Sabudana Dosa | Sago & Rice Dosa with Hing Chutney

                                  So it was manyyy days that i had not made dosas the traditional way for breakfast… Was lazing around with instant varieties of breakfast like Tomato Bath , Kanda Poha , Rava Bhakri (which i dilute to dosa batter consistency and make soft dosas out of it!!) , Instant Onion Uthappams and of course my favorite Cucumber Dosa ….. Also made Oats Idli so many times that my idli stand started scolding me (Started dancing and shaking to an extent that i had to catch hold of the stand for the whole 15 mins of the steaming time! Poor me! Sob Sob.. )…. So finally i had to say bye bye to all instant breakfasts and decided to make a proper Dosa and here’s the search result: A Super Soft and Spongy Dosa made from Sago and Rice!!

                                     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…

RECIPE:

Adapted from the book‘The Konkani Saraswat Cookbook’ by Asha S Philar

Ingredients:

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

Recipe:
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..
Notes:
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! 🙂

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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