Poha Sago Dosa Recipe

Cooking Directions

• STEP 1.Wash and soak poha, sago, and rice flour in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked ingredients into a smooth batter.
• STEP 3.Add salt and mix well. Let the batter ferment for 6-8 hours or overnight.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion.
• STEP 5.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 6.Flip the dosa and cook for a minute on the other side.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the poha, sago, and rice flour for at least 4-5 hours to get a smooth batter.
• Fermenting the batter overnight enhances the flavor and texture of the dosa.
• Use a non-stick pan to ensure the dosa doesn't stick and cooks evenly.
• You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
• Serve the dosa immediately to enjoy its crispiness.

Storage and Serving

• Poha Sago dosa is best served hot and fresh.
• If you have leftover batter, you can refrigerate it for up to 2 days.
• To reheat the dosa, heat a pan, place the dosa, and cook for a minute on each side.
• Serve the dosa with coconut chutney, sambar, or any other accompaniment of your choice.