Sago Dosa

About Sago Dosa

Ingredients

• Sago (sabudana), soaked for 4 hours ⅓ cup
• Thick flattened rice (jada poha) ⅓ cup
• Brown rice, soaked for 4 hours 1 cup
• Brown rice, cooked ⅓ cup
• Green chillies, chopped 2
• Salt to taste
• Sesame oil to cook

How to Make Sago Dosa (Stepwise Photos)

Method

1. Wash and drain the flattened rice and keep aside in a bowl.
2. Drain the rice and put in a grinder jar and grind it with sufficient water till smooth. It should be free falling but not runny. Transfer into a deep bowl.
3. Put sago, cooked rice, green chillies and flattened rice in the grinder jar, add very little water and grind till smooth. Remember this batter should be thicker than the ground rice.
4. Transfer this into the same deep bowl, add salt and mix everything well.
5. Heat a non-stick dosa tawa on medium heat, pour a ladle full of batter in the centre and spread quickly into as thin a circle as possible. Drizzle a little sesame oil all around it and cook till the underside is done. Flip, drizzle a little more oil all around and cook till the other side is similarly done.
6. Make more dosas with the remaining batter.
7. Transfer the dosas on serving plates and serve hot with bowls of sambhar and chutney.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

Know More

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