Javvarisi Dosa | Sabudana Dosa | Tapioca Pearls Crepe

Amma had kept aside some soaked Javvarisi | Sabudana | Sago Pearls while making Sabudana Thalipeeth. She wanted to make Sabudana Vada but then dropped the idea to make this healthier Javvarisi Dosa! 

Normally, after is morning puja, Appa gets lost in the world of NEWS...and we have to keep announcing "Appa, breakfast is ready..please have it before it gets cold..." - but today, as Amma was making these Dosas, he was impatient and wanted them ASAP...he loved the taste and actually had 1 more than his normal Dosa limit!

Ingredients:

1 cup Javvarisi | Sabudana | Sago Pearls | Tapioca Pearls, soaked

1 cup Rice Flour

3/4 cup Dahi | Curd, sour

1/4 Water, approximately

3 Green Chillies, finely chopped

1/2" Adrak | Ginger, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Carrot, grated

1 tsp Jeera | Cumin

Oil, for making  dosas

To taste Salt

Method:

• In a mixing bowl add all the ingredients except oil and make a batter that is thicker than dosa batter consistency but thinner than idli batter consistency
• Place the Dosa tava on high flame. Spread a bit of oil on the surface with a tissue paper | cloth. When the tava is hot, reduce the flame to medium.
• Pour a ladle of Dosa batter and make a thick dosa about 5" diameter. Sabudana Dosas are thicker than normal dosas, just like Uttappams.
• Drizzle very little oil along the sides of the Sabudana Dosa. Cover and cook. 
• After a minute remove the cover and flip the Sabudana Dosa to the other side.
• Once its cooked, transfer to a serving plate. You can make 8 to 9 Sabudana Dosas for this quantity.
• Serve hot with any Podi | Chutney | Thogaiyal.

Appa enjoyed these dosas with Molga Podi and freshly made Nellikai Urgai | Amla Achar.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.