Sabudana Dosa (Tapioca Dosa)- Version 2

Sabudana Dosa is a very simple recipe. I noted this recipe few months ago from a food group but never gave it a try. 

Recently I noticed that, I have not posted any dosa recipe. Hence tried this out and it turned out very good. The good thing about this dosa is- you can make crispy as well as soft dosas from the same batter. Try making this and you can also try the other version of dosa posted by me few months back.

Ingredients:

• Rice- 1 cup
• Tapioca/Sabudana/Sago- 1/4 cup
• Split Black gram/ Urad dal- 1/4 cup
• Fenugreek seeds/ Methi seeds- 1 tsp
• Salt- To taste

Procedure:

Wash and soak the rice along with sabudana, urad dal and fenugreek seeds, for 5-6 hours. Then grind them together to get a fine paste, adding water as required. The consistency of the batter should be medium thick. Let this batter ferment for 8-10 hours. Once fermented, add salt and adjust the consistency of the batter by adding water, if required (it should be medium thick). Dosa Batter is ready.

Now, heat the dosa pan. Add a ladel full of batter and spread it in circular motion (you can also make thick soft dosas without spreading the batter too much)

Now add oil (if using) and close the lid for half a minute. Then the dosa starts to turn brown.

At this point, you can flip it and fry the other side or transfer it to a plate. 
Sabudana Dosa is ready!!

Serve it hot with Coconut chutney. I served it with Hinga Chutney. Above measurement serves three people.