Set dosa with Sagu

Set dosa as the name suggests is served as a set of 3 or 4 dosas. I started hearing about the name set dosa after coming to Karnataka, India. In karnataka this is a very famous breakfast item available in most of the hotels and a filling one too since dosas are served as a set of 3 or 4.

Set dosas are generally much more softer than the regular dosa that we make at home and for this reason the batter prepared is slightly different. Set dosa is normally served with a type of vegetable curry called "sagu" and coconut chutney. I got the recipe from one of my Kananda friends.




Ingredients:
For Set dosa:
Dosa rice (boiled rice) - 2 cups
Raw rice - 1/2 cup
Poha - 1/2 cup
Urad dal - 1 cup
Salt - to taste
Water - to grind

For Sagu:
Onions - 50 grams
Potatoes - 25 grams
Carrots - 20 grams
Cauliflower - 20 grams
Beans - 20 grams
Coriander powder - 1 spoon
Poppy seeds - 1 spoon
Cinnamon - 1/2 inch
Cloves - 3 nos
Red chillies - 2 nos
Roasted channa dal - 10 grams
Coconut (grated) - 10 grams
Ginger - 5 grams
Oil - 15 grams
Mustard - 5 grams
Salt - to taste
Coriander leaves - few

Method:

For Set dosa:

• Soak all the ingredients except salt together for 4-5 hours and grind it to smooth batter adding water. 
• After grinding add little salt and close lid and keep for fermenting overnight or for about 8 hours or untill it double its volume. 
• When the batter is ready heat the skillet to medium high heat. Grease the skillet with little oil.
• Put a ladle full of batter on to the skillet. Do not spread too much. 
• Add little oil around the edges to get crispier dosas. Cover and cook.
• Leave it for minute or so and then, filp over and leave it for few seconds. 

Generally this dosa looks brown on one side and white on the other.
Serve in sets of 3 or 4 dosas.

For Sagu:

• Chop the vegetables into smaller pieces.
• For masala roast the cinnamon, cloves, red chillies, poppy seeds. Grind these along with coriander powder, roasted channa dal, coconut and ginger and keep aside.
• Take a heave bottomed pan add oil when it hot enough add mustard seed.
• When mustard splutters, add the onions and saute until onions turn translucent.
• Add all the other chopped vegetables. Add salt and little water. Cover and cook until the veggies are 3/4th cooked.
• Now add the ground masala paste. Adjust water consistency and cook for another 5-8 minutes.

Delicious Sagu is ready!!!



Linking this to missionbreakfast, cookcookandcook and thoushaltcook