Raw rice is soaked in yogurt along with sago. The mixture is then ground into smooth thick batter which is poured onto a flat plan into a dosa. The dosa is then layered with onion and cooked till done. Serve rice sago dosa immediately with any pickle of your choice.
Makes: around 2 Servings of Rice Sago Dosa.
Raw Rice 3/4 Cup
Sago / Sabudana 2 Tbsps
Yogurt 1/2 Cup
Onion 1 Small
Green Chiles 2
Oil 2 tsps
Method of preparation:
Peel and chop the onion.
Remove stems, wash and finely chop the green chiles.
Whisk yogurt with few tablespoons of water, add raw rice and sago.
Leave it aside for overnight in a warm place.
Add the rice and sago into the grinder and grind into smooth thick paste.
Use the yogurt water which is used to soak the rice if necessary to make the grinding easy.
Remove the ground rice sago batter onto a bowl and stir in salt.
Heat a flat pan on medium heat.
Pour around a big scoop of rice sago batter on to the flat pan and lightly spread with back of the ladle.
Layer the thick dosa with chopped onion and green chiles.
Pour around a tsp of oil around the dosa.
Once the bottom starts to change color, turn the dosa on the other side.
Let it cook for couple more minutes before removing from heat.
Serve rice sago dosa immediately with any pickle of your choice.
Notes: Make sure to soak the rice well.
Suggestions: Adjust the consistency of the batter with the yogurt liquid in which the rice is soaked. The batter can be stored in the refrigerator for couple of days if necessary.
Variations: If dosa batter becomes too thin, add a tbsp or so of rice flour. If dosa batter becomes too thick, adjust with water.
Other Names: Rice Sago Dosa.