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.