Sabudana Dosa

Ingredients:

Sabudana / Sago 1/2 Cup
Yogurt 1 1/4 Cups
Rice Flour 3 tbsps
Green Chiles 5 – 8
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

Refresh sabudana in fresh water.
Soak sabudana in yogurt for 4 – 6 hours.
Add water to the soaked sabudana if necessary.

In a mixing bowl, add soaked sabudana, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 1 1/4 cups) and make it into a somewhat thick batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of sabudana dosa batter on to the pan in one go.
Make sure batter is thin enough that it spreads by itself into around 6 inch diameter dosa.

Fry till bottom side starts to turn light golden brown.
Pour 1/8th tsp of oil on saggubiyyam dosa and turn on other side.
Reduce the heat to medium and cook on this side for a minute before removing from heat.
Repeat the same with remaining sabudana dosa batter.
Serve sabudana dosa immediately with any chutney of your choice.
Notes: Make sure to soak the sabudana well.

Suggestions: If the dosa is too soft and sticks to itself, put it on the flat pan and cook on low heat for couple of minutes to crisp it up. Or add more rice flour to the batter to crisp up the dosa.
Variations: You can also soak sabudana for longer time period and grind the soaked sabudana into fine paste before adding the rice flour.