Sabudana Dosa

Preparation :5 mins
Cook :60 mins
Total Time :651 hours 5 minutes
Servings :Makes 30 dosas

Ingredients :

1/2 cup sago (sabudana)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/4 cup thick beaten rice (jada poha)
3/4 cup raw rice (kacha chawal)
salt to taste
ghee for cooking

For Serving
coconut chutney
sambhar

Method :

Combine the sabudana, urad dal, methi seeds and poha in a deep bowl with enough water for 4 hours. Drain well.
Put the raw rice in a deep bowl with enough water and soak for 4 hours. Drain well.
Combine the sabudana-urad dal mixture and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl and keep aside.
Combine the rice and approx. 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into the same bowl, add the salt and mix well.
Cover and ferment in a warm place for 12 hours.
Once fermented mix it very well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 29 more dosas.Serve immediately with coconut chutney and sambhar.