Sagu Masala Dosa with Veggie Sagu and Red Chutney

Sagu Masala Dosa Recipe
Cuisine: Karnataka | Course: South Indian Breakfast | Diet: Vegetarian

Masala Dosa is a beloved South Indian dish, and the Sagu Masala Dosa, famous in Bangalore, takes it a step further by replacing the traditional potato masala with a flavorful vegetable sagu. It’s a light and filling dish that’s perfect for breakfast or a satisfying dinner.

Ingredients:

For the Dosa Batter:

• 3/4 cup White Urad Dal (Split)
• 1 cup Red Matta Rice
• 1 cup Dosa Rice
• 1/4 cup Poha (Flattened Rice)
• 1/4 cup Chana Dal (Bengal Gram Dal)
• 1/4 cup Arhar Dal (Split Toor Dal)
• 2 tsp Methi Seeds (Fenugreek Seeds)
• 2 cups Rice Flour
• Salt, to taste
• A pinch of Sugar

For the Sagu (Vegetable Filling):

• 1/2 cup Carrots (Gajjar), diced into 1/2 inch cubes
• 1/2 cup Green Beans (French Beans), diced into 1/2 inch cubes
• 1/2 cup Turnips, diced into 1/2 inch cubes
• 1/2 cup Kaddu (Parangikai/ Pumpkin), red variety, diced into 1/2 inch cubes
• 3 tsp Chana Dal (Bengal Gram Dal), soaked
• 2 tsp Tamarind Paste
• Jaggery, as required (optional)
• 2 tbsp Coriander (Dhania) Leaves, finely chopped
• Oil, as needed

For Grinding:

• 1/2 tsp Cumin Seeds (Jeera)
• 1 tbsp Coriander Seeds (Dhania)
• 3 Byadagi Dried Chillies
• 3 Guntur Dried Chillies
• 1-inch Cinnamon Stick (Dalchini)
• A pinch of Turmeric Powder (Haldi)
• 2 tbsp Fresh Coconut, grated

For Tempering:

• 1 Onion, finely chopped
• 1 tsp Mustard Seeds (Rai/ Kadugu)
• 1 Dry Red Chilli
• 1/4 tsp Asafoetida (Hing)
• 8-10 Curry Leaves
• Salt, to taste

For Red Chutney:

• 1/3 cup Roasted Gram Dal (Pottukadalai)
• 3 Byadagi Dried Chillies
• 1 tbsp Fresh Coconut, grated
• 1/2 tsp Tamarind Paste
• 3 cloves Garlic
• Salt, to taste

Preparation:

For the Dosa Batter:

1. Wash and soak the urad dal with fenugreek seeds in enough water for about 4 hours.
2. Wash and soak the rice, toor dal, chana dal, and poha in enough water for 6 hours or overnight.
3. After soaking, grind the urad dal mixture into a smooth batter using little water in a mixer or stone grinder. Transfer to a large mixing bowl.
4. Grind the rice and dal mixture coarsely with little water and add to the urad mixture.
5. Add rice flour to the bowl and mix all the ingredients to form a batter that is between thick and flowy.
6. Let the batter ferment in a warm place for 8-12 hours.
7. Once fermented, add salt and sugar, mix well, and the batter is ready to make dosas.

For the Sagu (Vegetable Filling):

1. Soak 3 teaspoons of chana dal in water for an hour and set aside. Soak another teaspoon separately.
2. Chop the vegetables (carrots, beans, turnips, and pumpkin) and set aside.
3. In a mixer jar, grind cumin seeds, coriander seeds, Byadagi chillies, Guntur chillies, cinnamon stick, turmeric powder, and fresh coconut with the soaked chana dal into a slightly coarse paste using minimal water.
4. In a large pan, cook the vegetables (except pumpkin) in little water until just done (5-6 minutes). Add the pumpkin and cook until soft.
5. Add the ground paste, tamarind paste, and salt, and cook for 5-7 minutes until the sagu thickens. Adjust jaggery to taste if the pumpkin is not sweet.
6. For tempering, heat oil, crackle mustard seeds, followed by asafoetida, dry red chilli, curry leaves, and soaked chana dal. Add finely chopped onions and cook until translucent.
7. Pour this tempering into the sagu and cook for a couple of minutes. Top with chopped coriander.

For the Red Chutney:

1. Grind roasted gram dal, Byadagi dried chillies, fresh coconut, tamarind paste, garlic, and salt into a slightly coarse consistency with enough water.

To Assemble the Dosa:

1. Thin out the batter with a little water to achieve a flowy consistency.
2. Heat a dosa tawa, add some oil, and wipe with a kitchen towel. Pour a ladle of batter into the center and spread it in a thin circle.
3. Add oil or ghee and cook until the top is set.
4. Spread the red chutney on top, add 2-3 tablespoons of the vegetable sagu, and cook until golden.
5. Fold and remove the dosa onto a plate.

Serving Suggestion: Serve the Sagu Masala Dosa with Tomato Onion Sambar and South Indian Coconut Chutney for a complete breakfast or dinner.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 4

Enjoy your delightful South Indian breakfast!