South Indian Breakfast
How To Make Sagu Masala Dosa Recipe
This homemade How To Make Sagu Masala Dosa Recipe recipe is flavorful, easy to prepare and suitable for South Indian Breakfast diets....
⏱️
25 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 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 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 cups Rice flour
- Salt - to taste
- Sugar - a pinch
- 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 one (with skin)
- 3 Chana dal (Bengal Gram Dal) - + 1 teaspoon extra
- 2 teaspoons Tamarind Paste
- Jaggery - as required (optional)
- 2 tablespoons Coriander (Dhania) Leaves - finely chopped
- Sunflower Oil - as required
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Coriander (Dhania) Seeds
- 3 Byadagi Dried Chillies
- 3 Guntur Dried Chillies
- 1 inch Cinnamon Stick (Dalchini)
- Turmeric powder (Haldi) - a pinch
- 2 tablespoons Fresh coconut - grated
- 1 Onion - finely chopped
- 1 teaspoon Mustard seeds
- 1 Dry Red Chilli
- 1/4 teaspoon Asafoetida (hing)
- 8-10 Curry leaves
- Salt - to taste
- 1/3 cup Roasted Gram Dal (Pottukadalai)
- 3 Byadagi Dried Chillies
- 1 tablespoon Fresh coconut - grated
- 1/2 teaspoon Tamarind Paste
- 3 cloves Garlic
- Salt - to taste
Instructions
1
*To Prepare the Dosa batterTo begin making the Sagu Masala Dosa preparation guide, firstly wash and soak urad dal with fenugreek seeds in enough liquid for about 4 hoursWash and soak rice, toor dal, chana dal, poha in enough liquid for 6 hours or overnight. Once everything is soaked, grind the urad dal mixture with little liquid until silky creamy in a mixer or using a stone grinder.
2
toss in this to a large mixing dish.Now grind the rice and dal mixture slightly coarsely with little liquid in the mixer grinder and toss in it into the urad mixture.To the same dish toss in the 2 cups rice baking flour and pulse all the fixings to resemble a mixture between thick and flowy.Sit this on a mildly hot place and ferment for 8-12 hours depending on where you live. Once fermented toss in the table salt and sweetener pulse well and now the mixture is ready to make dosas.*To make the Saagu. In a tiny dish soak 3 teaspoons chana dal and in another cup soak another 1 teaspoon chana dal in liquid for about an hour. Meanwhile, chop all the vegetables and set aside.In a mixer jar, toss in all the fixings under grinding - Jeera seeds, Coriander seeds, Byadgi Chillies, Guntur Chillies, cinnamon stick, turmeric ground mix and just-picked coconut with the 3 teaspoons of soaked chana dal and grind to slightly coarse paste with very little liquid.In a wide vessel toss in the vegetables - carrots, beans, turnips except pumpkin with little liquid and make until just done but not very soft.
3
This will take about 5 to 6 mins. Once it is done, toss in pumpkin and make until its soft.Now toss in the ground paste, tamarind extract, table salt and make for 5-7 mins or until the Sagu thickens.This sagu must not be very watery or this will make the dosa very soggy.
4
toss in jaggery if your pumpkin isn't very nectarous or simply skip it.In another cooking vessel fiery up some cooking oil, crackle the mustard seeds, follow it with asafoetida, 1 red chilli broken, curry leaves and 1 teaspoon of soaked chana dal that has been drained.Next, toss in in the finely cut up onions and make until transparent.
5
stream in this tadka into the sagu and pulse until combined.
6
make for a couple of mins more and top with coriander.
7
Your Sagu is ready.*To make the red chutneyWe will toss in all the fixings mentioned under chutney which includes Roasted Chana Dal, Byadgi Red dehydrated Chillies, just-picked Coconut, Tamarind Paste, Garlic and table salt.Grind to a slightly coarse consistency with enough liquid to bring it all together.*To assemble the dosa. Scoop out some mixture into a dish and toss in liquid to make the mixture to a flowy consistency.fiery up a dosa tawa, toss in some cooking oil and then wipe it out with a sanitize kitchen towel.
8
stream in a ladle of mixture in the centre and spread it thinly in circles to make a dosa.toss in cooking oil or ghee to make, once the top is cooked smear the red chutney, top it with 2-3 tablespoons of veggie sagu.
9
Once it is done, let it make until golden, fold and remove the dosa onto a plate and offer fiery.offer Sagu Masala Dosa along with Tomato shallot Sambar and South Indian Coconut Chutney for your weekend breakfast or for a weekday night dinner preparation guide.
Recipe Information
Cuisine
Karnataka
Karnataka
Course
South Indian Breakfast
South Indian Breakfast
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
30 minsTotal Time
55 minsMaster Chef
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