Chaitra Navratri 2023: Relish This Sabudana Dosa While Fasting

Navratri is a significant Hindu festival that is held twice a year in India to worship the goddess Durga and her nine different incarnations, each of which has a special power. The festival, which takes place at the start of spring and fall, sees a lot of people fasting for up to nine days. They eat light, quickly absorbed foods like kuttu atta, singhara atta, fresh vegetables, milk, yoghurt, and makhanas. Sendha namak is chosen over table salt because it is believed to be purer. Also, people avoid food items like onions, garlic, and non-vegetarian dishes for these nine auspicious days.

Sabudana, also known as sago, is an ancient staple ingredient that is extracted from the edible portion of the root of tropical palm trees. Sabudana dishes are a must-have during this festival as they are packed with nutrition and provide numerous health advantages. These dishes, whether they are savoury khichdi or sweet kheer, make your fast a healthier one.

Sabudana is also an energy booster because it is rich in carbohydrates and helps to stay energised. While fasting, we typically rely on potatoes and pooris, but did you know that you can also enjoy South Indian dishes at home? Sabudana dosa is a satisfying and fasting-friendly dish that is easy to make and tastes delicious. This dosa is packed with carbohydrates and provides you with enough energy to last the whole day. You can enjoy it with coconut chutney or mint chutney. It's a light dish that can be savoured any time of day.

Here's how you can make sabudana dosa at home:

Ingredients

• 1 cup of sago
• 2 tablespoons of yoghurt
• 1/2 cup samak chawal
• salt as required.

Method

• Soak samak rice for about 30 minutes and sabudana for four hours.
• Add sabudana or sago, samark rice, curd, and some water to a blender and create a thick batter.
• You may add more water if you want to re-adjust the consistency.
• Pour the batter into a bowl and add some salt. Mix everything properly.
• Heat the pan on medium heat. Now add two tablespoons of water and two drops of oil to a non-stick frying pan.
• Wipe it gently with a muslin cloth. Spread a thin layer of batter on the tawa using two ladles of batter in circular motions.
• Cook until it is golden and crispy on both sides.
• Your sabudana dosa is ready to be served with some chutney.