Set Dosa with Vegetable Saagu..

Hmm, so I was all set to make Set Dosa and Saagu on the weekend. Google just made me scratch my head with all the different variations. I called up Mom and asked her and she gave me two different options to make Set dosas. I frowned at both the options and told her that I think she is confused as to what I want and irritated her. The ingredients she told me were no matches to my Google searches, so the arguing. She just told me to try and then tell her what happened ;). I was really pleased with the soft, spongy dosas that resulted in exactly what I wanted. So, am sure there are plenty of variations and this might not be the authentic way of making Set Dosas, but this is what I tried and will stick with coz I got excellent results. I will try mom's option #2 soon too. Do try it to know what I mean.

Set Dosa

Ingredients

Rice - 1 cup

Methi seeds/Fenugreek Seeds - 1/2 tsp

Moong Dal - 1/2 cup

Chana Dal - 1/4 cup

Toor Dal - 1/4 cup ( I used the orange masoor dal instead )

Grated fresh/frozen Coconut - 1/4 cup

Poha/ Beaten Rice/ Avalakki - 1/2 cup

Salt

Method

- Soak the Rice with the Methi seeds, moong dal, chana dal and toor dal for about 6-8 hrs.

- Before grinding, wash and soak the poha in water for about 10 mins. Squeeze out all the water.

- Grind the soaked rice and dal mixture alongwith the poha and grated coconut to a smooth batter. Take care that the batter is not too watery or runny.

- Add salt at the end of grinding, mix and let the batter ferment about 10-12 hrs or overnite.

- Once fermented and ready to make dosas, heat tawa, pour a ladle full of batter and just spread very lightly so that the dosa is thick. Drizzle oil/ghee on sides and top and once one side is done, flip and cook for just about 5 secs on the second side. When first side cooking, you will see tiny holes forming indicating a soft and spongy texture of the dosa and will be cooked through on both sides, but I turned and cooked the second side also for about 5 secs.

- Serve hot with Saagu.

Note : These dosas are made round and thick in size ( like pancakes).

Had never made Saagu also before, though eaten in the restaurants many a times in Bangalore with hot Puris and Set dosas. When I googled for the recipe, again confusion at all the variations. Mom of course, had her own recipe. Finally, I took tips from all the recipes that I saw and mom's recipe and made the Saagu which I thought would suit us. It indeed turned out yummy :). I followed LG's Saagu recipe mostly here, but added some extra ingredients apart from those she has mentioned. So, thanx LG :)..

Now, some recipes call for adding garlic while some I see don't. Are these both different options?? If anyone knows, please do let me know.

Saagu

Ingredients

Coconut - 1/4 cup ( reduce the quantity to 2 tbsp if you find this too much).

Putani/Hurgadale/Dalia/Roasted Chana Dal - 2 tbsp

Khus Khus/Poppy seeds - 2 tsp

Green Chillies - 3

Cumin seeds - 1 tsp

Cloves/Lavang - 5

Black Peppercorns - 7-8

Cinnamon/Dalchini - 1 inch piece

Cilantro - 1/4 cup

Mint leaves - 8-10

Tamarind - 2 small pieces

Surti Papdi/Flat beans/Chapparada Averakayi - 1 cup

Potato, cut into chunks - 1 1/2 cup

Carrots, cut into chunks - 1 cup

Onions, cut into chunks - 1 cup

Tomato, cut into chunks - 1 cup

Turmeric powder - 1/4 tsp

Curry leaves - 5-6

Mustard Seeds - 1 tsp

Salt - to taste

Oil

Method

- Boil the cut vegetables with little salt and enough water in a pressure cooker upto 1 whistle.

- Make a paste by grinding together all the items from Coconut to tamarind with very little water.

- In a pan, add oil, add the mustard seeds and when they start crackling, add the curry leaves.

- Add the ground paste & turmeric powder to the pan and on low flame, fry this paste till the oil starts oozing out slightly.

- Add the boiled vegetables along with the water, mix everything, adjust the salt and simmer to boil. Add water to adjust consistency if needed.

- Once simmered and boiled for about 5 mins, take off from flame.

- Ready to be served with Dosa, Puris, or Chapatis.

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