Sabakki Dosa

Ingredients

• Raw rice – 1 cup
• Sago – 1 cup
• Fenugreek seeds – ¼ tsp, optional
• Salt – as needed
• Water – for soaking and grinding
• Oil or ghee – for cooking

Method

1. Rinse rice and sago separately and soak for 5 to 6 hours; add fenugreek to the rice if using.
2. A soaked sago pearl should crush easily without a hard centre. Drain both well.
3. Grind rice with a little water until smooth, then add sago and grind again. A few tiny pearl fragments are fine.
4. Add salt and enough water for a medium-thick dosa batter. Cover and rest 6 to 8 hours for light fermentation.
5. Heat a seasoned tawa over medium heat. If the batter has thickened, add only enough water to make it spreadable.
6. Pour a ladle and spread to medium thickness. Drizzle a little oil around the edge.
7. Cook until the top is set and the underside has golden patches. Flip and cook the second side briefly.
8. Serve hot with coconut chutney or vegetable sagu. If the dosa tears, the batter is probably too thin.