Make this crispy and delicious Sabudana Dosa during your next Hindu fast (vrat) for a light yet satisfying meal. Popularly known as Farali Dosa or Upvas Dosa, this dish is specifically made using ingredients permitted during fasting days like Navratri, Ekadashi, Maha Shivratri, or other auspicious occasions.
This dosa is not only vrat-friendly but also incredibly tasty and easy to digest. Made primarily with sabudana (tapioca pearls), samak rice (barnyard millet), and a touch of rock salt, it’s a great gluten-free alternative to the regular dosa. The batter is soaked, blended, and fermented slightly to yield a crisp, golden dosa that’s naturally light and flavorful.
When cooked well on a hot skillet or tawa, the dosa turns beautifully crispy along the edges while remaining soft at the center. The key to a perfectly crisp sabudana dosa lies in spreading the batter thin and cooking it on medium heat until it develops that golden crunch.
For the best taste and texture, enjoy this dosa right off the pan—letting it sit too long can make it lose its crispiness and turn soft. Even though the texture changes once cooled, it still remains delicious and can be paired with vrat-friendly chutneys like coconut chutney or peanut chutney.
Whether you’re observing a religious fast or simply looking for a gluten-free, wholesome breakfast or dinner idea, this Farali Sabudana Dosa is sure to impress with its flavor, texture, and simplicity.
🧾 Ingredient Notes For Farali Dosa
Here’s a snapshot of all the ingredients you’ll need to create this flavorful sabudana dosa. Just 8 simple ingredients and 20 minutes of cooking time stand between you and a crisp, golden dosa perfect for fasting days. The 20-minute prep time is possible only if you’ve already soaked the sabudana the night before, so with a bit of foresight, this upvas-friendly dosa becomes a breeze to prepare and perfect for those fasting days!
Sabudana (Tapioca Pearls/Sago): Commonly known as tapioca pearls or sago in English, sabudana forms the base of this vrat-friendly dosa. It needs to be soaked overnight to soften and is then blended into a thick paste. While the paste tends to be sticky due to its high starch content, don’t worry—once the flours and other ingredients are added, the consistency balances out perfectly for dosa making.
Rajgira Atta & Singhara Atta: Both amaranth flour (rajgira) and water chestnut flour (singhara) are staple ingredients during Hindu fasting periods. They not only comply with vrat rules but also lend a nutty, earthy flavor to the dosa. If you’re preparing this dosa on a non-fasting day, you can substitute them with rice flour for a more traditional texture.
Yogurt: Just a spoonful of yogurt is mixed in to give the batter a mild tang, mimicking the naturally fermented taste that traditional dosa batters have.
Green Chilies & Fresh Cilantro: These bring a burst of freshness and a gentle heat to the dosa, enhancing both the flavor and aroma of this wholesome, farali treat.
- ½ cup Sabudana (Sago/Tapioca Pearls): These starchy pearls form the base of the batter. When soaked and ground, they provide a naturally chewy, slightly crisp texture that works perfectly in fasting recipes. Make sure to use medium or small-sized pearls for easier blending and smoother batter.
- ¼ cup Rajgira Atta (Amaranth Flour): A nutrient-rich gluten-free flour made from amaranth seeds. It lends a rich, nutty flavor and enhances the protein content, turning the dish into a more satisfying and nourishing option for fasting (vrat) days.
- ¼ cup Singhare ka Atta (Water Chestnut Flour): This flour has a mildly sweet, earthy taste and helps bind the batter while making it crisp upon cooking. It’s light on the stomach and naturally gluten-free, making it ideal for fasting.
- 2 tablespoons Plain Yogurt (Dahi): Use fresh and mildly sour yogurt to enhance the flavor and texture. It adds slight tanginess and helps with fermentation if the batter is left to rest.
- 1 Green Chili, finely chopped: Adds a gentle kick of heat and brightness to balance the starchiness of sabudana. Adjust the quantity based on spice preference.
- 2 tablespoons Fresh Coriander Leaves (Cilantro), finely chopped: These bring in a burst of freshness and color. For an extra layer of aroma and flavor, toss in a few finely chopped curry leaves—they add a subtle, earthy fragrance that elevates the dish beautifully.
- Rock Salt (Sendha Namak), to taste: The only salt allowed during Hindu fasting days, it has a slightly different mineral taste compared to regular salt and is essential in vrat recipes.
