- Soak rice, sago pearls, urad dal, separately in water for about 4 hours. Then drain the water and blend to a fine batter. Keep this batter in a warm place to ferment (for 10 to 12 hours) and then use to make the dosa.
- Add salt(to taste) to the fermented batter and mix it well.
- Take a spoon full of batter and pour it on hot tawa, spread evenly in a circular motion to make a thin dosa.
- Later, drizzle some oil on the edges and center, fry until crisp and golden in color.
Serve hot with coconut chutney.