Vari Tandul & Sabudana Dosa Recipe – Authentic Indian Gluten-Free Pancakes

Last Updated on 4 months by Neha Deshmukh

Vari Tandul & Sabudana Dosa Recipe – Authentic Indian Gluten-Free Pancakes

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, healthy, and slightly different takes on classic Indian breakfasts. This Vari Tandul & Sabudana Dosa is exactly that. I stumbled upon this recipe years ago while exploring regional Maharashtrian cuisine, and it’s been a family favorite ever since. It’s wonderfully light, naturally gluten-free, and has a lovely, slightly chewy texture. Let’s get cooking!

Why You’ll Love This Recipe

This dosa isn’t your everyday rice and lentil version. It’s a delightful twist using vari tandul (samo rice) and sabudana (sago pearls). It’s perfect for those looking for a gluten-free option, or simply wanting to try something new and exciting. Plus, it’s surprisingly easy to make!

Ingredients

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

• 1 cup Vari Tandul (Samo Rice/Bhagar/Mordhan)
• ?? cup Sabudana (Sago seeds/Tapioca Pearls) – I usually use about ¾ cup, but adjust to your preference!
• 2 tablespoon Curd
• 1 teaspoon Finely chopped Ginger
• 1 tablespoon Finely chopped Coriander
• 1 teaspoon Crushed Green Chilies
• to taste Salt
• as needed Ghee/Oil

Ingredient Notes

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

Vari Tandul (Samo Rice/Bhagar/Mordhan) – A Unique Grain

Vari tandul, also known as samo rice, bhagar, or mordhan, is a small, round grain often used in fasting recipes in India. It has a slightly nutty flavor and a wonderful texture when cooked. You can usually find it in Indian grocery stores or online.

Sabudana (Sago Seeds/Tapioca Pearls) – Choosing the Right Quality

When it comes to sabudana, quality matters! Look for small, pearl-like seeds. Larger ones can take longer to cook and may not give you the desired texture. Rinse them well before soaking to remove any excess starch.

The Role of Curd in Fermentation & Texture

The curd (yogurt) adds a lovely tang and helps with a little bit of fermentation, making the dosas lighter and crispier. Don’t skip it! You can use full-fat or low-fat curd, but full-fat will give you a richer flavor.

Regional Variations in Spice Levels

Traditionally, this dosa isn’t overly spicy. However, feel free to adjust the amount of green chilies to your liking. Some families in Maharashtra add a pinch of turmeric for color and flavor too!

Step-By-Step Instructions

Alright, let’s get to the fun part – making the dosas!

First, wash and soak the vari tandul and sabudana separately in water for 6-8 hours. Overnight soaking works perfectly.

Next, drain the water from both the vari tandul and sabudana. Now, grind them together with the curd into a smooth batter. A slightly coarse texture is okay, but aim for mostly smooth.

Time for the flavor boost! Mix in the finely chopped ginger, green chilies, coriander, and salt into the batter. Give it a good stir and let it rest for about 30 minutes. This allows the flavors to meld together.

Now, check the consistency. Add a little water at a time to adjust it to a thin, pourable texture – similar to the consistency of rava dosa batter.

Heat a non-stick griddle or tawa on high flame. Once hot, reduce the heat to medium. Pour a ladleful of batter onto the griddle and spread it evenly in a circular motion to form a thin layer.

Drizzle a little ghee or oil around the edges and over the dosa. Cook until the edges start to crisp up. You can flip it over to cook the other side for a minute or so, but it’s not essential.

Serve hot with your favorite potato subji or chutney!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Dosa Crispness

A hot griddle is key! Make sure it’s well heated before you start pouring the batter. Also, don’t overcrowd the griddle – cook one dosa at a time for the best results.

Batter Consistency – Getting it Just Right

The batter should be thin enough to spread easily, but not so thin that it tears. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of sabudana powder.

Soaking Times for Vari Tandul & Sabudana

Don’t skimp on the soaking time! This is crucial for getting the right texture. If you’re short on time, you can soak the sabudana in warm water for a couple of hours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations (Navratri, Ekadashi): This dosa is often enjoyed during fasting periods in India. Just ensure all your ingredients are permissible during your specific fast.

Serving Suggestions

This dosa is fantastic with:

• Potato Subji (a classic pairing!)
• Coconut Chutney
• Tomato Chutney
• Sambar

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before using. Cooked dosas are best enjoyed fresh, but you can reheat them briefly on a griddle or in a microwave.

FAQs

Let’s answer some common questions!

What is Vari Tandul and where can I find it?

Vari tandul is a small, round grain used in Indian cooking, especially during fasting. You can find it at Indian grocery stores or online retailers.

Can I use store-bought dosa batter instead of making it from scratch?

While you can use store-bought dosa batter, it won’t have the same unique flavor and texture as this homemade version. I highly recommend trying it from scratch!

How do I know if the sabudana is properly soaked?

The sabudana should be translucent and soft when properly soaked. They should have a slightly bouncy texture.

What is the best chutney to serve with Vari Tandul Dosa?

Coconut chutney is a classic pairing, but tomato chutney or even a simple mint-coriander chutney work beautifully too!

Can I make this dosa ahead of time and reheat it?

While best enjoyed fresh, you can reheat leftover dosas on a griddle or in the microwave. They won’t be as crispy, but still tasty!

Enjoy making this delicious and unique dosa! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!