When I shared details of how to make dosa batter at home to make plain dosa, there were a few requests for different variety of dosas and dosa batters to be shared. I dug very deep into my archives and fished out this Sago Dosa recipe for you dosa enthusiasts. I made this earlier this year but never shared it for two reasons. One, I am not a fan of sago (sabudana, javvarisi, chavvari) and true to its nature, the dosa turned a bit rubbery on cooling. This is personal preference though and you may end up liking it. Two, the pictures turned out very so-so.
Nevertheless, this sabudana dosa may be interesting for this looking for different ideas to make dosa at home. You do need to remember to soak the sago and the rice and there is grinding involved but this dosa batter needs no fermenting so you can make dosas immediately on preparing the batter.
Other instant dosas and dosa varieties on Edible Garden:
Rava Dosa
Wheat Dosa
Pesarattu
Adai
Spinach Adai (one of my faves)
Cooking time: 20 minutes
Makes ~12 dosas
Recipe adapted from: Chandra Padmanabhan
INGREDIENTS:
1 cup of sago (sabudana, javvarisi, chavvari)
1 cup of rice (you can use any kind)
2 tbsp of curd
1/2 cup of onions, minced
2 tbsp of coriander leaves (cilantro), chopped
4 green chillies
1/2" piece of ginger
Oil
Salt
INSTRUCTIONS:
1. Soak the sago and rice separately for a minimum of 2 hours.
2. Grind both separately until smooth by adding enough water. I used my mixie for this but a blender works well too. Transfer both to a bowl.
3. Grind the green chillies and ginger with 1 tbsp water to a smooth paste. Add this along with the onions, coriander, curd, and salt to the ground sago-rice mixture.
4. Mix together well to combine. If the batter is too thick, you can adjust water and add more. It should be slightly looser than dosa batter consistency.
5. Heat a dosa tava and grease it well with oil. Add a small ladleful of the battle to the centre of the tawa and let it spread naturally (like pancakes). Bring down heat to medium-low. Cook covered for about 2 mins or until the edges seem cooked.
6. Drizzle some oil around the edges and gently flip over to cook the other side.
Stack them up as you cook through the batter. It's important to eat these sago dosas hot or warm since they turn a bit rubbery on cooling. Still edible, but the texture is not as best as when served hot. These dosas go great with tomato chutney, onion chutney, or spicy red chilli chutney.
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| Sago Dosa with Vengaya Chutney |
Nevertheless, this sabudana dosa may be interesting for this looking for different ideas to make dosa at home. You do need to remember to soak the sago and the rice and there is grinding involved but this dosa batter needs no fermenting so you can make dosas immediately on preparing the batter.
Other instant dosas and dosa varieties on Edible Garden:
Rava Dosa
Wheat Dosa
Pesarattu
Adai
Spinach Adai (one of my faves)
SABUDANA DOSA RECIPE
Preparation time: 3 hoursCooking time: 20 minutes
Makes ~12 dosas
Recipe adapted from: Chandra Padmanabhan
INGREDIENTS:
1 cup of sago (sabudana, javvarisi, chavvari)
1 cup of rice (you can use any kind)
2 tbsp of curd
1/2 cup of onions, minced
2 tbsp of coriander leaves (cilantro), chopped
4 green chillies
1/2" piece of ginger
Oil
Salt
INSTRUCTIONS:
1. Soak the sago and rice separately for a minimum of 2 hours.
2. Grind both separately until smooth by adding enough water. I used my mixie for this but a blender works well too. Transfer both to a bowl.
3. Grind the green chillies and ginger with 1 tbsp water to a smooth paste. Add this along with the onions, coriander, curd, and salt to the ground sago-rice mixture.
4. Mix together well to combine. If the batter is too thick, you can adjust water and add more. It should be slightly looser than dosa batter consistency.
5. Heat a dosa tava and grease it well with oil. Add a small ladleful of the battle to the centre of the tawa and let it spread naturally (like pancakes). Bring down heat to medium-low. Cook covered for about 2 mins or until the edges seem cooked.
6. Drizzle some oil around the edges and gently flip over to cook the other side.
Stack them up as you cook through the batter. It's important to eat these sago dosas hot or warm since they turn a bit rubbery on cooling. Still edible, but the texture is not as best as when served hot. These dosas go great with tomato chutney, onion chutney, or spicy red chilli chutney.
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