• July 12, 2022

Sabudana Dosa | Sago Dosa

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Sabudana Dosa – a soft savory vegan pancake made with sago or sabudana, idli rice and split black gram or urad dal. This is one of those many Dosa variations that you must try, at-least once in life, if not more. Though, I’ll still say that trying once is going to be so scrumptious, that you’ll be addicted to it soon. Sabudana is also one of the main ingredients in India when it comes to recipes made during Hindu fasting or vrat.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side and text layovers.

About Sabudana Dosa

I developed this recipe of Sabudana Dosa, only through hit and trial at home. I had started with trying a few recipes of sabudana idli and dosa, both of which failed at that time. So, I again came up with a recipe by differing the proportions. This time, it was a success.  

Thus, I arrived at this nutritious and homely Sabudana Dosa recipe which gives nice and tasty dosa. But I would suggest not to try making idli with this batter as they will turn out to be slightly sticky and not that great for the palate.

Dosas made with this particular recipe have a faint sweet flavor due to the use of sabudana (sago pearls). I have also retained the traditional method of preparing dosa in my recipe, that is, ingredients are soaked first, then ground and finally fermented.

For this Sabudana Dosa, use sago pearls which are generally used to make sabudana khichdi or vada. Not the larger variety which is used to make the Sabudana Chivda. When it comes to making slightly thick or thin dosas, the choice is ultimately yours. Thick dosas will be soft throughout and thinner ones will be soft as well as crisp.

I once tried the Sago Dosa with the Cabbage Pachadi and it turned out to be a celebration of flavors for the taste buds! You can serve it with your regular coconut chutney and sambar.

Step-by-Step Guide

How to make Sabudana Dosa

Soak Ingredients

1. Take ½ cup sabudana, ¼ cup whole urad dal and 10 to 12 fenugreek seeds (methi seeds) in a bowl.

sabudana, urad dal and methi seeds added to a bowl.

2. Rinse them a couple of times. Then, add 1.5 cups water. Cover with a lid and soak for 5 hours.

water added to the ingredients in the bowl for soaking.

3. Take ½ cup idli rice in another bowl. You can also use sona masuri rice instead of idli rice.

idli rice added to another bowl.

4. Rinse a couple of times. Add ¾ cup water and soak idli rice for 4 to 5 hours.

water added to idli rice for soaking.

Grind and Ferment Batter

5. Before grinding, drain away all the water from the sabudana, urad dal and methi seeds. Add them in a grinder jar. Also, add ½ cup fresh water.

drained sabudana, urad dal and methi seeds added in a grinder jar along with some fresh water.

6. Begin to grind. Once the dal and sabudana are lightly crushed, add ¼ cup more water. Grind to a smooth batter. A few whole pieces of sabudana are fine, but there should not be too many.

The batter should be light and smooth. It is better to grind the sabudana and dal in 2 batches. Depending on the quality of urad dal and sabudana, you can add an overall of ⅔ to ¾ cup water while grinding.

Pour the batter in a pan or bowl.

ingredients ground to a smooth batter.

7. In the same grinder jar, add the idli rice. Drain off all the water from the idli rice and then add. Also, add ¼ cup fresh water.

drained idli rice added to the grinder jar along with some fresh water.

8. Grind idli rice till you get a fine rava like consistency in the batter.

idli rice ground to a batter with rava like consistency.

9. Now, pour the idli rice batter in the same bowl or pan which has the sabudana batter. Mix very well.

Add ¼ to ½ teaspoon rock salt. Add salt as required. Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more.

rock salt added to the batter.

10. Depending on the temperature conditions in your city, you can keep for less or more time. As its rains here often and is cool all the time, the batter took around 15 hours to ferment.

The below picture shows the batter consistency the next day. It should have a faint sour aroma with tiny air pockets in it. Just lightly mix or stir the batter before you begin making dosa.

prepared sabudana dosa batter ready to be used.

Make Sabudana Dosa

11. Heat a well seasoned cast iron griddle or nonstick pan. The pan should be medium hot. You can keep the heat to low or medium while making dosas. Pour a ladle of the batter in the center.

If using an iron pan, then spread ¼ to ½ teaspoon oil all over the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to spread the oil.

Do not spread oil on a non stick pan. Keep the heat on low to low-medium, so that you are easily able to spread the batter.

If the pan base is very thick, then keep the heat to medium. If the pan is very hot, you won’t be able to spread the batter in a round circle. 

pouring dosa batter in the center of a non stick pan.

14. With the ladle, gently spread the batter to a neat round circle and a slightly thick dosa. You can even make thin dosa if you want.

spreading the batter with a ladle into a dosa.

15. Sago Dosa takes a longer time to cook than regular dosa. Cook the dosas on low to medium heat.

cooking sabudana dosa.

16. Cover the dosa with a lid and cook for some minutes.

sabudana dosa covered with a lid and kept for cooking.

17. When the top looks cooked, you can spread some oil on it. You need to cook the dosa on one side only.

spreading some oil on the cooked top of the sabudana dosa.

