Sago (Jevvarasi / Sabudhana) Dosa is different variety of Dosa which is also an almost instant dosa. We all tend to do traditional dosa and sometimes we need a different variety of dosa and this is absolutely a yummy dosa. We can serve this delicious dosa with Mint Chutney or Coconut Chutney.
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| Sago Dosa | Sabudhana Dosa | Jevvarasi Dosai |
| Preparation Time | 2 hours |
| Cooking Time | 30 mins |
| Servings | 4 |
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| Sago Dosa | Sabudhana Dosa | Jevvarasi Dosai |
Ingredients:
| Sago (Sabudana / Jevarasi) | 1 Cup ** |
| Raw Rice | ¾ Cup |
| Parboiled Rice | ¾ Cup |
| Green Chillies | 2 |
| Coarse Pepper Powder | ½ teaspoon |
| Sour Curd | 2 tablespoon |
| Salt | To Taste |
| Oil | 2 tablespoon |
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| Sago Dosa | Sabudhana Dosa | Jevvarasi Dosai |
Method:
- Soak the Sago in water and the raw Rice and parboiled rice mixed together soaked in water for atleast 2 hours.
- After 2 hours, rinse the rice and drain the water. Add the rice and green chillies in the mixer and grind it to a nice paste by adding water little by little. Then drain the sago and add it to the mixer. Grind the sago with the ground rice to a nice smooth batter.
- Take the batter in a vessel and add salt. Finally add coarse pepper powder, and curd and mix well. Curd gives a sour taste to the batter. We can also skip adding curd and keep the ground sago batter aside for 3 hours to get fermented and then we can use the batter. Adding curd, makes the batter to be used immediately so I have used sour curd
- Heat a tawa and grease it with oil. Pour a ladle of sago-rice batter and spread it to a thin dosa. Pour a teaspoon of oil and cook the dosa on one side. Flip the dosa on other side to cook it. Then remove the dosa from tawa and repeat the step for the rest of batter
- The yummy Sago Dosa is now ready to serve. Serve with Coconut Chutney or Mint Chutney.
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| Sago Dosa | Sabudhana Dosa | Jevvarasi Dosai |
