SAGO DOSA (MANGALOREAN STYLE SABAKKI DOSA)

Dosa is an indispensable south Indian dish ... and is ubiquitous in India. It is also said that Dosa is listed on the worlds 50 most delicious foods. The beauty about dosa is that it is a very versatile dish. Last month I happened to come across this sabakki dosa at a family function at udupi...which I would love to share with you all. The texture and taste of the dosa was a lot similar in characteristic to set dosa or poha dosa.

Ingredients :

2 cups Sabudana/Sago
2 cups Raw rice (Sona masuri, Surti kolam or any local rice)
1/2 cup Urad dal
1/2 tsp fenugreek seeds
1/4 cup thick poha
1 cup curd
1/4 tsp cooking soda
salt to taste
2-3 tblsp oil/ghee

Method :

1. Wash and soak the Sago & poha in enough water for atleast 4-5 hours. In another vessel wash and soak the rice, urad dal and fenugreek seeds too for 4-5 hours.
2. Grind the drained sago & poha to a smooth paste adding little water. Transfer it to a vessel. Keep aside.
3. Grind the rice mixture to a fine paste adding little water & salt at intervals.
4. In the last round mix in the sago batter, curd & cooking soda and grind further.
5. Keep overnight for fermentation.
6. Heat a non-stick pan and pour a ladleful of the dosa batter, spread it a little. I personally like the dosa thick.
7. Sprinkle some oil over the dosa. Cover and let cook till the rawness disappears.
8. Serve hot with coconut chutney or tomato onion chutney and sambar.