This month May is ending today and I am here with this crisp cum soft sabudana dosa. Sabudana which is cute little ingredient lying in my pantry since a month had to be cleared off. And I am happy that I found a new way to use it. Above all, I could turn it in to a healthy breakfast i.e dosa which every one in the family adores. These pan cakes with porous texture on top with crispy brown exterior from other side taste way more delicious than they look.
I have chosen Summer to make this sabudana dosa. Guess why? In summer, fermentation happens in best possible way. And the dosa turns the way I want it. That makes sense right guys?
In sabudana dosa, whisked yogurt is used to soak the sago pearls. After soaking for good number of hours, the sabudana gets doubled in volume. Also it gets minced to very fine batter easily. I have used rice flour instead of soaking and grinding rice itself. You can do that way too.
The key is to ferment the batter for good 10 hours so that batter turn airy and light. This makes the dosa soft with porous texture on top. Loved this breakfast with peanut chutney today.
Watch video:
Sabudana Dosa | Sago Dosa Recipe
Ingredients
- 1/2 cup Sabudana (Sago)
- 1 cup Whisked yogurt or buttermilk
- 1.5 cup Rice flour
- 1.5 tsp Salt
- Water as needed
Instructions
- Take sabudana in a bowl and rinse it well with enough water. Add whisked yogurt to it.
- Soak it for 4 hours. The sabudana would have raised in volume. Transfer it to a mixer or wet grinder.
- Grind it very finely and transfer the batter to big bowl. Add rice flour and mix well.
- Include water as needed and get the it to dosa batter consistency. Cover and let it ferment for 8 to 10 hours.
- After fermentation, add salt and mix well. Heat a dosa griddle and smear some oil. Pour a ladle full of batter at the center. Do not spread.
- Cover and cook in medium flame for 3 minutes. You can notice porous texture as it cooks. Remove when done and serve with chutney and sambar.
- Repeat the process with rest of the batter. Crispy and soft sabudana dosa is ready to serve.
Notes
- Make sure the sabudana has soaked well. Otherwise you cannot grind finely.
- Grind sabundana to very fine batter.
- Instead of using rice flour, you can soak rice and grind that too.
- Keep the batter slightly thicker than normal dosa batter.
- You can spread like normal dosa too. In that case dosa will turn very crisp.
