Last Updated on 2 months by Neha Deshmukh

Sabudana & Sama Rice Dosa Recipe – Authentic Indian Gluten-Free Snack

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little different, something that feels both familiar and exciting. That’s where this Sabudana & Sama Rice Dosa comes in! I first stumbled upon this recipe while looking for a vrat (fasting) friendly option, and it quickly became a regular in my kitchen, even when I wasn’t fasting. It’s light, crispy, and packed with flavour. Trust me, you’ll be making this one again and again!

Why You’ll Love This Recipe

This isn’t your average dosa. It’s a delightful blend of textures and tastes, offering a unique twist on a classic. It’s naturally gluten-free, making it a fantastic option for those with dietary restrictions. Plus, it’s surprisingly easy to make – perfect for a quick weeknight dinner or a special weekend brunch.

Ingredients

Here’s what you’ll need to whip up these delicious dosas:

• ½ cup sabudana (tapioca pearls)
• ½ cup sama rice (barnyard millet)
• 1 potato (boiled), medium sized
• 1 cup curd (plain yogurt)
• 2 green chillies
• 1 inch ginger
• 2 tbsp coriander (fresh cilantro), chopped
• 1 tsp cumin seeds
• ½ tsp pepper (crushed) – adjust to your spice preference!
• 2 tbsp peanut (roasted & crushed)
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana: Types and Soaking (if applicable)

I usually use the small pearl sabudana for this recipe, as it grinds more easily. No soaking is needed – we’re dry roasting it for maximum flavour!

Sama Rice: A Nutritional Grain for Fasting

Sama rice is a fantastic grain, especially popular during fasting periods. It’s light, easy to digest, and adds a lovely texture to the dosa. You can find it at most Indian grocery stores, or online.

Regional Variations in Dosa Batter

Dosa batters vary so much across India! Some people add chana dal (split chickpeas) or urad dal (black lentils) for extra protein and a different flavour profile. Feel free to experiment!

The Role of Curd in Fermentation & Texture

The curd (yogurt) is key for that slightly tangy flavour and a beautifully soft dosa. Make sure it’s plain, unsweetened yogurt.

Unique Spice Blend: Balancing Flavors

Don’t skimp on the spices! The green chillies, ginger, cumin, and pepper create a wonderful balance of heat and aroma. Adjust the green chilli amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sabudana in a pan for 4-5 minutes until aromatic. Keep an eye on it – you don’t want it to burn! Let it cool completely.
2. Now, grind the roasted sabudana and sama rice into a fine powder. A coffee grinder or a small spice grinder works great for this. Transfer the powder to a large bowl.
3. Next, blend the boiled potato with a little water to make a smooth paste. Add this to the bowl with the sabudana and sama rice powder.
4. Time for the flavour! Mix in the curd, chopped green chillies, grated ginger, chopped coriander, cumin seeds, crushed pepper, crushed peanuts, and salt into the mixture.
5. Add 2 cups of water and whisk everything together really well until you have a lump-free batter. It should be flowing, but not too watery.
6. Let the batter rest for about 20 minutes. This allows the flavours to meld and the batter to thicken slightly.
7. After resting, check the consistency. If it’s too thick, add another 1 cup of water to adjust it. You want it to be easily spreadable.
8. Heat a dosa pan (or a non-stick frying pan) over medium heat. Pour a ladleful of batter onto the pan and quickly spread it into a thin circle.
9. Drizzle a little ghee (clarified butter) around the edges of the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip and cook for another minute.
10. Serve hot with your favourite chutney! Peanut-mint chutney is amazing with this.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect dosa:

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a hot pan and a thin batter. Don’t overcrowd the pan, and make sure the ghee is sizzling when you drizzle it on.

Troubleshooting Batter Consistency

Too thick? Add a little water. Too thin? Add a tablespoon of sabudana powder. It’s all about finding the right balance!

Roasting Sabudana for Optimal Flavor

Dry roasting the sabudana really brings out its nutty flavour. Don’t skip this step!

Using the Right Dosa Pan

A well-seasoned dosa pan is ideal, but a good quality non-stick pan will work just fine.

Variations

Let’s get creative!

Vegan Sabudana & Sama Rice Dosa

Simply substitute the curd with plant-based yogurt (like coconut yogurt or almond yogurt).

Gluten-Free Confirmation & Benefits

This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Sama rice is a wonderful gluten-free alternative to rice.

Spice Level Adjustment: Mild to Spicy

Adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.

Fasting-Friendly Adaptations (Navratri, Ekadashi)

This recipe is already quite fasting-friendly! Just ensure all your ingredients are permissible during your specific fast.

Adding Vegetables to the Batter

My friend loves adding finely grated carrots or zucchini to the batter for extra nutrients and a bit of colour.

Serving Suggestions

These dosas are delicious on their own, but they’re even better with accompaniments!

• Peanut-Mint Chutney: A classic pairing!
• Coconut Chutney: Another favourite.
• Sambar: A lentil-based vegetable stew.
• Yogurt: A cooling side dish.

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. You may need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

What is Sabudana and is it good for you?

Sabudana is tapioca pearls, made from the starch of the cassava root. It’s a good source of carbohydrates and provides energy.

Can I use store-bought Sabudana flour instead of making it from scratch?

Yes, you can! But I find that grinding it yourself gives you a fresher flavour and better texture.

How do I prevent the dosa from sticking to the pan?

Make sure your pan is well-heated and properly greased with ghee. A good non-stick pan also helps.

Can this batter be made ahead of time and refrigerated?

Yes, you can! But the batter may thicken, so you’ll need to add a little water to adjust the consistency before making the dosas.

What is Sama Rice and where can I find it?

Sama rice (barnyard millet) is a nutritious grain often used during fasting. You can find it at Indian grocery stores or online retailers.