I got this recipe from sister's book, actually the book says I have to wash & dry sago in the sun and then grind it into a fine powder, as I am little short of sunshine and time! I omitted this process and tried the recipe and it really tuned out very well!!. And I did some changes my liking to the batter, it did not call for urad dal, which I added, and then increased the amount of Sabudana and also little methi seeds which I usually add to all my Dosa and Idli batter irrespective of any kind!
The second method is my recent craze of adding millets and trying out recipes, they also can be made into Idlis, I should try that out and see! Every time I forget!
SAGO DOSA (SABAKKI DOSA)
- 3 cups of Raw Rice
- 1/4 cup channa dal
1 tbsp Methi seeds
- 1/2 cup Urad dal
- 1 and 1/2 cup Sago pearls / Sabudana
- 1 cup slightly soured curds (yogurt) Or Water as Needed to soak Sago pearls
1 & 1/2 Cup Sabudana or Sago pearls
1 & 1/2 Cup Prosco / Varagu millet
1 & 1/2 Cup Barnyard / Oodalu millet
1 tbsp Methi seeds
1/4 cup Channa dal
1/2 cup Urad dal
- Grind sago into a fine powder as much as possible in a mixie and soak it in soured curds for 2-3 hours
- Or just soak just sabudana in water
- Meanwhile, Soak rice & Dals around 3-4 hours
Or if using the second method soak millets and dals 5 to 6 hours and grind them with Sabudana
- Once they are well soaked, Grind them all together into a fine dosa batter, which is now ready to go on the tawa
- Make nice crispy dosas and relish with your favourite side dish
- fine chopped onions
- required quantity of green chillies according to your taste buds
- finely chopped coriander leaves a few sprigs
- finely chopped curry leaves a few sprigs
Yummyy dosa... wonderful clicks.. thanks for sharing!!
umm...the aroma of sabbkki in dosa is very special..and I can imagine it already!! nice yummy looking dose and gundponglu
Wow thats one delicious sago treat..
This sago dosai of yours is delicious, would love to try it !
I have these tiny sabakki with me too.I thought both raw rice and kusabalkki were the same, will basmati substitute? The dosas, uthappas and appes are all just very inviting to try.