- Rice – one cup
- Sabudana / sagubeyam – half cup
- Curd – two cups
- Salt – to taste
- Grated ginger – half tsp
- Coriander leaves – two tblsp
- Curry leaves – one tblsp
- Chopped green chilli – half tblsp
- Crushed jeera seeds – half tsp
Soak rice and sabudana in curd separately for six hours. Grind them to a fine paste. (If batter is too thick add little water). Ferment it. To the fermented batter, add grated ginger, coriander leaves, curry leaves, salt, chopped green chillis and crushed jeera seeds. Mix well.
Heat a pan, put some batter in the middle of the hot pan and spread it circular motion. It should be a thick dosa like uttapam.
Put oil at edges. When you see light brown edges, its time to flip it. Let it cook on this side for some time and then flip it again.Its ready to be served with chutney.
Serves three to four.
Two to three days if refrigerated after fermentation.