Ingredients for Dosa:
2 Cups - Rice / ಅಕ್ಕಿ (I use sona masoori)
1/2 Cup -Urad dal/ಉದ್ದಿನ ಬೆಳೆ
1/2 Cup - Thick Poha / ಗಟ್ಟಿ ಅವಲಕ್ಕಿ
2 tsp - Fenugreek seeds / ಮೆಂತ್ಯ
2 tsp - Yogurt / ಮೊಸರು
1 tsp - Yeast (optional)
Soak Rice, Poha, Urad dal and fenugreek for about 6 hours. Then grind them together in a blender. Add very less water. The batter should be thicker than regular dosa batter. Add yogurt and leave the batter in warm place to ferment (8-10 hours)preferably overnight. The next morning the batter should have increased in volume. add salt to taste, mix well and batter is ready to make set dosa. Additionally you can add some yeast to quicken the fermentation. Heat a griddle on stove, pour a ladle of batter on it, do not spread it too much, set dosa is thicker than regular dosa. drizzle some oil , cook on both sides and dosa is ready to be served.
Servings: This batter makes around 15-20 dosas.
Ingredients for Saagu:
Vegetables - Carrots, Green beans, peas, capsicum, potato, cauliflower.(around 3 cups)
For Masala:
2 tbsp - Chanadal/ಕಡಲೆ ಬೆಳೆ (dry roast)
1 tbsp -urad dal/ಉದ್ದಿನ ಬೆಳೆ (dry roast)
1 tsp - cumin seeds/ ಜೀರಿಗೆ (dry roast)
1 inch piece - cinnamon/ಚಕ್ಕೆ (dry roast)
3-4 cloves/ಲವಂಗ (dry roast)
6-8 peppercorn/ಮೆಣಸು (dry roast)
4-6 green chillies/ಹಸಿರು ಮೆಣಸಿನಕಾಯಿ
2 tomatoes/ಟೊಮಾಟೊ
1 big onion/ಈರುಳ್ಳಿ
few sprigs coriander leaves/ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
2-3 tbsp grated coconut/ಕಾಯಿ ತುರಿ
Servings: With this amount of ingredients you can make upto 3 quarts/3 litres of saagu which is sufficient for 15 dosas.
Dry roast the spices adding one by one till you get a nice aroma. Transfer it to a blender. Add green chillies, coriander leaves, cut tomato and onion, grated coconut to the spices. Blend it with little water into a paste. Cut the vegetables to bite sized pieces. Put the vegetables into a big pan/vessel(4 quart/4 litre) , add some water and cook on stove top. Let it cook for 10-15 minutes. Add some salt, turmeric powder and the ground masala to the vegetables. You can add more water to bring it to desired consistency. Stir well and bring it to a boil.If the mixture is too watery,leave it on a low flame for some more minutes till the extra water evaporates. Now remove the pan from the stove.
Take a small pan/kadai to make the seasoning. Add some oil, when its hot add hing, mustard seeds and red chilllies. Pour the seasoning on the vegetable mixture. Vegetable Sagu is ready. Vegetable saagu goes well with dosa, poori, chapathi, even rice.
