If you are tired of traditional dishes like puri and potatoes during fasting, you can prepare crispy sabudana dosa. This dosa, made with a peanut and cheese filling, features a delightful taste and a crunchy texture. This article provides a simple guide on how to make this dish.
During the Navaratri festivals, many people observe a fast for nine days, paying special attention to nutrition and adhering to fasting rules. Although fruits, milk, sabudana kheer, and kuttu puris are often eaten during the fast, sabudana dosa offers a more varied and tasty option. This dosa, made from sago (sabudana), peanuts, and cheese, has an excellent flavor.
Adding a cheese filling further enhances its taste. It can be prepared as a snack or for light hunger during the fast. The preparation is simple, and the taste is significantly improved when served with coconut paste. Next, we will explain how to make sabudana dosa and what ingredients are needed for it.
To begin making sabudana dosa, you must thoroughly wash the sago and soak it in water for two to three hours. Then, grate the cheese in a bowl, adding black pepper and a little rock salt, and mix well, setting it aside.
After that, lightly fry the peanuts on a pan over low heat. Then, grind the fried peanuts, ginger, and green chili in a blender until coarsely ground, adding fresh cilantro.
In a large bowl, mix the soaked sago and the peanut paste. Thoroughly combine both components to form a batter. If the batter seems too thick, you can add a little water as needed.
Heat a non-stick pan over medium heat and grease it with a small amount of oil. Pour one portion of the batter into the center of the pan and spread it out, forming a dosa. Let it dry slightly, then flip it and fry on the other side. When the dosa becomes golden and crispy on both sides, place the prepared cheese filling in the center. Then, roll up the dosa and place it on a plate. Prepare the remaining dosas similarly from the leftover batter. Hot sabudana dosa is served with coconut paste.