Sagu Masala Dosa Recipe

Step 1: *To Prepare the Dosa batterTo begin making the Sagu Masala Dosa recipe, firstly wash and soak urad dal with fenugreek seeds in enough water for about 4 hoursWash and soak rice, toor dal, chana dal, poha in enough water for 6 hours or overnight

Step 2: Once everything is soaked, grind the urad dal mixture with little water until silky smooth in a mixer or using a stone grinder

Step 3: Add this to a large mixing bowl

Step 4: Now grind the rice and dal mixture slightly coarsely with little water in the mixer grinder and add it into the urad mixture

Step 5: To the same bowl add the 2 cups rice flour and mix all the ingredients to resemble a batter between thick and flowy

Step 6: Sit this on a warm place and ferment for 8-12 hours depending on where you live

Step 7: Once fermented add the salt and sugar mix well and now the batter is ready to make dosas

Step 8: *To make the Saagu

Step 9: In a tiny bowl soak 3 teaspoons chana dal and in another cup soak another 1 teaspoon chana dal in water for about an hour

Step 10: Meanwhile, chop all the vegetables and set aside

Step 11: In a mixer jar, add all the ingredients under grinding - Jeera seeds, Coriander seeds, Byadgi Chillies, Guntur Chillies, cinnamon stick, turmeric powder and fresh coconut with the 3 teaspoons of soaked chana dal and grind to slightly coarse paste with very little water

Step 12: In a wide vessel add the vegetables - carrots, beans, turnips except pumpkin with little water and cook until just done but not very soft

Step 13: This will take about 5 to 6 minutes

Step 14: Once it is done, add pumpkin and cook until its soft

Step 15: Now add the ground paste, tamarind extract, salt and cook for 5-7 minutes or until the Sagu thickens

Step 16: This sagu must not be very watery or this will make the dosa very soggy

Step 17: Add jaggery if your pumpkin isn't very sweet or simply skip it

Step 18: In another pan heat some oil, crackle the mustard seeds, follow it with asafoetida, 1 red chilli broken, curry leaves and 1 teaspoon of soaked chana dal that has been drained

Step 19: Next, add in the finely chopped onions and cook until transparent

Step 20: Pour this tadka into the sagu and mix until combined

Step 21: Cook for a couple of minutes more and top with coriander

Step 22: Your Sagu is ready

Step 23: *To make the red chutneyWe will add all the ingredients mentioned under chutney which includes Roasted Chana Dal, Byadgi Red Dry Chillies, Fresh Coconut, Tamarind Paste, Garlic and Salt

Step 24: Grind to a slightly coarse consistency with enough water to bring it all together

Step 25: *To assemble the dosa

Step 26: Scoop out some batter into a bowl and add water to make the batter to a flowy consistency

Step 27: Heat a dosa tawa, add some oil and then wipe it out with a clean kitchen towel

Step 28: Pour a ladle of batter in the centre and spread it thinly in circles to make a dosa

Step 29: Add oil or ghee to cook, once the top is cooked smear the red chutney, top it with 2-3 tablespoons of vegetable sagu

Step 30: Once it is done, let it cook until golden, fold and remove the dosa onto a plate and serve hot

Step 31: Serve Sagu Masala Dosa along with Tomato Onion Sambar and South Indian Coconut Chutney for your weekend breakfast or for a weekday night dinner recipe