Sabudana Dosa

Ingredients

• Sabudana – ½ cup
• Sama rice / barnyard millet – ½ cup
• Boiled potato – 1 medium
• Curd – ¼ cup
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, finely chopped
• Cumin – 1 tsp
• Roasted peanuts – 2 tbsp, crushed
• Coriander – 2 tbsp
• Water – about 2½ to 3 cups, as required
• Salt – as needed
• Ghee or oil – for cooking

Method

1. Dry-roast the sabudana over low to medium heat for 4 to 5 minutes until aromatic; cool completely.
2. Grind the roasted sabudana with sama rice to a fine flour.
3. Blend the boiled potato with about ½ cup water to a smooth paste.
4. Combine the sabudana-sama flour, potato paste, curd, chilli, ginger, cumin, peanut, coriander and salt.
5. Add about 2 cups water and whisk until lump-free. Rest 20 minutes so the ground sabudana hydrates.
6. After resting, add enough water to make a thin, pourable dosa batter; it should flow readily rather than spread like regular fermented dosa batter.
7. Heat the tawa well. Pour the batter from slightly above in a circular motion, drizzle ghee or oil and cook 2 to 3 minutes until the underside is crisp.
8. Turn only if needed for a brief second-side cook. Stir the batter before each dosa because the solids settle. Serve hot with peanut or green chutney.