FRIENDS, In my previous posts. I have already shown many varieties of Dosa and the link you can get after this recipe.(Super Soft Dosa, Mini Dosa, Millet Dosa, Masala Dosa, mini Rawa Dosa, Multi dal Dosa etc.
Today I am showing you, yet another type of Dosa, namely-SABUDANA DOSA OR SAGO DOSA.
Usually, while Making Dosa, we use Flatten rice or Poha along with rice, urad dal, and methi seeds, but in this Dosa, we will be using SABUDANA OR SAGO, instead of flattened rice or poha.
Do you know, what is sabudana, It appears as small Balls, which are made from the milk of TAPIOCA ROOT, which is cleaned, peeled, and crushed to release milk.
SABUDANA is available in 3 sizes.
1) comes like very small pearls size-normally used for sweet kheer. (sweet porridge)
2) a little bigger which is used for many dishes -such as Sabudana khichadi, Wada, Dosa, etc.
3) little more bigger variety comes which is used for the fried mixture.
SABUDANA is full of starch so is not advisable for diabetics.
- It also has a very high Glycemic index.
- But the persons who are normal can readily have and enjoy the taste.
- we use the sago in Dosa, for making it soft, a little elastic, and crispy.
let us see the Ingredients needed for SABUDANA DOSA.
Table of Contents
- Dosa rice-1.5 cups
- Sago-1/2 cup
- Urad whole-1/2 cup
- Fenugreek seeds-1 tablespoon
- Water to wash and soak.
METHOD OF SOAKING FOR THE SABUDANA DOSA
- Wash the measured quantity of Rice, Sago, Urad, and fenugreek seeds 2-3 times.
- Soak all of them in different bowls for about 5-6 hours.
- Strain the water from all of them.
METHOD OF GRINDING THE SABUDANA DOSA BATTER
- Rice and whole Urad can be put together in a mixer grinder.
- Grind them to a fine batter.
- Pour it into a mixing bowl.
- Same way grind Fenugreek and sago, together into a fine paste
- Mix all of them adding salt.
- Now close the lid and keep it in a warm place to ferment overnight.
Note: If you have cold weather just cover it with a big vessel or cooker.
ROASTING DOSA:
- Heat a Dosa pan and when hot smear oil on the pan.
- Now with the help of a ladle, spread the batter evenly on the pan.
- When done on one side, Flip it on the other side.
SOFT, DELICIOUS, TASTY SABUDANA DOSA IS READY TO EAT
SERVE HOT WITH CHUTNEY AND BUTTER & ENJOY.
THE SAME BATTER CAN BE USED TO MAKE ONION DOSA( UTTAPA)
INGREDIENTS FOR ONION DOSA
Onion -2-3 medium-sized chopped finely
Green chilies-4-5 cut into small slices
Fresh coriander leaves-1/2 cup finely chopped
Salt to taste
METHOD:
- Heat the pan at low flame, and put a ladle full of batter in the center of the pan and put some cut onion, green chilies, and coriander leaves on it.
- Put some oil on it.
- Close the lid and let it roast for a minute.
- Now turn it upside down and let this side also roast.
HOT ONION SABUDANA DOSA IS READY TO EAT
NOTE:
WE HAVE PUT SALT AND CHILIES IN THE BATTER SO WE DON’T NEED CHUTNEY.
(PERSONAL CHOICE).
Just serve hot with ghee or butter
friends, you can get some of Dosa’s links below:
- Super Soft Dosa – Click here
- Soft Mini Dosa – Click here
- Bajra Millet dosa – Click here
- Masala Dosa – Click here
- Instant mini Rava dosa – Click here
- Multi Dal Dosa – Adai Dosa – Click here
YOU CAN SUBSCRIBE TO GET THE NOTIFICATIONS AS SOON AS I PUBLISH!
you can use these dosa pans from Amazon to get the best results.
get link in the side panel,with image.
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