Thursday, November 20, 2008

Javarsi Aval Dosai (Sabudana Poha Dosa/ Sago & Beaten Rice Crepes) Gluten Free


There is a story in our household regarding sago crepes. It so happened that quite some time back R and his family had been to a place called Bandipur National Park in India. This is a place where you get to see a lot of wildlife in their natural habitat. So  they have a lot of memories from that place and one of the memories was about how amazing it was to see deer and other wildlife when you looked out of the window at the cabin where they were staying. But in addition to the tales of these animals R and his parents always talk about one more thing from this place.....food....not something you expect someone to remember from their visit to a wild life sanctuary. 

Apparently in the place they were staying, there was this cook who on the day of their arrival offered to make them sago crepes(dosai). When he got it for them they were all completely blown away by the softness and taste of the crepe/dosai they were offered. They happily consumed copious amounts of bite sized little crepes/dosai and remember it until now. When the family sits together and is reminiscing about old times often this tale about their trip to Bandipur followed by the tale of sago dosai is almost always brought up.Unfortunately though none of them thought to take the recipe from that cook and this dosai and its memory has become a legend around our home. 

Sabudana Poha Dosa/ Gluten free Indian crepes photo 91c35a6f-e75d-4696-b352-a127fa77319b_zpsb0ab09b4.jpg

So now whenever I experiment with something in my kitchen and tell R I made it out of the top of my head R suggests to me that maybe I should try my hand at making the sago dosai.He has been ever hopeful that somehow I will be able to put together the ingredients of an item I have never even seen, let alone tried, and will be able recreate the exact same dosai he once enjoyed. What can I say, R is an eternal optimist when it comes to my cooking :-)   He helpfully gave me two clues to help me in my quest for the perfect sago dosai, he told me that that the dosai he had was soft and it had sago in it:-) 

Well that information has led me to experiment with various proportions of sago and other ingredients in dosai, sometimes with disastrous results, and sometimes like this one, when I hit upon something that tasted yum and that we enjoyed.This dosai has been the softest dosai I have had and had a very light and delicate texture and for those who like their dosai to be crunchy when made very thin and kept on the tawa for a bit longer it turned very crunchy too.

My search for the elusive Bandipur sago dosai/ crepe continues and at the very least this search has proven to be very interesting until now and has the fringe benefit of contributing to my collection of recipes in the process.

Javarsi Aval Dosai/ Sabudana Poha Dosa photo c9a5f15f-13d4-4942-b82e-821fd9ec9ca3_zpsa542aa2d.jpg



Ingredients and method to make Sago Rice crepe ( Sabudana Dosai)
1 1/2 cups brown rice (or white raw rice)
1/2 cup sago (sabudana/ Javarsi)
1/2 cup Beaten rice flakes/ flattened rice (jada poha/ aval)
1/2 cup cooked brown rice (or cooked white rice)
salt to taste
A few drops of sesame oil

Wash, drain and soak the rice in water for at least 4 to 5 hours

Soak sabudana in water ( the water should just cover the sabudana) for about 4 to 5 hours

Just before grinding, wash and drain the flattened rice and keep aside.

Grind the rice until smooth adding water as required. It should be free falling but not runny.

Grind the sago,cooked  rice and flattened rice together until very very smooth. Add water as required but keep this sago,cooked rice and flattened rice mixture thicker than the ground rice.

Mix both the ground mixtures together and add salt to taste and mix well.

Heat the tawa/griddle/flat pan on medium heat and when it is hot pour a ladle full of this batter in the center and spread quickly into a thin circle as possible.

Add a few drops of sesame oil on top and let it cook.

Flip over and cook the other side too.

Serve hot with Spice powder (molaga podi)  or chutney  or sambar.

Yields about 12 to 15 dosais (depending on size )

Variation: 
For those of you who like things spicy you could grind a couple of green chillies (or more or less according to taste) with the rice or the sago to spice things up a bit

Notes for Sago rice crepe

I used long grain brown rice( brown basmati) but any type of white raw rice can be substituted in its place.If you use white rice, this dosai will also look whiter and not have the creamish tinge mine had

The batter should be free flowing but thick not runny. For those of you familiar with both idli batter and dosa batter it should be thicker than dosa batter but a little thinner than idli batter.

