Saggubiyyam Dosa / Sago Dosa

My 3 year old niece is close to me despite the distance barriers. She makes sure that the adults at home call me frequently so that she can share the so called 'fun' things happening in her life. I got a similar call from her yesterday and the tiny one was all excited to share the news that she received 4 medals  in her pre-school sports day event, including the one for hosting the event along with her teacher in front of an audience of 100 plus. It is a remarkable feat considering that no one cannot elicit a single word from her in front of strangers though she talks a dozen to dime with those who are in her 'friendly' zone. Everyone at home is usually happy to hear her pleasant chatter and it is hard for us to escape from her charming and strong persona. Even my 16 year old who acts as if he is reclusive and doesn't show an iota of enthusiasm when he wins state and national level competitions at school couldn't escape from the excitement his little cousin was spreading and was chatting away enthusiastically with her sharing her sense of pride. 
My sister was mentioning that her daughter was acting as a mini adult these days and behaving so mature for her age. Gradually the conversation veered towards the food in general and the little one's preferences in particular. It seems that her daughter was bored with the same kind of dosas she was making and asked me for some varieties to rotate. For people who are in the same boat like my sister, here is one dosa made with sago. These dosas taste good when served warm along with a spicy chutney.

Ingredients:
1 & 1/2 cups rice (I used extra long grain rice.)
1/2 cup sago / tapioca pearls (Saggubiyyam)
Buttermilk (Majjiga)
Salt to taste
Oil to make dosas ( Canola / vegetable / peanut oil)

Method:
* Soak rice and sago pearls together for about 4 - 5 hours in water such that they are immersed well in water. Wash and drain the water after the soaking period.
* Grind rice and sago together finely into a thick batter, using butter milk. In absence of butter milk, add equal quantities of yogurt and water.
* Transfer the ground batter to a big container, add salt and mix well. Cover and allow the batter to ferment overnight. (I usually soak the ingredients in the afternoon, grind the batter in the evening.)
* When ready to make dosas, heat a griddle or a shallow pan. Pour a ladleful of batter at the center of the griddle and spread thinly into a 6 inch circle using the backside of the ladle. Drizzle 1/2 tsp oil around the edges and cook until the bottom side of the dosa turns light golden. Flip the dosa using a spatula, drizzle about 1/4 tsp oil around the edges and cook for about 20 seconds and remove.
* Repeat the dosa making process using the remaining batter.
* Serve dosas warm with roasted chickpea / peanut chutney.

This goes to Blogging Marathon #50, under the theme of "One ingredient - Three different dishes". I have decided to showcase three different dishes this week using Sabudana / Sago / Tapioca pearls. Check out the link to find out what other marathoners are cooking.

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