Sagu Masala Dosa Recipe
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Servings: 4
Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 3/4 cup |
| Red Matta Rice | 1 cup |
| Dosa Rice | 1 cup |
| Poha (Flattened Rice) | 1/4 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Rice Flour | 2 cups |
| Salt | to taste |
| Sugar | a pinch |
| 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 (Pumpkin) – red with skin | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 3 + 1 teaspoon extra |
| Tamarind Paste | 2 teaspoons |
| Jaggery | as required (optional) |
| Coriander Leaves (Dhania) – finely chopped | 2 tablespoons |
| Sunflower Oil | as required |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Byadagi Dried Chillies | 3 |
| Guntur Dried Chillies | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Turmeric Powder (Haldi) | a pinch |
| Fresh Coconut – grated | 2 tablespoons |
| Onion – finely chopped | 1 |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 8-10 |
| Salt | to taste |
| Roasted Gram Dal (Pottukadalai) | 1/3 cup |
| Byadagi Dried Chillies | 3 |
| Fresh Coconut – grated | 1 tablespoon |
| Tamarind Paste | 1/2 teaspoon |
| Garlic | 3 cloves |
| Salt | to taste |
Instructions
Preparing the Dosa Batter:
-
Begin by washing and soaking the white urad dal along with methi seeds in sufficient water for about 4 hours. In a separate bowl, wash and soak the red matta rice, toor dal, chana dal, and poha in enough water for approximately 6 hours or overnight.
-
After the soaking time, grind the urad dal mixture with a little water until it becomes silky smooth using a mixer or stone grinder. Transfer this mixture into a large mixing bowl.
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In the same way, grind the rice and dal mixture until it is slightly coarse, adding a little water as needed, and mix it into the urad dal mixture.
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To this bowl, add the 2 cups of rice flour and stir until the mixture reaches a consistency resembling a batter that is neither too thick nor too runny.
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Allow this batter to sit in a warm place for fermentation, which may take anywhere from 8 to 12 hours depending on your location. Once fermented, mix in the salt and sugar thoroughly. Your dosa batter is now ready for use!
Making the Sagu:
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In a small bowl, soak 3 teaspoons of chana dal, and in another cup, soak an additional 1 teaspoon of chana dal in water for about an hour. Meanwhile, chop all the vegetables into 1/2 inch cubes and set them aside.
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In a mixer jar, combine the cumin seeds, coriander seeds, Byadagi chillies, Guntur chillies, cinnamon stick, turmeric powder, and fresh coconut along with the 3 teaspoons of soaked chana dal. Grind this mixture to form a slightly coarse paste, adding very little water as needed.
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In a wide vessel, add the chopped vegetables (carrots, green beans, turnips) except for the pumpkin. Add a little water and cook until the vegetables are just done but still firm, which should take about 5 to 6 minutes.
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Once these vegetables are cooked, add the pumpkin and continue cooking until it becomes soft. Next, add the ground paste along with the tamarind extract and salt, cooking for an additional 5-7 minutes or until the sagu thickens. The sagu should not be watery to prevent the dosa from becoming soggy. If your pumpkin is not sweet enough, you can add jaggery; otherwise, feel free to skip this step.
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In another pan, heat some sunflower oil and add the mustard seeds. Once they begin to splutter, add the asafoetida, broken dry red chilli, curry leaves, and the 1 teaspoon of soaked chana dal that has been drained.
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After this, toss in the finely chopped onion and sauté until they turn transparent. Pour this tempering (tadka) into the sagu and mix well. Allow it to cook for a couple of minutes more, then garnish with chopped coriander leaves. Your sagu is now ready to be served!
Preparing the Red Chutney:
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For the chutney, combine all the ingredients including the roasted chana dal, Byadagi red dry chillies, fresh coconut, tamarind paste, garlic, and salt in a mixer.
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Grind to achieve a slightly coarse consistency, adding enough water to bring the chutney together smoothly.
Assembling the Dosa:
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When you are ready to cook, scoop out some of the dosa batter into a bowl and add water to achieve a flowy consistency.
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Heat a dosa tawa and add some oil, wiping it clean with a kitchen towel. Pour a ladle of the batter in the center and spread it thinly in circular motions to form the dosa.
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Drizzle some oil or ghee over the top and allow it to cook until the surface is set. Once cooked, smear a layer of the red chutney over the dosa and top it with 2-3 tablespoons of the prepared vegetable sagu.
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Let the dosa cook until it turns golden brown, then fold it neatly and serve hot.
Serving Suggestions
Serve your Sagu Masala Dosa hot alongside Tomato Onion Sambar and South Indian Coconut Chutney to create a delightful weekend breakfast or a comforting weekday dinner that will surely tantalize your taste buds. Enjoy the rich flavors and nutritious ingredients that this dish has to offer!
