sabudana dosa | green sago dosa | javarisi dosai

sabudana dosa | sago green dosa | javarisi green dosai is a dosa that is entirely different from normal dosa but also, tasty. Any spicy chutney (kara chutney) will be a good combination of this dosa. Adding up the spicy things like ginger, green chilly, cumin makes this dosa so tasty

What is the difference between our usual dosa and this (sabudana) javarisi dosa?

It is purely made up of rice, sago (sabudana/ javarisi) and fenugreek.

No urad dal

While pouring dosa, we cannot spread it too thin in dosa pan as we usually make it in normal dosa.

flipping up of dosa in dosa pan is a must thing instead of just cover and cook. Because if we make dosa by cover and cook, it will not be properly cooked. so make this dosa by flipping the side, make sure it got cooked well in both side.

cooking in low- medium flame is important to this dosa, so it will take more time to cook than normal dosa

Let us see how to make sabudana dosa | green sago dosa | javarisi dosai with video and step pictures

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sabudana dosa | green sago dosa | javarisi dosai

Print Recipe

Prep Time 10

Cook Time 10

soaking time 8

Total Time 8 20

Servings: 12

Course: Breakfast, dinner

Cuisine: South Indian

Ingredients Method

Ingredients

1 cup sabudana/ javarisi/ sago
1 cup idly rice
¼ tsp fenugreek seeds vendhayam/ methi seeds
1 tsp cumin
1 cup coriander leaves
1 inch ginger
1 green chilly
salt to taste

Method

Soaking javarisi(sabudana) and idly rice:

Rinse twice or more times javarisi and sabudana separately
soak it with enough water for about 6 hours

Grinding the batter:

After 6 hours of soaking drain off the water from sabudana and rice
firstly, transfer the sabudana in the blender jar, blend it finely with little water
And then, pour it into the mixing bowl
Next, add soaked idly rice into the blender jar, blend it finely with little water
Pour in the mixing bowl containing sabudana batter

Blending masala:

In a small blender jar, add in 1 green chilly, 1-inch ginger, 1 cup coriander leaves, 1 tsp cumin, blend it with little water and keep aside

Mixing:

Take the bowl containing batter, add in the ground masala, 1/4 cup curd, and salt.
give a nice mix, add water if needed to reach the dosa batter consistency.
Rest it for 2 hours (or 8 hours)

Making dosa:

(cook this dosa in low to medium flame)
Heat the dosa pan, pour a ladle full of batter in it
spread it mildly
sprinkle some oil or ghee
Keep the flame medium
once the side brown, flip the dosa
keep the flame medium until the two sides become golden brown
And then take off