Friday, July 12, 2013

Set Dosa with Saagu

Lately I have been craving for   food I used to eat during school and college days. I am missing Karnataka cuisine and wish I knew how to cook them as well as my Mom and Aunts do:-).

Yesterday I attempted to make Set Dosa. My mother in law had prepared idli batter and it was a perfect candidate for set dosa as she had added poha in addition to the usualy 4:1 - Rice:Urad dal proportions.

Set dosa brings back memories from college days. 4 fluffy pancake sized dosa's served with butter, saagu and coconut chutney. Going by Bangalore's  by-two culture, I always ordered half set (2 dosas).

Saagu Recipe :

2-3 cups cubed mixed vegetables (carrots, beans, potatoes, cauliflower)
1 Big onion, finely sliced
few curry leaves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil
coriander leaves for garnish

For the masala:

1 tbsp grated coconut
small piece ginger
1 tbsp coriander leaves
3-4 green chillis
1 tbsp coriander seeds
1″ cinnamon stick
2 cloves
1 1/2 tbsps roasted channa dal

Method :

1.  Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent.
2 . Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 3-4 mts. Add one-fourth cup of water if needed. At this point, you can pressure cook the veggies or you can cook them in a vessel with the lid covered.
3.  Once the veggies are half-cooked, add the ground masala paste and combine. Let it cook for 4-5 mts or till the veggies are well cooked.  Garnish with fresh coriander leaves.
4.  Serve hot with dosas or puris.

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