18 January, 2018
Sabbakki Uttapa | Sago or Sabudana Uttapa |
ಸಬ್ಬಕ್ಕಿ ಉತ್ತಪ |
Actually I was supposed to soak rice and dal for making uttapa, but while about doing so, got an idea that, this time why shouldn’t I try making the uttapa in some other method !
Therefore made some changes, instead of mixing or soaking sago along with rice and dal, I soaked it separately having some kind of interesting idea in the mind.
And next day I made it according to the idea and this is the result ! I’m very very happy for it turned out to be an awesome kind of Uttapa…..soft…spongy.
I do insist you all to definitely try this sabbakki uttapa or sago uttapa or sabudana uttapa at least once and I’m damn sure you will make this repeatedly after that !
Some more dosay/dosa recipes in my blog ⇒ ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Davanagere benne dosay , Plain dosay , ragi set dosay , avarekalu masale dosay , open butter pudi masale dosay
You may also like to check ⇒ Pineapple chutney , Pineapple + bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney
Ingredients : measuring cup used – 200 ml
- Rice – 1 cup
- Urad dal – 1/2 cup
- Sago/sabbakki – 3/4 cup
- Beaten rice/rice flakes – 1/4 cup
- Fenugreek seeds – 1/2 tsp (optional), (normally we don’t put fenugreek seeds to Uttapa)
- Salt to taste
- Oil to roast/toast the uttapa
PROCEDURE :
- Soak rice, beaten rice and dal for 6 to 8 hours, then grind into a smooth paste adding salt to taste, keep it covered , over night for fermentation
- Rinse and soak sago in water (water should just cover the sago), keep it covered for over night
- Next day morning add in soaked sago into the ground and fermented batter, add little more salt and mix well
- Make Uttapa and serve with any chutney/sagu
However you can also check some other recipes which uses sago as the main ingredient, Like – (Though apart from these recipes I do add sago in so many dosa/dosay recipes as well)
- Sago flour rotti | Sabudana thalipeeth |
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Sago mango kheer/Pudding – sans refined sugar
- Sago idly | tapioca Pearls idly (curd based) |
- Sago/Sabudana/Sabbakki butter milk
- Sabbakki hesarubele uppittu | Sago Upma|
- Sabbakki Payasa | Sago dessert |Sabudana Kheer|
- Sabudana Khichdi | Sago or Sabbakki Uppittu|
- Sabbakki Soup | Sago or Sabudana Soup |
- Sabbakki mattu hannugala Payasa | Sago or Sabudana fresh fruits Kheer |