Tuesday, April 20, 2010

Set dosa and Vegetable saagu

Set dosa and saagu is a famous tiffin variety in Karnataka. As the name suggests, it is served as a set of 3 dosas. It is served along with saagu or kurma along with coconut chutney.

You need :

For batter :
  • 1 cup of raw rice
  • 1/2 cup of urad dhal
  • 1/2 cup of poha/avalakki
  • 1 teaspoon of poppy seeds
  • 1/2 teaspoon of fenugreek seeds
  • salt to taste
Fenugreek seeds and poha helps make the dosa soft.

Method :
  • Soak the rice separately and all the other ingredients together for about 4-5 hours.
  • Grind all the ingredients together to make a fine paste. Add the salt.
  • Allow the batter to stand for atleast 8 hours for it to ferment.
  • Heat the griddle and coat the griddle with oil.
  • Add a ladle full of batter on the griddle. Do not spread the batter too much.
  • Cook both sides until they are done.
  • Serve hot with saagu. (I made vegetable saagu)

VEGETABLE SAAGU
  • 1/2 cup chopped carrot
  • 1/2 cup chopped beans
  • 1/2 cup chopped potatoes
  • 1/4 cup peas
  • 1 medium chopped tomato
  • 1 medium chopped onion
  • 2 curry leaves
  • Mustard seeds for seasoning
  • 1/2 teaspoon turmeric
  • Pinch of asafoetida
  • Curry leaves for garnishing
For Gravy :
  • 2 spoons khus-khus /poppy seeds
  • handful of grated coconut
  • 2 pieces of clove
  • small piece of cinnamon stick
  • 2 green chillies
  • 1 teaspoon fried dhal / pottu kadalai
Method :
  • Fry khus-khus, coconut, clove, cinnamon stick and fried dhal in a pan until they turn brown. Add green chillies and grind all the roasted ingredients in a blender to make a fine paste.
  • Cook all the vegetables in 2 cups of water.
  • In a pan, add 2 tablespoon of oil and when the oil is heated, add the mustard seeds.
  • When the mustard seeds pop, add the chopped onions and curry leaves and sauté until the onions turn brown.
  • Now add chopped tomatoes, turmeric, salt and asafoetida and fry for 2 minutes.
  • Add the cooked vegetables, gravy and 1/2 cup water and cook for 10 minutes. (add less or more water according to the required consistency)
  • Remove from heat and serve hot.
  • This side dish can also be served with poori.

2 comments:

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