Saggubiyyam Dosa / Sabudana (Sago) Dosa

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 hrs   CookTime:15 mins   Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

Since many days, I wanted to share this authentic dosa recipe having Saggubiyyam / Sabudana / Sago seeds, as one of the main ingredients.

As per ayurveda, it is said that Sago seeds are best used for reducing heat in the body, especially during summer season. Hence sharing this blog post now, hoping it might be useful for many. Try this and see!

This recipe has just a slight variant of ingredients list than that of my Oil Free – Healthy Dosa / Without Oil Dosa (with Full Video). 

Table of Contents:

Click to Expand / Collapse

1. Important Points to remember for, ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:
2. Health Benefits of ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:
3. How to serve, ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Saggubbiyyam Dosa / Sabudana (Sago) Dosa’:
6. Prep Work:
7. Fermentation at Room Temperature:
8. Fermentation in Instant Pot:
9. To Make Sago Dosa:
10. Tips & Storage:
11. Result:
12. Recipe Card & Print:

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Important Points to remember for, ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:

Rice variety to use: I have used white short grain rice / sona masoori rice, for white rice. But, any white rice variety can be used for this recipe. 

Variety of Sago to use: In the market, you can find Sabudana / Sago seeds, in different sizes. Any size would work for this recipe.

Fermentation methods: I have tried this recipe many a times, done the fermentation at room temperature and even in the Instant Pot. Check out the step wise pics & tips I gave below.

While making dosa, don’t spread the batter too much, like you do for Regular Plain Dosa. Let it be a bit thick, just as they are meant to be authentically.

Texture of Dosa: These dosa(s) turn out spongy & soft but NOT crispy / thin.

Health Benefits of ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:

Sabudana/ Saggubiyyam/ Sago seeds, are rich in starch, low in fat, useful for weight loss. But on the contrary, they do not have any essential nutrients. So, they are in general used along with any other nutritional ingredient.

As per Indian ayurvedic home remedies, boiled Sabudana / Sago seeds, are specifically given as a remedy to stop excess stools/poo, even in infants.

Minapa Gundlu / Urad Gota / Black Lentils are the richest sources of protein, iron, calcium, magnesium, potassium, folic acid. Very high in fibre. Its also full of fat and carbohydrates, a complete healthy, nutritious package of good food for people of any age. 

To Conclude, this recipe is Filled with Carbs, protein, iron. These are suitable for Vegan, Vegetarian, Plant Based, Gluten free, Kids friendly diets. 

How to serve, ‘Saggubiyyam Dosa / Sabudana (Sago) Dosa’:

Being a South Indian breakfast recipe, these dosa are best tasted only when served with South Indian condiments, breakfast sides. Here are my chutney recipes suitable for any idli / dosa.

• Coconut White Chutney / Kobbari Pachchadi
• Avocado Chutney (South Indian style)
• Peanut Chutney / Palli Pachchadi
• Capsicum & Tomato Chutney / Pachchadi
• Beetroot Pachadi / Chutney

As shown in the below pic, I served them with 2 South Indian style condiments / pachadi. Recipes for Chutneys⇒ Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi  and Green Chilli Chutney / Mirchi Pachchadi.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Breakfast recipes collection⇒  Breakfast / Tiffin

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts like ‘DOSA’:

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Ingredients:

• White Rice  Grains – 1 cup (uncooked)
• Sago / Sabudana / Saggubiyyam – 2 cups
• Idli Rice / Parboiled Rice / Uppudubiyyam – 1 cup
• Urad Dal / Gota / Minapagundlu – 1½ cups
• Water – as required
• Salt  –  as per taste
• Cooking Oil – as required (for making dosa)

Special Ingredients:

• Idli Rice / Parboiled Rice / Uppudubiyyam

Step wise pics Procedure for ‘Saggubbiyyam Dosa / Sabudana (Sago) Dosa’:

Prep Work:

Into a wide, large mixing bowl, as per given measurements take all these >>> Sabudana/Saggubiyyam, Urad Gota/Minapagullu, White Rice/Biyyam and Idli Rice/Parboiled Rice

Wash everything twice, pour 6 cups of fresh water for soaking. Leave the bowl on kitchen platform for 5 to 6 hrs.

Later, strain the soaked water. Take small quantities of the soaked content, into a grinder/mixie.

Add fresh water up to a level they are dipped.

Grind into perfect smooth batter. Takes 3-4 mins for each batch.

Fermentation at Room Temperature:

Leave the bowl of batter for about 8-10 hrs, at room temperature on kitchen platform in a dry place.

Picture showing the fermented batter in Summer season, after leaving the batter on kitchen platform for 10 hrs.

Add enough salt to the whole batter, mix thoroughly. Use it or else store it.

Fermentation in Instant Pot:

Transfer whole of the smooth batter into the Instant Pot vessel.

Close the gadget with any other suitable lid but not the instant pot lid.

Set THE MODE to YOGURT and time to 10 hrs.

After 10 hrs, switch off the gadget, remove the lid, add the required salt. Mix everything thoroughly. Use it right away or else store it.

To Make Sago Dosa:

Put a dosa pan / pan cake griddle on stove-top under high flame. When its really hot, sprinkle few drops of oil.

Using a half cut onion rub off the oil throughout the pan. Pour 2 ladle fulls of dosa batter in the middle.

Using the same ladle, slowly spread the batter in circles. Pour 1 to 2 teaspoons of oil across the outer circle. Let it cook.

After 2 mins, gently reverse the dosa to the other side. Let the dosa cook this side for 1 min, then fold and serve.

Repeat the same for the rest of the batter. Done!!

Close up look of the perfectly cooked dosa.

Tips & Storage:

• Adjust the salt & oil usage as per your taste.
• The dosa might turn a bit smaller in size when compared to the regular dosa, as we don’t spread them much.
• If you prefer to, you can add 1 tablespoon of methi / fenugreek seeds at the start for soaking itself. This helps in fermentation process.
• After fermentation the batter rises up at least up to 1 to 2 inches in height. So, always use a deep vessel for fermenting the batter.
• Fermentation without Instant Pot: In summers I just put the bowl on my kitchen platform. But in winters I prefer to put in the oven, which is pre – heated for 5 mins at full temp & then switched off.
• While making dosa, take small amount of fermented batter in a small vessel, just for convenience.
• Add very little water to the batter, in case the batter consistency is thick.
• Mix the batter thoroughly, for every dosa/crepe before pouring the batter onto the pan.
• Storage: The batter can be stored in fridge for a week. You need not thaw, but use it right away when you take it out. 
• Pre-cooked dosa are suitable for travel up to a day. But not more than that.

Result:

• These, Saggubiyyam Dosa / Sabudana Dosa, were very soft & spongy in texture. Don’t expect them to have crispy paper like thin texture like a Plain Dosa.
• I served them with 2 South Indian style condiments / pachadi.
• Recipes for Chutneys in the below pic⇒ Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi  and Green Chilli Chutney / Mirchi Pachchadi.

Recipe Card & Print:

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