18. Cook till the base turns golden.

cooking sabudana dosa.

19. When the base has turned golden, remove and serve the Sabudana Dosa. Prepare more dosa from the batter this way. The leftover batter can be refrigerated.

cooked sabudana dosa on a white plate.

20. Serve Sabudana Dosa hot or warm with Coconut ChutneyKara Chutney, Tomato Chutney or Peanut Chutney.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side and text layovers.

Expert Tips

  1. The time taken by the batter to ferment properly will depend on the temperature/weather conditions of your city. Cooler and rainier places will take more time as compared to hotter and warmer places. A batter with slightly sour aroma and tiny air pockets is a sign of a well fermented batter.
  2. You have to grind the ingredients to a smooth and light batter. A few whole pieces of sabudana in the batter is ok, but there shouldn’t be many. A safer option is to grind in batches.
  3. As compared to regular dosa, Sabudana Dosa takes longer time to cook. So, cook on low to medium heat.
  4. You can use a well seasoned cast iron pan or non-stick pan to cook these dosas. If using an iron pan, spread oil all over the pan using a silicon brush, spoon, an onion half or kitchen towel. This is not required if using a non-stick pan.
  5. If using a pan with a thick base, keep it on medium heat. You will not be able to spread the batter in a round circle if the pan’s on very high heat.
  6. In case you have leftover dosa batter, refrigerate it for 1 to 2 days and use later.

More Dosa Recipes To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

sabudana dosa folded and served on a white plate with a bowl of chutney kept on the left side.

Sabudana Dosa | Sago Dosa

Sabudana Dosa is a soft savory vegan crepes made with sago or sabudana, idli rice and split black gram or urad dal. Sabudana is also one of the main ingredients in India when it comes to recipes made during the Hindu fasting period also known as vrat or upvas.

5 from 10 votes

Prep Time 9 hrs

Cook Time 30 mins

Total Time 9 hrs 30 mins

For soaking

For grinding

Other ingredients

Soaking ingredients

  • Take sabudana, urad dal and fenugreek seeds in a bowl.

  • Rinse them a couple of times. Add 1.5 cups water. Cover with a lid and soak for 5 hours.

  • Take idli rice in another bowl. Rinse a couple of times. Add ¾ cup water and soak the rice for 4 to 5 hours.

Grinding and fermenting batter

  • Before grinding, drain away all the water from the sabudana, urad dal and fenugreek seeds.

  • Add them in a grinder jar. Also add ½ cup fresh water.

  • Begin to grind. Once the dal and sabudana are lightly crushed, then add ¼ cup more water. Grind to a smooth batter. A few whole pieces of sabudana are fine, but there should not be too many. The batter should be light and smooth.
  • Its better to grind the sabudana and dal in two batches. Depending on the quality of urad dal and sabudana, you can add an overall ⅔ to ¾ cup water for grinding.

  • Pour the batter in a pan or bowl.

  • In the same grinder add the rice. Drain off all the water from the rice and then add. Also add ¼ cup water.

  • Grind rice till you get a fine rava like consistency in the rice batter.

  • Now pour the rice batter in the same bowl or pan which has the urad dal + sabudana batter. Mix very well.

  • Add ¼ to ½ teaspoon edible rock salt. Add salt as required. Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more.

  • Depending on the temperature conditions in your city you can keep for less or more time.The batter after being fermented should have a faint sour aroma with tiny air pockets in it. Just lightly mix or stir the batter before making dosa.

Making sabudana dosa

  • Now heat a well seasoned cast iron skillet or nonstick pan. The pan should be medium hot. You can keep the flame to a low or medium while making sabudana dosa.

  • If using an iron skillet, then spread ¼ to ½ teaspoon 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 nonstick pan. Do keep the heat to a low or medium-low, 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 dosa if you prefer.

  • Sabudana dosa take a longer time to cook than regular dosa. Do cook the dosas on a low to medium heat.

  • 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, tomato chutney or peanut chutney.

  • Ensure that the sabudana is soaked well enough and softens completely after soaking.
  • You can make either thick or thin dosa according to your preferences.
  • Remember to use a well seasoned cast iron pan so that the dosa does not stick to the pan.
  • The fermentation time will vary with the temperature condition in your city. In a cold or cooler climate it will take more than 8 hours for the batter to ferment.
  • This sabudana dosa recipe can be scaled easily to make for a smaller serving or larger serving.

Nutrition Facts

Sabudana Dosa | Sago Dosa

Amount Per Serving

Calories 339 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 8g

Sodium 245mg11%

Potassium 61mg2%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 0.04g0%

Protein 7g14%

Vitamin A 3IU0%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 2mg2%

Vitamin E 4mg27%

Vitamin K 1µg1%

Calcium 32mg3%

Vitamin B9 (Folate) 4µg1%

Iron 3mg17%

Magnesium 17mg4%

Phosphorus 45mg5%

Zinc 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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This Sabudana Dosa recipe post from the archives first published in September 2016 has been republished and updated on 12 July 2022.


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