Instant Pot or Electric Pressure Cooker (for IP method)
Dosa Pan / Pan Cake griddle
1cupWhite Rice Grains (uncooked)
2cupsSago seeds / Sabudana / Saggubiyyam
1cupIdli Rice / Parboiled Rice / Uppudubiyyam
1½cupsUrad Dal / Gota / Minapagundlu
asrequiredWater(for soaking, grinding)
asrequiredCooking Oil(1 teaspoon per each dosa)
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 upto a level they are dipped.Grind into perfect smooth batter.
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.
In the Instant Pot Pressure Cooker: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, 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 THE 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!!
Please see the MAIN POST for step wise pics & recipe TIPS.
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