Recipe for Set Dosa with Karnataka Style Veg Curry (Sagu)
This is the recipe for Set dosa- a soft fluffy thick dosa made with rice and lentils. It is served with a mildly spiced veg gravy.
Equipment
- Mixing bowl
- Mixer grinder
- Pan
Ingredients
Ingredients for Set Dosa
- 4 Cups Idli/Dosa Rice
- 1 Cup Urad Dal
- ½ Cup Sabudana (Sago)
- ½ Cup Poha (Beaten Rice)
- 1 tbsp Methi Seeds (fenugreek seeds)
- 1 tsp Salt
- Water; for washing and soaking the grains and for adjusting the batter consistency.
Ingredients for Veg Curry (Sagu)
- 1 tbsp Refined Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- ½ tsp Cumin Seeds
- ⅓ tsp Asafoetida
- 8-10 Curry Leaves
- 2-3 Green Chillies; chopped
- 1 Medium-Sized Onion; chopped
- 1 Medium-Sized Tomato; chopped
- 2-3 Cups Chopped Mixed vegetables ( Potatoes, Carrots, Beans, Peas, Capsicum)
- 1 tsp Salt
- ½ tsp Turmeric Powder
- Water; to adjust the consistency of the gravy
Ingredients for the Masala Paste
- 1 Handful Fresh Coriander Leaves
- 1 tbsp Dry Mint Leaves/
- 1 tbsp Fennel Seeds
- 1 tsp Cumin Seeds
- 4-5 Green Cardamoms
- 1-2 Small Pieces of Cinnamon
- ⅓ Cup Roasted Chana Dal
- ¼ Cup Grated Coconut
Instructions
Method to make Set Dosa
- Wash and soak urad dal for 8 hours.
- Combine Sabudana (Sago) and Poha (beaten Rice). Wash and soak them for 8 hours.
- Combine fenugreek seeds and rice. Wash and soak for 8 hours.
- After 8 hours, grind them separately to a fine paste. Then, transfer each batter to a mixing bowl and mix them thoroughly.
- Cover the batter and leave it for overnight fermentation in a warm place.
- When the batter gets well fermented, add salt and mix well.
- For making dosas, heat a pan and grease it with oil or ghee.
- On medium heat, pour a ladle full of batter. Don't spread it much. The dosa has to be thick.
- Drizzle some oil along the edge and on the surface of the dosa.
- Cover with a lid and cook on low to medium heat till the dosa is fully cooked.
- Remove and serve with Chutney/ Sambar/ Sagu.
- Note: If you wish you cook the dosas fast, you can flip them once.
Method to make Sagu
- Start with making a masala paste. Combine grated coconut, roasted dal, coriander, mint, cardamom, cinnamon, fennel and cumin.
- Grind them in a mixie. Add water and make a fine paste. Keep it aside.
- Heat oil in a pan. Add Chana Dal, Urad Dal, Cumin Seeds, Asafoetida, Green Chillies, and Curry Leaves. Fry them for a minute on medium heat.
- Add onions. Fry till they turn translucent.
- Add the chopped vegetables.
- Add salt and turmeric powder. Cover with a lid and cook till the vegetables are 90% done.
- Add chopped tomatoes.
- Add the ground masala paste.
- Add about 2 cups of water and boil for 2-3 minutes. Remove and serve with set dosa.