Recipe · Breakfast · by Shrami Devikabhai, Kidney Warriors Foundation
Sago Dosa
Good for non-diabetic CKD, dialysis and post transplant only. Sago/Sabudana can spike blood sugar.
CKD (non-dialysis)On dialysisPost-transplantp 21
Per serving
2 dosas
Safe for your stage
Phosphorus17 mg
Potassium66 mg
Sodium4 mg
Protein4 g
Energy300 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Sago/Sabudana100 g · 1/2 cup
- Curd225 g · Little more than one cup
- Rice flour45 g · 1/4 cup
- Green chillies10 g · 2
- Cumin powder5 g · 1 tsp
- Coriander leaves10 g · 4 tsp
- Groundnut oil25 g · 5 tsp
Method
- 1Wash sabudana in fresh water and soak it in yogurt for 4 – 6 hours.
- 2Add water to the soaked sabudana if necessary.
- 3In a mixing bowl, add soaked sabudana, rice flour, green chillies, cumin seeds, cilantro and salt. Add enough water (around 1 1/4 cups) and make a somewhat thick batter.
- 4Heat a flat pan on medium-high heat, apply quarter tsp of oil with back of a spoon. When pan is hot, pour a big ladle of sabudana dosa batter onto the pan in one go.
- 5Make sure batter is thin enough that it spreads by itself into around 6 inch diameter dosa. Add little oil to the sides & flip it over.
- 6Remove when done. Serve with chutney of your choice.
Notes from the contributor
- • Fermented foods are easy to digest being a source of good bacteria.
- • Suitable for non-dialysis, dialysis and post-transplant patients.
- • Sago/Sabudana can increase sugar levels, so diabetics must avoid.
- • Sabudana may cause constipation as it is a bowel binder. Avoid if facing constipation — chronic constipation causes hyperkalemia.
Sources
- KWF · Proprietary-with-permission · id kwf_sago_dosa