Sabudana Millet Dosa, served with Spicy Green Chutney, is a light and golden crispy dosa recipe for breakfast or any meal. If you are looking for a vegan-gluten-free option, vrat, and fasting recipe, or something new to try in the kitchen, then this dosa recipe is for you.
Millet dosa with sago
Sabudana and millet dosa (vrat dosa, upvas dosa, or farali dosa) is a light, balanced, and filling meal that is perfect for breakfast, lunch, or dinner. A unique dosa recipe that will be your family's new favorite. If you're looking for something different to try, this Navratri fasting or Vrat Days, this crispy instant dosa recipe without rice and fermentation is for you. You can also check our sabudana thalipeeth.
Also, try more sabudana (sago) recipes, Navratri recipes for nine days, and Indian classic breakfast recipes.
Ingredients
Millet: I have used proso millet (chenna, barri). You can even use barnyard millet (sama chawal, varai), jowar, pearl millet (bajra), finger millet (ragi) , foxtail millet, little millet or kodo millet etc. Feel free even to use quinoa for millet in the recipe.
Sabudana: Available as sabakki or tapioca pearls in Indian or Asian stores.
Curd: Yogurt or buttermilk
Spices: green chilies and ginger for flavor.
Salt to taste.
To make farali green chutney, you need coconut, green chilies, coriander leaves, and salt.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Making of the dosa batter
- Nicely wash sabudana in water and soak in ½ cup of water for 3 to 5 hours or overnight.
- Similarly, nicely wash millet and soak it for 3 to 5 hours or overnight.
- Drain the water from the millet and add it to the mixie jar. Similarly, drain any water from the soaked sabudana and add it to the mixie jar. To this, add yogurt, green chilies, and ginger and grind to a coarse paste.
- Now add approximately ⅓ to ½ cup of water and grind to a smooth paste.
- Transfer it to a bowl. Add salt and mix well. The Dosa batter is ready.
Crispy sago millet dosa (restaurant style)
- Heat skillet(dosa tawa). Add a laddle full of batter and spread in a circular motion. Make it as thin as possible. Drizzle oil.
- Cover and cook on a medium flame for 2 minutes. Remove the lid and continue to cook on medium flame until it becomes crisp and golden brown. Serve hot with vrat ki chutney, and enjoy.
Crispy millet dosa (rava dosa style)
- Add another half cup of water to the dosa batter for running water consistency. Check and adjust salt.
- When the tava is hot, pour the batter into the pan. Drizzle oil. Cover and cook for 1-2 minutes on medium flame. Open the lid and continue to cook until golden and crispy. Serve and enjoy with farali chutney.
To make green chutney
To mixie jar or blender, add coconut, green chilies, coriander leaves, salt to taste, and very little water and grind to a smooth paste.
Tips
- The batter should be medium thick if you want to spread the thin restaurant-style crispy dosa, and it should be watery if you want a crispy dosa like rava dosa.
- You can add or skip chilies and ginger. You can add cumin seeds and chopped coriander leaves for additional flavor.
More sabudana (sago) recipes
Recipe card
Sabudana Millet Dosa Recipe
Equipment
- Dosa pan or skillet
Ingredients
Sabudana Millet Dosa
- 1 cup Millet proso, barnyard, foxtail or any millet of your choice
- ½ cup Sabudana sago or tapioca pearls
- ¼ cup Curd yogurt or buttermilk
- 2 Green chilies
- ½ inch Ginger optional
- Salt to taste sendha namak for fasting.
- Oil for cooking dosa
For Spicy Green Chutney
- ¼ cup Coconut
- 3 Green chilies
- ½ cup Coriander leaves
- Salt to taste
Instructions
Making of the dosa batter
- Nicely wash sabudana in water and soak in ½ cup of water for 3 to 5 hours or overnight.½ cup Sabudana
- Similarly, nicely wash millet and soak it for 3 to 5 hours or overnight.1 cup Millet
- Drain the water from the millet and add it to the mixie jar. Similarly, drain any water from the soaked sabudana and add it to the mixie jar. To this, add yogurt, green chilies, and ginger and grind to a coarse paste.¼ cup Curd, 2 Green chilies, ½ inch Ginger
- Now add approximately ⅓ to ½ cup of water and grind to a smooth paste.
- Transfer it to a bowl. Add salt and mix well. The Dosa batter is ready.Salt to taste
Crispy sago millet dosa (restaurant style)
- Heat skillet(dosa tawa). Add a laddle full of batter and spread in a circular motion. Make it as thin as possible.
- Drizzle oil. Cover and cook on a medium flame for 2 minutes. Remove the lid and continue to cook on medium flame until it becomes crisp and golden brown.Oil for cooking dosa
- Serve hot with vrat ki chutney, and enjoy.
Crispy millet dosa (rava dosa style)
- Add another half cup of water to the dosa batter for running water consistency. Check and adjust salt.
- When the tava is hot, pour the batter into the pan. Drizzle oil. Cover and cook for 1-2 minutes on medium flame. Open the lid and continue to cook until golden and crispy. Serve and enjoy with farali chutney.
To make green chutney
- To mixie jar or blender, add coconut, green chilies, coriander leaves, salt to taste, and very little water and grind to a smooth paste.¼ cup Coconut, 3 Green chilies, ½ cup Coriander leaves, Salt to taste
Video
Notes
- The batter should be medium thick if you want to spread the thin restaurant-style crispy dosa, and it should be watery if you want a crispy dosa like rava dosa.
- You can add or skip chilies and ginger. You can add cumin seeds and chopped coriander leaves for additional flavor.
- I have used proso millet (chenna, barri). You can even use barnyard millet (sama chawal, varai), jowar, pearl millet (bajra), finger millet (ragi) , foxtail millet, little millet or kodo millet etc. Feel free even to use quinoa for millet in the recipe.
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