Ingredients and method to make Sago Rice crepe ( Sabudana Dosai)
1 1/2 cups brown rice (or white raw rice)
1/2 cup sago/ tapioca (sabudana)
1/2 cup flattened rice (thick poha)
1/2 cup cooked brown rice
salt to taste
A few drops of sesame oil
Wash, drain and soak the rice in water for at least 4 to 5 hours
Soak sabudana in water ( the water should just cover the sabudana) for about 4 to 5 hours
Just before grinding, wash and drain the flattened rice and keep aside.
Grind the rice until smooth adding water as required. It should be free falling but not runny.
Grind the sago,cooked rice and flattened rice together until very very smooth. Add water as required but keep this sago,cooked rice and flattened rice mixture thicker than the ground rice.
Mix both the ground mixtures together and add salt to taste and mix well.
Heat the tawa/griddle/flat pan on medium heat and when it is hot pour a ladle full of this batter in the center and spread quickly into a thin circle as possible.
Add a few drops of sesame oil on top and let it cook.
Flip over and cook the other side too.
Yields about 12 to 15 dosais (depending on size )
Variation:
For those of you who like things spicy you could grind a couple of green chillies (or more or less according to taste) with the rice or the sago to spice things up a bit
Notes for Sago rice crepe
I used long grain brown rice( brown basmati) but any type of white raw rice can be substituted in its place.If you use white rice, this dosai will also look whiter and not have the creamish tinge mine had
The batter should be free flowing but thick not runny. For those of you familiar with both idli batter and dosa batter it should be thicker than dosa batter but a little thinner than idli batter.
If the tawa gets too hot the batter will start rolling even as you try to spread into a circle, so try and keep the tawa on a medium heat throughout.
