Saggu Biyyam Pesarattu

Ingredients

• Whole green gram – 1 cup
• Sago – ¼ cup
• Green chillies – 2
• Ginger – 1 inch
• Cumin – 1 tsp
• Salt – as needed
• Onion – 1 small, finely chopped, optional topping
• Coriander – 2 tbsp, chopped
• Oil – for cooking

Method

1. Rinse and soak the green gram for 4 to 6 hours. Separately rinse the sago and soak it in just enough water for 3 to 4 hours until a pearl crushes easily.
2. Drain both well. Grind green gram with chilli, ginger, cumin and a little water to a pourable but not watery batter.
3. Pulse or lightly grind the soaked sago separately; keep some texture rather than turning it completely pasty.
4. Mix sago into the green-gram batter with salt and coriander. Rest for 10 minutes, then adjust with a little water if too thick.
5. Heat a seasoned tawa over medium-high heat. Pour a ladle and spread from the centre into a moderately thin dosa.
6. Scatter optional onion on top, drizzle a little oil and cook until the underside is crisp and the top loses its raw sheen.
7. Flip briefly only if needed; a thin pesarattu can finish mostly on one side.
8. Serve immediately with ginger chutney. Classic pesarattu is a green-gram dosa without sago; this version deliberately adds saggubiyyam for texture.