You can serve sabudana dosa with coconut chutney or sambar. I had made cabbage pachadi to go with these dosas.
½ cup sabudana (tapioca pearls)
½ cup idli rice or parboiled rice or sona masuri rice
¼ cup whole urad dal (husked whole or split black gram)
10 to 12 fenugreek seeds (methi seeds)
1.5 cups water for soaking sabudana and urad dal
¾ cup water for soaking idli-dosa rice
¼ cup water for grinding rice
⅔ to ¾ cup water for grinding urad dal,
Now heat a cast iron griddle or non stick pan. The pan should be medium hot. You can keep the flame to a low or medium while making sabudana dosas.
If using an iron pan, then spread ¼ to ½ tsp oil all over the pan. Use a silicon brush or spoon or kitchen towel or an onion halve to spread the oil. Do not spread oil on a non stick pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter.
If the pan base is very thick, then keep the flame to medium. If the pan is very hot, you won’t be able to spread the batter in a round circle.
Pour a ladle of the batter in the center.
With the ladle gently spread the batter to a neat round circle and a slightly thick dosa. You can even make thin dosas if you want.
Sabudana dosa take a longer time to cook than regular dosas. Do cook the dosas on a low to medium flame.
Cover the sabudana dosa with a lid and cook it for some minutes.
When the top looks cooked, you can spread some oil on it. You need to cook these sabudana dosas on one side only.
Cook till the base turn golden.
When the base has turned golden, remove and serve sabudana dosa. The leftover batter can be refrigerated.
Serve sabudana dosa hot or warm with coconut chutney, kara chutney, tomato chutney or onion chutney.
