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Writer's pictureNandini R Kini

Sagu Masala Dosa


An innovative dosa with delicious sagu masala prepared with veggies as a stuffing inside the dosa along with a generous smear of spicy Garlic Red Chutney. Bengaluru is famous for one such kind of dosa.









Ingredients

For sagu:

1/2 cup chopped carrot

1/2 cup chopped beans

1/2 cup fresh green peas

1 chopped potato

Salt to taste

Chopped coriander leaves


For the masala paste:

1 big onion roughly chopped

5-6 cut green chillies

1/2 inch ginger

2-3 garlic cloves

2 cloves/lavang

1/2 inch cinnamon/dalchini

1 chopped tomato

5-6 mint leaves/pudina

1 tsp oil

1/4 cup fresh coconut gratings

2 tbsp roasted gram/putani/hurigadale

2 tbsp chopped coriander leaves


For the tempering:

3 tsp oil

1 tsp mustard

1 tsp cumin seeds/jeera

1 finely chopped onion




Procedure

  • Cook chopped veggies with a little salt and 1/4 cup water, in the cooker for two whistles.

  • To make the masala heat oil in a pan and saute onions, green chillies, ginger, mint leaves, garlic, cloves and cinnamon. Once the onion turns light brown add the chopped tomatoes and cook till they turn mushy.

  • Let it cool. Transfer it into the mixer jar. Add coconut gratings, chopped coriander leaves and roasted gram. Grind all the ingredients and make a fine paste.

  • Heat oil in the same pan, add mustard and let it crackle.

  • Add jeera, chopped onions and saute for 5 minutes.

  • Add the ground masala paste and fry for 5 minutes.

  • Now tip in the boiled veggies, salt if needed.

  • Mix well and let it boil for 5 minutes.

  • Turn off the flame and garnish with chopped coriander leaves.

  • Sagu is ready to serve. Keep the sagu consistency semi-dry.

  • To make sagu masala dosa, make dosa, smear 2 tsp of garlic red chutney, put 2-3 tbsp of sagu masala and fold it.

  • Serve hot with fresh coconut chutney or sambar.




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