Friday, July 11, 2014



As I have mentioned in an earlier blog post on dosas, there are ever so many types of them. I continue to seek newer types of dosas. I was therefore happy to see one made of sago and rice in my friend, Asha Satish Philar's, "The Konkani Saraswat Cookbook."  

This recipe has been adapted from this book. I have the first edition of this book but I am given to understand that a new revised edition is now available with a wealth of delightful recipes.

The dosas were soft and fluffy on top and crisp underneath. Wholly delectable and highly recommended.

  • Urad dal (Black Gram), 1 cup
  • Sago, (Sabudana) 1 cup
  • Beaten Rice, ( Medium Poha), 1 cup
  • Rice, 3 cups
  • Salt, to taste
  • Oil, for making dosas

Wash and soak the urad dal in water for about 2 hours
Wash and soak the sago (sabudana)  in water for 2-3 hours
Wash and soak the beaten rice in 1 cup of water for about 30 minutes
Wash and soak the rice in water for about 2 hours

Drain the excess water and first grind together the urad dal, sago and beaten rice, in a mixer, to make a smooth medium thick batter. Keep aside.
Next grind the rice to form a smooth batter.
Pour the two batters into a large vessel, add salt and mix the batters
Ferment the batter for 10-12 hours or overnight
Next morning, stir the batter well to make it of uniform consistency

To make the dosas:
Heat the tawa on medium heat
Pour a ladleful of batter and spread it a little, though not as much as you would for a conventional dosa
Add the required oil around the dosa
Keep it covered and cook till holes appear on the surface of the dosa
Make sure that the underneath is relatively crisp but does not get burnt
Remember, this dosa is cooked only on one side and there is no need to flip it over
Serve hot with chutney of your choice.

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