Thursday, 18 July 2013

Sago-Samo Dosa (Sabudana-Vari Dosa)

  • Vari/ Bhagar/Sama ke chaval (Barnyard millet/Morayo or Samo seeds)- 1 cup
  • Sabudana (Sago/Tapioca)- ½ cup
  • Cumin Seeds- 1 tsp
  • Boiled potato- 1 med size
  • Green chilli- 3 to 4
  • Scrapped fresh coconut- 2 tbsp (optional)
  • Peanut oil or clarified butter- as required
  • Salt to taste
  • Water- as required
Wash and soak sago and samo separately , add enough water to just cover them and soak over night.
Peel the boiled potato, grate or mash finely.
Blend together samo, chilies, scrapped coconut and cumin seeds with little water into fine paste. 
Blend also sago with sufficient water. 
Mix together both paste, potato mash and salt. It should be have little thicker than dosa batter consistency.

Heat the frying pan. Sprinkle little oil and pour the batter in middle of pan. Spread in round shape like pan cake. Fry both sides until it turns golden brown. 

Serve hot with cucumber or any fasting chutney.


leena said...

Ha dosa thand zalyavar sabudanyasarkha kadak ani chivat hoto ka ?

Purva Sawant said...

yat ukadalela batata ghatalyamule mau rahate.

Unknown said...

Pan batata naahi ghatla tar chalel.

Purva Sawant said...

chalel, pan lagech kadak hotat.

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