dosa in advance?

A1: It is best to prepare Sabudana Dosa fresh, as the texture may change if stored for an extended period. However, you can prepare the batter in advance and refrigerate it for a day or two. Cook the dosas when you are ready to serve.

Q2: Can I use tapioca pearls instead of sabudana?

A2: Yes, tapioca pearls can be used as a substitute for sabudana in this recipe. Make sure to follow the soaking and draining process mentioned in the recipe to achieve the desired texture.

Q3: Can I use oil instead of ghee for cooking the dosas?

A3: Yes, you can use oil as an alternative to ghee for cooking the dosas. However, using ghee adds a distinct flavor and enhances the overall taste of the dish.

Q4: Can I adjust the spiciness of the dosa?

A4: Absolutely! The spiciness of the dosa can be adjusted according to your preference. If you prefer a milder taste, reduce the amount of green chilies used in the recipe. Conversely, if you like it spicier, you can add more green chilies or even incorporate a dash of red chili powder.

Q5: Can I serve Sabudana Dosa with any specific accompaniments?

A5: Sabudana Dosa pairs well with coconut chutney, peanut chutney, or a tangy tomato chutney. You can also serve it with a side of sambar or a yogurt-based dip for added flavor.

Q6: Can Sabudana Dosa be made gluten-free?

A6: Yes, Sabudana Dosa is naturally gluten-free as it does not contain wheat or any gluten-containing ingredients. However, it is essential to ensure that the bhagar flour used is certified gluten-free if you have specific dietary restrictions.

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