To begin making the Javvarisi Dosa Recipe, soak Javvarisi (Sabudana) in yogurt and the rice in water for about 4 to 5 hours.

After the soaking, blend both the sago and rice together, adding just enough water to make a smooth Javvarisi Dosa batter of a thick consistency. 

Heat a teaspoon of oil in a small pan; add mustard seeds and allow them to crackle. Add in the chopped onions, curry leaves, ginger and saute for a few minutes until the onions turn soft and translucent.

Add the onion mixture, along with the crushed pepper to the ground Javvarisi Dosa batter. 

At this point add enough water to make a pouring consistency Javvarisi Dosa batter (thinner than pancake batter)

Preheat a skillet; once the skillet is hot, pour the Javvarisi Dosa batter from the center to sides. The batter will sizzle away and spread itself to the sides.

You will not have to spread the Javvarisi Dosa batter, just tilt the skillet and allow the batter to spread naturally.

Drizzle some oil around the sides and allow the Javvarisi Dosa batter to crispen and brown itself, flipping it once to the other side to cook as well. Proceed the same way with the remaining Javvarisi Dosa batter.

Serve Javvarisi Dosa Recipe along with Vengaya Sambar and Coconut Chutney for a weekend breakfast.