If the tawa gets too hot the batter will start rolling even as you try to spread into a circle, so try and keep the tawa on a medium heat throughout.


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34 comments :

Maria said...

I can't wait to try this recipe! Looks great!

Sharmi said...

never heard of sago dosa! looks interesting and nice

Curry Leaf said...

Looks Lovely.I am imagining the taste.You come up with interesting recipes.Nice to know about the bandipur incident.Sometimes some moments always linger. Anyway,you came up with the dosa thanks to that.Nice of you and once again yummy dosa.

Mahimaa's kitchen said...

this is very new to me. dosa looks so soft and can't make out from the picture that it is made of sago.. would love to taste it.. send some pls.

Laavanya said...

I remember reading a recipe where soaked sago was added whole to the batter.. this is very new and I love your description of this dosai - very tempting.

Ramya Vijaykumar said...

Dosas have come out perfect, its doesnt look sticky nice color too

Cham said...

I heard idli with sago and now dosa totally new , how spongy they look Usha :)

sowmya said...

This is a very new and interesting recipe..have to try it out..

Vaishali said...

I've never had sago dosas before, so these are really intriguing to me, Usha. They look delicious.

raaji said...

Hmmm i can imagine the taste of sago in the dosa.....i guess they really are equi to urad dal....

Indrani said...

Sago Dosa..will try it soon...have few awards 4 u in my blog..pl. come by and pick them up..

Pam said...

Looks really great Usha. I've never had this before but look forward to trying it.

Aparna said...

Sago in dosa? Your version looks very appealing. A truly original and unusual dosa.

RAKS KITCHEN said...

Dosas look so soft and I would like to have it with molaga podi and curd....:)

Happy cook said...

New to me, it looks soft and yummey

n33ma said...

This is a very different and interesting recipe for dosa.

Lisa said...

Just what I would like to eat right now!

Gita's Kitchen said...

Sago dosai sounds very new and looks good too. I should definitely try this one this weekend :)

Vibaas said...

one more type of dosa. i'm all for it usha :)

Usha Pisharody said...

Got here via Sagari's blog ! Another wonderful place in blogdome :)

The dosas look very very tempting indeed!

Shillu said...

Ok - Pls ignore my mail. Its allowing comments now.

The dosas are definitely original! new one for me.

veggie belly said...

Dont we all have that one perfect recipe we are searching for! These dosais look great. I love sabudana but never had it in a dosai; I bet they were delicious!

Lore said...

Wouldn't it be great if that cook would read your post?
The crepe looks really soft and yum, thanks for sharing it with the Original Recipes Round-Up!

DEESHA said...

must be really soft N tasty

Sunshinemom said...

Looks nice, soft and fluffy!

Clumbsy Cookie said...

I've seen something like than being made on tv once and I want to try it ever since!

Alexa said...

Your crepes look so tasty... I always learn something when I visit you. :-)

Viki Xavier. said...

lovely dosi. A very necessary recipe , as we cannot find Idly-rice in Indian shops:)

anudivya said...

I like soft dosais too... esp with coconut chutney! Love this Usha...
By sago you mean those small tapioca pellets right? Just confirming...

Red Chillies said...

Very intersting recipe, looks soft and fluffy! As you said yummy food would be the last thing on mind while visitng a wildlife sanctuary.

Priya said...

Spongy dosais looks great Usha...

Ramya Bala said...

Wow..ur chutney looks yummy and this dosa is temptg a lot...u use brown rice..sounds good..will prepare this week...Thanks for sharing

veena said...

Usha ..
THis dosa is totally new to me
.Looks lovely ..Will try this for sure ..Thanks for the recipe Usha..I added u in my blog roll
love
veena

Madhuram said...

Interesting reason behind the creation of this recipe. I should say that I'm in dosa recipes collecting phase. Trying out so many new types of dosas. Already my husband started telling enough of dosas, but that's not going to stop me from trying this one. The dosas definitely look very soft.

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