Rice Sago Dosa.
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.
Saggu Biyyam Vadalu.
Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.
Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying
Method of preparation:
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.
Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.
Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.
Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.
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