Sabudana Dosa (Fasting Dosa)

Name: Sabudana Dosa (Fasting Dosa)
Ingredients: 1/4 cup sabudana (tapioca pearls) (about 40 grams); 1/4 cup samak rice (barnyard millet) (about 40 grams); 4 teaspoons plain yogurt; 1/4 cup water (60 ml); 1/4 teaspoon sendha namak (rock salt); 3 teaspoons ghee; 4 medium potatoes; 2 green chilies; 1/2 inch piece ginger; 1 teaspoon cumin seeds; 10-12 cashews; 7-8 curry leaves; 1 tablespoon chopped cilantro; 1/4 teaspoon sendha namak (rock salt); 1/4 teaspoon black pepper powder; 1 teaspoon ghee

Isha mathur @cook_34779618

Sabudana Dosa (Fasting Dosa)

Isha mathur @cook_34779618

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Ingredients

1/4 cupsabudana (tapioca pearls) (about 40 grams)
1/4 cupsamak rice (barnyard millet) (about 40 grams)
4 teaspoonsplain yogurt
1/4 cupwater (60 ml)
1/4 teaspoonsendha namak (rock salt)
3 teaspoonsghee
Potato Filling
4medium potatoes
2green chilies
1/2 inchpiece ginger
1 teaspooncumin seeds
10-12cashews
7-8curry leaves
1 tablespoonchopped cilantro
1/4 teaspoonsendha namak (rock salt)
1/4 teaspoonblack pepper powder
1 teaspoonghee

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Steps

1

Grind the sabudana and samak rice separately, then sift them.
2
3

Mix in the yogurt, rock salt, and water to make a thick batter. Set aside for 20 minutes.
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5

Boil and peel the potatoes. Finely chop the ginger and green chilies.
6

Heat ghee in a pan. Add cumin seeds and cashews, and roast on low heat. Add green chilies, ginger, and curry leaves.
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8

Mash the boiled potatoes and add them to the pan. Mix in rock salt and black pepper powder. Stir in the chopped cilantro to finish the potato filling.
9

Lightly grease a nonstick skillet with ghee. Sprinkle some water and wipe with a tissue. Pour the dosa batter onto the skillet and spread it in a circle.
10

Cook on low heat until lightly golden. If needed, add ghee around the edges. When the edges start to lift, place the potato filling in the center and fold the dosa.
11

Serve the crispy sabudana dosa hot with a mild cilantro chutney.