Sago or sabudana is a food ingredient which is full of carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It can also be included in gluten-free diets. I had a small packet of sago and wanted to use it. I finally decided to make some Sabudana dosa out of it. I was happy with the outcome as they turned out to be delicious, combination of spongy and crispy dosas.
It is important to leave batter for fermentation.
You can enjoy some crispy dosa with chutney and sambar.
You can also add some chopped green chilies and coriander leaves to the batter to enhance the flavour.
Click here for chutney recipe.
Click here for Sambar recipe
Sago Dosa / Sabudana Dosa
Recipe Type: Breakfast
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- Sago/tapioca pearls – 1 cup
- Idli rice/parboiled rice – 1 cup
- White Lentil/urad dal- 1/2 cup
- Fenugreek seeds – 1 tsp
- Salt to taste
Instructions
- Wash and soak the rice, sago with enough water in a separate bowl and urad dal along with fenugreek seeds in some water in a separate bowl for 4 hours.
- Now grind the urad dal with fenugreek seeds in your food processor with enough water to make a smooth batter.
- Transfer the content in a pan and grind sago and rice with enough water. Add some salt to taste and mix it well. If you feel the batter is too thick add some more water and keep it overnight or minimum 6 hours for fermentation.
- The batter should be of pouring consistency but do not make it too runny. Leave it overnight for fermentation.
- Heat the non-stick griddle/tawa for few minutes. Grease it with little oil.
- Check if the griddle is ready by sprinkling little water. If it gives an oozing sound, then the griddle is ready.
- Scoop a laddle full of batter and pour it over the griddle and immediately spread it in circular motion to make a round shape dosa.
- Drizzle sesame oil and let it get cooked on medium flame for a minute.
- When it starts turning golden brown, using a flat spatula, flip it. Drizzle some oil and lower the flame and cook till the dosa is crispy and golden brown in the bottom.
- Start rolling the dosa and serve it hot with chutney and sambar.
these dosa are crispy or spongy….. i too have been wanting to try them from long time
love your instruction really easy to follow, never had sago or sabudana before, might be brave and give this a go
dosa with sago sounds new to me… good one dear…
interesting and yummy dosai…
looks very nice. would make a perfect breakfast..
Sago is so healthy i know .But never tried dosa with it .Crispy dosa sounds interesting .
Umm, wow. I don't even recognize those ingredients, but it sure looks good!
Sago dosa looks super soft:-) with podi I can't imagine how much will I eat;-)
sago dosa looks too yumm..bookmarked dear..will try soon
I'd never heard of this dish or even most of those ingredients before! I love learning about different cuisine though and seeing how I can incorporate them into my very american kitchen 😉
Those look really tasty. Thank you for the very easy to follow instructions.
Hmmm, I've never heard about this before. I will have to check it out.
Great idea…
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That looks really good. I might have to try this out in my own kitchen.
I've never heard of this but it sounds delicious! It looks like it's good for you too!
It it sweet or like cracker taste looks nice
lovely dosa dear