1. Soak sago, raw rice and par boiled rice together in water for 6 hours minimum.
2. Leaving it over night gives the best result.
3. Now grind it into a smooth paste.
4. The batter should be in the consistency of rava dosa batter (watery).
5. Add chopped chilly, coriander leaves, curry leaves and salt to it and mix well.
6. Now heat the skillet and pour a ladle full of batter starting from the edges in a circular way.
7. Since the batter is loose it will automatically fill the middle portion.
8. Add a spoon of oil to roast it.
9. Turn the dosa and roast it on the other side too.
10. Sago dosa is ready to eat.
11. Serve it hot with chutney and idly chilli powder.

Recipe courtesy: 4th sense cooking
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