Thyagi Pin

About Thyagi Pin

Ingredients

• Sago (sabudana) 1 cup
• Soft butter 2 tbsps
• Jaggery (gur), grated and mixed with 1 cup hot water 2 cups
• Coconut, freshly scraped 1 cup

How to Make Thyagi Pin (Stepwise Photos)

Method

1. Boil 2 cups of water in a deep non-stick pan. Wash sago in plain water and then add to boiling water and let it remain 5-6 minutes or till it swells and absorbs water. And butter and mix well.
2. Add the jaggery water, mix well and allow it to boil for about 10 minutes.
3. Set aside to cool when it will thicken.
4. Transfer into a serving bowl, decorate with coconut and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps