Saggubiyyam Dosa, also known as Sabudana Dosa, is a popular South Indian dish made with sago pearls (saggubiyyam or sabudana) and rice flour. It is a gluten-free and nutritious option for those who follow a strict fasting diet. It is typically served with chutney or sambar.
Here is a basic recipe for Saggubiyyam Dosa:
- 1 cup sago pearls (saggubiyyam or sabudana)
- 1 cup rice flour
- 1/4 cup ground peanuts
- 1 tsp green chili paste
- 1 tsp ginger paste
- Salt, to taste
- Water, as needed
- Oil, for cooking
- Soak the sago pearls in water for at least 4 hours or until they become soft and translucent.
- Drain the water and grind the sago pearls to a fine paste.
- In a mixing bowl, combine the sago paste, rice flour, ground peanuts, green chili paste, ginger paste, and salt.
- Slowly add water and knead the dough until it becomes smooth and pliable.
- Cover the dough and set it aside for 15-20 minutes.
- Heat a non-stick pan or griddle over medium heat.
- Take a ladleful of the batter and spread it evenly on the pan.
- Drizzle some oil around the edges and cook until the dosa turns golden brown.
- Flip the dosa and cook the other side for another minute.
- Repeat the process for the rest of the batter.
- Serve the Saggubiyyam Dosa hot with chutney or sambar.
Note: You can adjust the level of spiciness according to your preference. Sago pearls are high in carbohydrates and calories, so it’s best to consume them in moderation.