Vrat wala instant sabudana and samak rice dosa

Name: Vrat wala instant sabudana and samak rice dosa
Total time: 1200 s
Yield: 7-8.dosa
Cuisine: Indian
Ingredients: 1 cup Sabudana ( soaked in water for 4 hour; 1/2 cup Samak rice (soaked in water for 1/2 an hour); 2 tbsp Curd; 1 tsp Sendha namak for filling -; 4 Big boiled potato; 1 tsp Sendha namak; 1/2 tsp Black pepper powder; 6-7 .Curry leaves; 1 Green chilli (finely chopped); 4 tbsp Oil

Kalpana Rai @cook_26263526

Ghaziabad

#FA#week3#vrat special #sabudana ana samak rice dosa
Sabudana is also known as tapioca.It can be considered as a good source of energy because it is rich in carbohydrates.It aids in digestion, is good for heart health and strengthens bones.This instant dosa is very crispy and filling.

Kalpana Rai @cook_26263526

Saved

Ingredients

20min

7-8.dosa

1 cupSabudana ( soaked in water for 4 hour
1/2 cupSamak rice (soaked in water for 1/2 an hour)
2 tbspCurd
1 tspSendha namak for filling -
4Big boiled potato
1 tspSendha namak
1/2 tspBlack pepper powder
6-7.Curry leaves
1Green chilli (finely chopped)
4 tbspOil

Saved

Steps

20min

1

Grind sabudana,samak rice,salt and curd to make a smooth batter.Mix salt.
2

Heat 2 tbsp oil in a karahi,add green chilli black pepper powder,curry leaves and salt.Add potato and mix.Cook it for 3-4 min or till potato becomes light brown.Keep it aside.
3

Now heat tawa/ gridle, grease it with oil and clean it with tissue paper.Pour 1 level spoon full batter on it and spread in circular motion.Sprinkle oil all around the dosa.Flip it over and cook for 2 min
4

Now flip it and fill it with potato mixture and enjoy!Your delicious vrat wala dosa is ready to serve.Serve it with coconut chutney.

Saved

Made this recipe? Share a Cooksnap!

Let Kalpana Rai know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Vrat wala instant sabudana and samak rice dosa

Send your Cooksnap

Learn more about Cooksnaps

Saved

Kalpana Rai @cook_26263526

on August 21, 2025 11:41

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.