- Black Pepper Powder, to taste: A fasting-approved spice that adds warmth and mild pungency. It perfectly offsets the mild flavors of sabudana and flours, adding a gentle zing that brings the entire dish to life.
- Approx. 1 cup Water (as needed): Start with less and gradually add more to get a smooth, pourable batter consistency—neither too thick nor runny. The quantity may vary based on the soaking of sabudana and thickness of yogurt.
👩🍳 How To Make Sabudana Dosa? (Stepwise)
1) Rinse sabudana thoroughly to eliminate excess starch. Place the pearls in a colander and wash under cold running water until the water runs clear.
-Then soak them in enough water for 3 to 4 hours or overnight—depending on their type and size. For instance, the variety commonly available in the U.S. typically requires an overnight soak for the best texture.
2) Once soaked properly, the sabudana will absorb most of the water and puff up to nearly twice their original size, becoming soft and translucent.
3) After soaking, drain any remaining water by transferring the sabudana back into the colander and letting the excess moisture drip away.
4) Add the soaked pearls to a blender and grind them into a smooth paste. Use about ¼ cup of water to help the blending process and achieve a lump-free, creamy consistency.Pour the prepared paste into a large mixing bowl to continue with the next stage of the recipe.
5) Now add the rest of the ingredients to the paste — rajgira flour, singhara flour, finely chopped green chili, chopped coriander leaves, rock salt, black pepper, and yogurt.
6) Mix all the ingredients well, slowly adding water in small amounts while stirring continuously to form a silky, lump-free batter. The final consistency should be smooth and easy to pour, without being too runny or too thick.
7) Place a dosa tawa or non-stick skillet on medium heat and lightly brush it with oil to prevent sticking. Once the tawa is nicely heated, ladle some batter into the center and gently swirl it outward in a circular motion, spreading it evenly into a thin, round layer for a perfect dosa base. Drizzle a few drops of oil around the edges to encourage a crispy, golden-brown finish.
8) Allow the dosa to cook undisturbed until the bottom turns golden brown and crisp. Gently flip it using a spatula and cook the other side for a minute or so until fully cooked. Once both sides are done, transfer it to a plate and serve hot immediately for the best taste and texture.
🍽 Serving Ideas For Farali Dosa
- Serve farali dosa with a side of farali coconut chutney for a wholesome and satisfying breakfast during fasting (vrat) days. The mild heat of the dosa combined with the nutty creaminess of the chutney creates a delightful balance of flavors that’s both comforting and energizing.
- To make it more filling, you can easily turn this into a complete vrat-friendly meal by adding a portion of sukhi bhaji, made with boiled potatoes, cumin seeds, green chilies, and rock salt—similar to the classic potato masala served with regular dosa, but customized to suit fasting guidelines. The soft and mildly spiced bhaji pairs beautifully with the crisp texture of the farali dosa, making each bite more hearty and enjoyable.
- For a touch of freshness, garnish with chopped coriander or a few drops of lemon juice. Serve the meal hot, ideally with a glass of buttermilk or a bowl of cooling yogurt to enhance the fasting experience without feeling too heavy.
Instructions
1) Rinse the sabudana thoroughly to eliminate excess starch. Place the pearls in a strainer and wash them under cold running water until the water runs completely clear.
2) Soak the rinsed sabudana in enough water for 3–4 hours or overnight, based on the variety. Some types, especially those available outside India (like in the USA), usually need overnight soaking for the best results.
3) After soaking, drain any remaining water using a colander to ensure there’s no excess moisture.
4) Add the soaked sabudana to a blender and grind it into a smooth paste using about ¼ cup of water to ease the blending process. Transfer the paste into a mixing bowl.
5) To this paste, add the rest of the ingredients—rajgira flour, singhara flour, finely chopped green chilies, fresh coriander leaves, sendha namak (rock salt), black pepper, and yogurt.
6) Mix everything thoroughly, adding water little by little until you achieve a smooth, pourable, lump-free batter.
7) Preheat a dosa tawa or skillet over medium heat and lightly grease it with oil or ghee. Once the pan is hot, pour a ladleful of batter in the center and quickly spread it out into a thin circle. Drizzle a little oil around the edges to help it crisp up beautifully.