Sabakki (Sago) Dosa

2 cups of Raw Rice1/2 cup of Kusabalakki (white easy cook rice)1 cup Tuvar dal1/2 cup Urad dal1 cup sago (I used very small ones)1 cup slightly soured curds (yogurt)

First of all I like to thank Suchi my friend who bought this Guntapanganaalu chetti from India, when she went back for her son's first birthday celebrations, with all the celebrations and very less time to stay and with her time limit she never forgot to bring this for me, which I kept forgetting whenever I went back, she gave this as a present to me!!, how very kind of her. Thank you suchi for your thought.., we all loved and enjoyed it so much.., Coming back to the recipe...

With the above plain batter mix the chopped ingredients mentioned in onion uttapam and pour them on to the guntapanganallu chetti with a drop of oil on it, as it is a non-stick one it does not require more oil to cook, here we go lovely guntapanganallus in few minutes.

Actually Guntapanganallus are usually made the next day after the use of left over Dosa batter as it turns a sour so, it gives a sour taste and gives more relish to the dish, I made them immediately because I had used soured curds in my batter which was perfect for it!!