Now since i have a wonderful cook book written by Asha mayi , i was sure i did not have to go searching for new varieties of dosa… Just opened the book and there were so many dosas that i was now in a new dilemma… Which one should i choose?? Then suddenly i saw this dosa named Sabudana & Rice Dosa… Wait!! Hadn’t i just bought some sago seeds to try out kheer.. Yes, Of course! So there i read the recipe and instantly soak, finish grinding, all happy with myself…
The batter after fermentation is always a sheer delight to watch for me in the mornings… It is like my dosa is welcoming me to make it fast and enjoy its yumminess.. and i was soo true…. The porous holes on the dosa as soon as it started cooking was a pleasant surprise! I knew it was sure to be soft and spongy and i was right! I have never eaten such a soft dosa in my life…. My hubby was soooo excited to gobble up the dosa that he ate the first one even without the chutney (which he never does! Such a chutney lover he is!)..
So Thanks a lot Asha mayi for such an amazing recipe that you have added in your lovely book.. Can’t wait to try more recipes from it… 🙂
Health Benefits of Sago seeds/Sabudana: Used in combination with rice as a herbal remedy to cool the body for ailments resulting from too much heat… Also low in fat and a low calorie meal option…
Adapted from the book : ‘The Konkani Saraswat Cookbook’ by Asha S Philar
For the Dosa:
3 Cups Rice
1 Cup Sago seeds/Sabudana
1 Cup Urad dal/ Skinned Black Gram
1 Cup Rice flakes/Beaten Rice/Poha/Aval
Salt to taste
Oil to cook the dosa
For the Hing Chutney:
1/2 Cup Coconut
1 tsp Oil
A small lump of Hing/ Powdered Hing
3 Green chillies
A small lump of Tamarind
Salt to taste
1.Wash well and soak Rice and Urad dal separately for 4-5 hours..
2. Wash well and soak the sago seeds and rice flakes separately for 2 hours…
Note: Soak the 1 cup sago in atleast 4 cups of water as they will swell when soaked..
3. Grind urad dal,sago and rice flakes with little of the soaked water together to form a smooth paste..Pour it in a vessel..
4. Grind the rice with little water to a smooth paste.. Add it to the above batter..
5. Add salt and mix well with hands to kick start fermentation..
6. Keep in a warm place overnight or for 8 hours…
Note: I had to change my vessel to a bigger and wider one to ensure that i give enough place for the batter to ferment..
|My Well Fermented Batter!|
7. Heat the pan and add few drops of oil.. Pour a ladle of the batter on the center of the pan..
1. DO NOT spread the dosa.. Give a round shape using ladle if needed but the dosa should be thick..
2. The flame should be changed to medium after the initial high flame..
8. Cover and cook till the surface looks cooked..
9. Add oil on the sides of the dosa if needed… Remove the dosa from the pan…
Note: This dosa is cooked on one side only but if you want, you can flip and cook too..
10.For the Hing Chutney, Fry hing and green chillies in little oil..
11. Cool and grind it along with coconut, tamarind and salt using little water..
12. Remove in a bowl.. [Season with mustard seeds and curry leaves if needed..]
Serve the Dosa with Hing Chutney and enjoy a healthy and filling breakfast!!
Note: The leftover batter can be used to make super yummy Onion Uthappams.. Just sprinkle some finely chopped onions on top of the dosa after you pour the dosa batter… Flip and cook till golden brown colour.. Enjoy! 🙂