01
Sago Dosa
Tiffin
Sago - tapioca pearls, dosa - fermented rice and lentil crepe
A soft dosa made with sago and rice batter, with a slight chewiness from the sago.
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AMMAMMA'S NOTES.
Sago
1 cup
Rice Powder
4 spoons
Green Chilli
one piece
Curry Leaves
a little
Corriander Leaves
a little
Ginger
small piece
01
Soak the sago in water for more than 8 hours. Water should just cover the sago.
02
In a mixture add the rice powder, green chilli, curry leaves, corriander leaves, ginger, and 1/4th of the soaked sago.
03
Add this mixture to the rest of the soaked sago, and add salt.
04
Heat the tawa, and cook the dosa on a lower flame.
05
Sago Dosa is best had on it’s own, without any podi or chutney.
Neer Dosa
Thin, soft dosai made from a watery rice and coconut batter, served fresh with chutney.
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Rava Dosa
Rava - semolina, dosa - fermented rice and lentil crepe
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A DOSA THAT CALLED FOR THE MOST PATIENCE HUMANLY POSSIBLE — THE SAGO WOULD OFTEN STICK TO THE TAVA, AND AMMAMMA WOULD HAVE TO CAJOLE IT INTO FLIPPING OVER. THIS WAS THE KIND OF THING YOU HAD TO EAT IMMEDIATELY FOR BEST RESULT.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026