BM #136 Week 3 Day 1 -

This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.

With the letter S, I was thinking about Sabudana Dosa for a long time but never got to make it. I found many online resources and all of them were using Rice in the preparation.

Since I wanted a no rice dosa, I substituted rice with Foxtail millet and added in a few other things (like onions, carrots, coriander leaves etc) to make it interesting. 

Please note that it is a no ferment dosa. Even the ENO fruit salt is optional. I have tried the same dosa without ENO and it tasted perfect except a slight change in texture. 
Ingredients - 

Sabudana 1/2 cup washed and soaked
Foxtail Millet 1 cup washed and soaked
Salt as needed
Onion, finely chopped 1/2 cup
Green Chili-Ginger paste 2 tsp (or as needed)
Carrot finely grated 2 Tbsp
Coriander leaves finely chopped
Cumin Seeds 1/2 tsp
Asafotida 1/4 tsp
ENO fruit salt 1/2 tsp 

Method Of Preparation -

Wash and soak sabudana, and foxtail millet separately for 4-6 hours. 

Drain and grind sabudana into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste.

Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.

Mix well and set aside for a few minutes.

When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.


Preparation Time 30 minutes + Soaking time 4 hours
Makes 7-8 Dosas
Posted by Harini R on Sunday, July 17, 2022


  1. Rafeeda AR Says:
  2. What a wholesome dosa this is... I find it very interesting and looks delicious too...

  3. Rajani Says:
  4. No ferment dosas are so good for busy days, I love the crunch from onions and chilies in these dosas.

  5. Radha Says:
  6. Looks and sounds yum! I haven't tried sabudana in dosa and that needs to change. These dosas look perfect!

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