By Akshara
July 27, 2026
Sawan 2026 calls for observing the sacred fasting month with meals that are satisfying, easy to digest, and fully compliant with traditional dietary guidelines. While sabudana is typically used to make khichdi or vada, blending it into a smooth batter yields a surprisingly thin and crispy dosa. Pairing soaked sago with samak rice creates a light, gluten-free base that ferments quickly or can be cooked instantly with a splash of sour yoghurt. Cooked on a hot tava with a drizzle of ghee, this golden crepe makes a delightful alternative to standard fasting dishes when served with fresh peanut chutney.
1 cup sabudana (tapioca pearls)  1/2 cup samak rice (barnyard millet)  1/2 cup sour yoghurt  1/2 teaspoon cumin seeds  2 green chillies, finely chopped  Sendha namak (rock salt) to taste  Ghee for cooking
Soak the sabudana and samak rice in water for at least four hours, then drain thoroughly.
Grind the soaked ingredients with yoghurt, green chillies, and a little water in a blender until a smooth, pourable batter forms.
Transfer the batter to a bowl, stir in the cumin seeds and rock salt, and adjust the consistency with water if needed.
Pour a ladle of batter onto a hot, greased tava, spread it gently in a circular motion, drizzle ghee around the edges, and cook until golden and crispy on both sides.