Yogurt Dosa

6 Jan

Perugu Dosalu


Yogurt 1 cup
Rice 1 cup
Poha 1/2 cup
Sago 1/2 cup
Fenugreek Seeds 1/2 tsp
Green Chiles 3
Onion 1
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Soak yogurt, rice, poha, sago, fenugreek seeds in a cup of water overnight.
Next day, grind all the soaked ingredients into thick batter along with sufficient salt.

Remove stems, wash and finely chop green chiles.
Wash, remove ends, peel and finely chop onion.
Clean, wash and roughly chop cilantro.

Take required quantity of blended batter into a mixing bowl and store the left over in a refrigerator for later use.
If necessary, add some water to dosa batter to obtain the required consistency. Make sure the batter is not too thick and not too thick.

Heat a flat pan on medium high heat.
Once pan becomes hot, pour a ladle full of prepared batter in one swirling motion.
Sprinkle chopped cilantro, cumin seeds and chopped onion on top of the yogurt dosa.
Press the topping with a spatula and, pour a tsp of oil around the yogurt dosa.
Once dosa starts to brown, turn on other side and leave it for few seconds.
Remove onto serving plate and repeat the process with remaining dosa batter.
Serve with dalia red chile chutney and spicy powder.

Notes: Grind dalia and red chiles along with salt into fine paste adding enough water to obtain dalia red chile chutney.


13 Responses to “Yogurt Dosa”

  1. Nags January 6, 2009 at 6:43 pm #

    That’s a very unusual recipe! Nice one.

  2. Happy Cook January 7, 2009 at 3:14 am #

    Wow dosa with youghurt. This is new to me, it looks so yummy.
    Wishing you and your loved ones a very Happy 2009.

  3. sindhura January 7, 2009 at 3:49 am #

    I missed your posts raji.I kept myself engaged in other activities and dint visit ur blog.Perugu dosa looks very nice and authentic.
    Will try soon and let you know.Inviting you to participate in The Bread Mania event.
    Best regards

  4. Ishrat January 8, 2009 at 3:17 am #

    What is sago and cilantro?

  5. shobha January 17, 2009 at 12:29 am #

    hi,i know perugu dosa without sago(think it is saggubiyyam.right!)by the by what are dalia and cilantro?

  6. anusharaji January 17, 2009 at 1:43 am #

    sago – saggu biyyam, sabudana
    dalia – putnala pappu, gulla senagapappu
    cilantro – kotthimera, coriander leaves, hara dhaniya

  7. Rashmi January 22, 2009 at 11:07 pm #


  8. risi July 11, 2009 at 5:50 am #

    whatz d malayalam name of sago,fenugreek seeds,cilantro,poha

    • anusharaji July 11, 2009 at 9:43 am #

      sago – chowwary
      fenugreek seeds – Venthiam/Uluva
      cilantro – malli ila
      poha – aval
      hope it helps.

  9. gfernandes January 20, 2010 at 3:29 am #

    Am i right in assuming i have to soak raw rice?

  10. Smrithi March 13, 2010 at 12:50 pm #

    Hi Raji,
    I’ve tried this recipe.It was awesome.But I had a little trouble .The batter kept sticking to the ladle while I was trying to make dosa.Any suggestions?Thanks for a nice recipe.

  11. Raji March 15, 2010 at 3:00 pm #

    @gfernandes as i have written. yes you have to soak the rice overnight if possible.

    @Smrithi just pour the batter on the pan. don’t spread it with back of the ladle. it does stick if you do it. make sure batter is thin enough to spread by itself. hope it helps. but thx a lot for trying it out.

  12. Sudeepta August 30, 2010 at 12:53 am #

    I think its a brilliant idea!!poha and sago are healthy food items and incorporating them with rice makes for a good ‘filling’ and tasty breakfast idea,I just luv the idea,will try it ASAP

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