Sago or Sabudana or saggubiyyam is less in vitamins and minerals. But it is rich in carbohydrates, so works as fast energy booster. Sago porridge/gruel is given to the people suffering from excess bile and also to the sick people to gain fast energy.It is used to make vadiyalu/papad, khichdi and kheer.
Ingredients:
Saggubiyyam/Sago/Sabudana-1cup
Rice-11/2cup
Buttermilk-3cups
Salt- to taste
Green Chillies-2 or 3
Cumin Seeds-1tsp
Ginger-2″ long
Preparation:
Soak sago and rice separately in buttermilk for 4 hours.
Grind them separately. Mix them together. Add salt and allow it to ferment for 8 to 10 hours.
Procedure:
Grind green chillies, cumin seeds and ginger into a fine paste. Add this paste to the sago-dosa batter.
Heat dosa tawa and pour laddle full of batter. Spread it in circular motion. Pour 1tbsp of oil on the dosa. Cook for two minutes or the dosa turns into brown color. Flip it and also cook for 1 minute. Serve it with coconut chutney and onion chutney. Serve hot only. If dosa cooled we cannot eat as they will become elastic.
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