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25 Comments

  1. Since the time me and my family have tried this version of a dosa, we have literally forgotten about the regular dosa. It is just that good!5 stars

  2. Hi, I made this, but my kids didn’t like the texture of it. They say it’s slimy from inside.. how do I fix it? What else can I do with left over batter? Thank you, I really appreciate your blogs..

    1. this sabudana dosa recipe does not have a slimy texture. did you try the recipe exactly? was the batter thin? if the batter has become thin, then the dosa will be very soft but won’t have a slimy texture. some rice flour can be added to thicken the leftover batter. you can even make appe/appams with the batter. hope this helps.

  3. Hello,

    I’m a big fan of your work. Your recipes always work for me.

    Please help me with these two questions:

    1. My mom always says not to add salt before the dosa batter has fermented. She says if salt is added after grinding, it will not ferment. But here, you have added salt after grinding. So, which is the better way?

    2. I used to refer to your Android app. It was really very convenient as it had a bookmarking option in the ‘favourite’ tab. But now, it is no longer active in the Google Play store. Have you deactivated it? If not, please tell me where I can download it in a workable version like it was earlier.5 stars

    1. thanks shanta.

      1. addition of salt should be added keeping in mind the temperature conditions. if its warm or hot, then add salt before fermenting. salt retards fermentation and so addition of salt in a hot climate helps the batter not to get over fermented. in a cold or cool climate, add salt before making dosa or idli.

      2. we have deleted the app. unfortunately we were not able to manage the app. we used to get complaints everyday and the company we were using were also proactive in dealing with those complaints. the app had many issues.

  4. Dear dassana…..dosa is very tasty….i add around. Five tablespoon of ragi powder to the batter…eagerly waiting for ragi mudde recipe…… N here the tawa which u used is it granite5 stars

    1. thanks shubha. for ragi mudde i will take time as i have some videos and new recipes lined up till june. but i will try to add in a couple of months.

      1. Ok dassana….n which tawa have u used here….n one more in ur Christmas fruit cake Kerala style…u have soaked dry fruits …my doubt is …whether it has to b kept in fridge directly or for one day v have to keep outside?…n later keep in fridge…bit confused5 stars

        1. shubha, the tawa is wonderchef tawa. since the kerala style christmas fruit cake is made during winters and if you live in a cold city, its fine to soak dry fruits in it at room temperature for a day in the winter season. but in summers, keep in the fridge. in the winters also, if you have noted in the recipe, i have kept in the fridge as we do not get cold winters here.

  5. if Sona masuri or idli rice or parboiled rice are not available then what we can use instead of them

  6. Appreciate your quick and prompt replies very much. A good dosa recipe. Thanks for sharing. Can we soak all three together.

    1. welcome sudha. i would suggest only to soak sabudana and urad dal together, since sabudana takes a lot of time to grind. even after grinding very well, you can see a few half broken sabudana in the batter. if you have really good mixer-grinder, then you can soak all three together.