Sago Dosa

Methods

• Wash and drain the flattened rice and keep aside in a bowl.
• Drain the rice and put in a grinder jar and grind it with sufficient water till smooth. It should be free falling but not runny. Transfer into a deep bowl.
• Put sago, cooked rice, green chillies and flattened rice in the grinder jar, add very little water and grind till smooth. Remember this batter should be thicker than the ground rice.
• Transfer this into the same deep bowl, add salt and mix everything well.
• Heat a non-stick dosa tawa on medium heat, pour a ladle full of batter in the centre and spread quickly into as thin a circle as possible. Drizzle a little sesame oil all around it and cook till the underside is done. Flip, drizzle a little more oil all around and cook till the other side is similarly done.
• Make more dosas with the remaining batter.
• Transfer the dosas on serving plates and serve hot with bowls of sambhar and chutney.