SABUDANA/ SAGO DOSAI

INGREDIENTS

sago/ sabudana   1/2 cup

idli rice   1 cup

onion     1  finely chopped 

black peppercorns, coarsely pounded   1/2 tsp

grated ginger   1 tsp

salt to taste 

curry leaves 2 sprigs finely chopped 

a small bunch of coriander leaves, finely chopped 

yoghurt    1/4 cup

oil for making dosas 

METHOD

Soak sago in yogurt and the rice in water for about 4 to 5 hours.

Grind both the sago and rice together,adding just enough water to make a smooth batter of a lightly thick consistency. Keep it aside for 3-4 hours.

Heat a teaspoon of oil in a small pan; add mustard seeds and allow them to crackle. Add in the chopped onions, curry leaves, ginger and saute for a few minutes until the onions turn soft and translucent. Add the onion mixture, along with the crushed pepper to the ground batter.

At this point add enough water to make a pouring consistency batter (thinner than pancake batter)

Preheat a skillet; once the skillet is hot, pour the batter from the center to sides. The batter will sizzle away and spread itself to the sides. You will not have to spread the batter, just tilt the skillet and allow the batter to spread naturally.

Drizzle some oil around the sides and allow the batter to crispen and brown itself, flipping it once to the other side to cook as well. 

Proceed the same way with the remaining batter.

Serve at with chutney of your choice/ milagai podi.

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