I know I am posting a lot of dosa recipes which is evident from my Dosa corner page but it is the most requested from my readers too. I guess making different yet tasty breakfast everyday is a challenge which everyone faces (just like me 😅).

I have been making this Sabudana dosa which I found in Asha Satish Philar mai’s cookbook since many years now. It turns so soft and fluffy. The texture resembles set dosas available in restaurants. My kids love it with ginger chutney and butter.

So here is yet another dosa (hope you all are not bored 😂). Happy and healthy cooking!

I thank Asha Satish mai whole heartedly for this amazing recipe of hers. Thank you mai. 😍🙏

RECIPE: { Adapted from “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar }

Ingredients: { Makes 18 to 20 dosas}

3 Cups white Rice

1 Cup Sabudana/ Sago

1 Cup Urad dal

1 Cup Poha / flattened rice

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, sago and poha together in a large bowl with enough water. Wash well and soak rice in another bowl. Soak for atleast 4 to 5 hours.

2. Grind the urad-sago-poha mixture to a smooth paste. Remove in a bowl. Grind rice with little water to a smooth paste.

3. Mix both the batters and keep in a large bowl. I divided the batter into two bowls to avoid spills after fermentation.

4. Ferment the batter overnight or for atleast 8 hours.

5. Heat the dosa pan and add a ladle of the dosa. Make a thick dosa. Cover and cook on medium flame till the surface cooks. Add ghee or oil.

6. Remove from flame and repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used the next day.

* This dosa is very soft and needs to be cooked on medium flame on one side. No need to flip the dosa.

* Both thick or thin Poha can be used. Does not make much difference.

* I have used the small size sago seeds. I am sure it will work well with the big sago seeds too. Just that it might need extra soaking time.