Sago dosa / Sabudana dosa / Javvarisi dosa

Servings: 4

Ingredients:

Content	Quantity	Comment
Sago / sabudana	1 cup
Rice	1 cup
Poha / avalakki	½ cup
Salt	To taste
Ginger	1 inch piece
Green chili	1 big
Spring onions	As required	Chopped finely
Water	As required
Oil	For cooking

Method:

Soak sago for 2-3 hours. Soak rice and poha together for 2-3 hours.

Grind green chili, ginger, salt, soaked rice and poha together and transfer to a bowl. Grind sago to a smooth paste and transfer it to the same bowl. Mix and keep it covered overnight for the batter to ferment.

  

                                         

Once it ferments, check the consistency. It should be a bit thinner than the normal dosa batter.

Heat a tawa and grease it with little oil. Pour the dosa batter and spread it to form a circle. Sprinkle some spring onions. Sprinkle oil over the dosa and along the sides. Press the the spring onions with the turner. Cook covered for a minute. Flip and cook for a minute more. 

Serve hot with coriander mint chutney.

Note:

You can use the batter immediately after grinding. But it is best used when fermented.