Pairs well with Instant Sama Rice and Sabudana Dosa
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Instant Sama Rice and Sabudana Dosa
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A quick and easy dosa recipe suitable for fasting days, made with sama rice and sabudana (sago), served with a simple spiced potato filling and coriander chutney.
00:20:00 total
Serves 2
easy
Breakfast
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Ingredients
- sabudana (sago) - watch the video to see (half a bowl)
- sama rice - watch the video to see (half a bowl)
- curd (yogurt) - 2 tablespoons (2 tablespoons)
- green chillies - watch the video to see (to taste, chopped)
- rock salt - watch the video to see (to taste, for fasting)
- water - watch the video to see (as needed for grinding batter)
- ghee - 1 tablespoon (1 tablespoon for tempering potatoes)
- cumin seeds - watch the video to see (for tempering)
- curry leaves - watch the video to see (for tempering)
- green chillies - watch the video to see (finely chopped for tempering potatoes)
- boiled potato - 1 small-medium potato (small-medium, mashed)
- black pepper - watch the video to see (lightly crushed, for flavor)
- turmeric - watch the video to see (optional, for potato filling)
- oil - watch the video to see (for greasing pan)
- coriander chutney - watch the video to see (prepared with rock salt for serving)
Instructions
- Prepare batter: Put sabudana (sago) in a blender jar. Add sama rice and 2 tablespoons of curd. Add chopped green chillies and rock salt. Grind to a very fine, thin paste, adding water if needed. Leave the batter to rest for 10 to 15 minutes.
- Prepare potato filling: Heat 1 tablespoon ghee in a pan. Add cumin seeds, curry leaves, and finely chopped green chillies for tempering. Add the mashed boiled potato. Fry on low-medium flame for 2 to 3 minutes. Add rock salt and lightly crushed black pepper. Optionally add turmeric if allowed during fasting. Cook well and set aside.
- Cook dosa: Grease a pan with oil. Pour two spoons of batter and spread thinly. Cook on medium flame for 1 to 2 minutes until the bottom turns reddish and edges brown. When the dosa starts leaving the pan edges, flip and cook the other side briefly. Remove dosa when crispy.
- Serve: Serve the dosa hot with the prepared potato filling and coriander chutney seasoned with rock salt.
