Mamta
Soak ½ cup sabudana, ¼ cup whole urad dal, and 10-12 fenugreek seeds in 1.5 cups of water for 5 hours. Rinse them a couple of times before soaking.
Rinse ½ cup idli rice and soak it in ¾ cup water for 4-5 hours.
Drain the water from the sabudana, urad dal, and methi seeds. Add them to a grinder with ½ cup water. Then add ¼ cup more water and grind to a smooth batter.
Add the drained idli rice to the grinder with ¼ cup water. Grind until you get a fine rava-like consistency.
Mix the idli rice batter with the sabudana batter. Add ¼ to ½ teaspoon rock salt. Cover and let it ferment for 8-9 hours.
Heat a nonstick pan. Use a ladle to spread the batter into a neat, slightly thick round circle for the dosa.
Cook sago dosa on low to medium heat, as it takes longer than regular dosa.
Once the top is cooked, spread oil on it. Cook until the base turns golden, then remove and serve the Sabudana Dosa.
Serve Sabudana Dosa hot or warm with Coconut Chutney.