Sago is commonly used for making pudding and desserts. But we also make savories like vada, dosa, upma, dosa, etc. It gives a crispy texture to adai or dosa. This delicious Sago Adai is easy to make and you can serve this with coconut chutney, avial, idli podi or sambar. You can also serve it with jaggery, curd, garlic khuzhambu, mor khuzhambu.
- Rice – 1 cup
- Par boiled rice – 1 cup
- Toor dal – 1/2 cup
- Channa dal – 1/2 cup
- Urad dal – 1 tbsp
- Sago – 1/2 cup
- Sunflower oil – 2 1/2 tbsp (or vegetable oil)
- Coconut oil – 2 1/2 tbsp
- Curry leaves – 8
- Coriander leaves – 1/4 cup
- Asafoetida – 2 pinches
- Dried chilies – 4
- Salt to taste
Method of Preparation:
Soak sago overnight or 8 hours. and soak the rice and dal separately for 3 to 4 hours. Soak the dried chilies with rice.
Grind the rice and chilies separately to a coarse mixture. Transfer it to a container. Grind the lentils separately to a coarse mixture. Mix ground rice and dal. Add salt and mix well.
Add soaked sago with the prepared adai batter and mix well. Finally add chopped curry leaves, coriander leaves, asafoetida and mix well.
Mix sunflower oil and coconut oil in a cup. The coconut oil gives a nice aroma and taste to the adai.
Now heat the griddle add 1 to 2 drops of oil. Add a ladle full of batter and spread it like dosa. Make 5 holes in the adai and pour oil in the holes and around the adai.
Cook the adai over medium flame. Cook the adai on both sides until it becomes golden brown. Each adai require about 1/2 tbsp of oil.
Chutney, sambar, avial, idly podi, jaggery, curd, garlic khumbu, mor khuzhambu are good sides for adai.
Preparation Time: 45 minutes