Nov 10, 2008

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


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


- 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.



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


- 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.

Nov 5, 2008

A year old and Mysore Pak..

Yes, this date last year was my first post. After much contemplation and inspired by many blogs here, I did start blogging, more-so to keep a record for myself of what goes on in my kitchen. Initially, I had plans of not stricting this blog just to food, but to bring in more about the Konkani culture, things about my native place and our customs and traditions. Somehow, I have not been successful in doing that so far, but its always on my mind to someday include other things than food. Hopefully, I will be able to do that.

I know I started with a great deal of enthusiasm with posts on a regular basis, but haven't really been able to do that for sometime now. Sometimes, its other things happening at home, sometimes laziness and at other times just a feeling of having no recipes or nothing to blog about :).

Thanx to all you wonderful people who visit this blog and leave your valuable comments for me everytime. It has helped a lot and I really appreciate each of you of leaves a comment here and gives your suggestions. A request to all those who read to please drop in a line and leave your feedback too. It just boosts up the spirit :).

The most wonderful part of blogging is having got to know some wonderful people in the blogosphere and am really glad to have come across these people and their friendship. So thanx to you all.

Let's celebrate this with some Mysore Pak, what say ??

I followed VahChef's recipe here. The video was really helpful. There is room for improvement in my making of the Mysore Pak, so hopefully next time, it will come out better than this time.

I did a little bit of adjustment with the quantities he mentioned.
These are the quantities I used..

Besan/Gramflour - 1 cup
Ghee - 1 cup. As he mentioned I used half ghee & half oil.
Sugar - 1 1/4 cup
Water - 1/2 cup

Check out the video & recipe here.

OK, too much of a sugar-dose happening with Diwali and Halloween in the past weeks. So, no more sweet posts for sometime now. Ya rite, with the holiday season coming up, I sure can only wish for that :)..