Sagu Masala Dosa Recipe
A vegetarian Karnataka recipe with white urad dal (split), red matta rice, dosa rice. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
31 steps- 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
white urad dal (split)(3/4 cup)red matta rice(1 cup)dosa rice(1 cup)poha (flattened rice)(1/4 cup)chana dal (bengal gram dal)(1/4 cup)arhar dal (split toor dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)rice flour(2 cups)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 2
Once everything is soaked, grind the urad dal mixture with little water until silky smooth in a mixer or using a stone grinder
white urad dal (split)(3/4 cup) - 3
Add this to a large mixing bowl
- 4
Now grind the rice and dal mixture slightly coarsely with little water in the mixer grinder and add it into the urad mixture
white urad dal (split)(3/4 cup)red matta rice(1 cup)dosa rice(1 cup)rice flour(2 cups)carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 5
To the same bowl add the 2 cups rice flour and mix all the ingredients to resemble a batter between thick and flowy
red matta rice(1 cup)dosa rice(1 cup)rice flour(2 cups) - 6
Sit this on a warm place and ferment for 8-12 hours depending on where you live
- 7
Once fermented add the salt and sugar mix well and now the batter is ready to make dosas
dosa rice(1 cup)salt - to tastesugar - a pinchsalt - to tastesalt - to taste - 8
*To make the Saagu
- 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
chana dal (bengal gram dal)(1/4 cup)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2) - 10
Meanwhile, chop all the vegetables and set aside
- 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
chana dal (bengal gram dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)tablespoons coriander (dhania) leaves - finely chopped(2)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)byadagi dried chillies(3)guntur dried chillies(3)inch cinnamon stick (dalchini)(1)turmeric powder (haldi) - a pinchtablespoons fresh coconut - grated(2)mustard seeds(1 teaspoon)dry red chilli(1)byadagi dried chillies(3)fresh coconut - grated(1 tablespoon)tamarind paste(1/2 teaspoon) - 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
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 13
This will take about 5 to 6 minutes
- 14
Once it is done, add pumpkin and cook until its soft
- 15
Now add the ground paste, tamarind extract, salt and cook for 5-7 minutes or until the Sagu thickens
salt - to tastechana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)salt - to tastetamarind paste(1/2 teaspoon)salt - to taste - 16
This sagu must not be very watery or this will make the dosa very soggy
dosa rice(1 cup) - 17
Add jaggery if your pumpkin isn't very sweet or simply skip it
jaggery - as required (optional) - 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
chana dal (bengal gram dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)dry red chilli(1)asafoetida (hing)(1/4 teaspoon)-10 curry leaves(8) - 19
Next, add in the finely chopped onions and cook until transparent
tablespoons coriander (dhania) leaves - finely chopped(2)onion - finely chopped(1) - 20
Pour this tadka into the sagu and mix until combined
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 21
Cook for a couple of minutes more and top with coriander
tablespoons coriander (dhania) leaves - finely chopped(2)coriander (dhania) seeds(1 tablespoon) - 22
Your Sagu is ready
- 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
chana dal (bengal gram dal)(1/4 cup)salt - to tastechana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)byadagi dried chillies(3)guntur dried chillies(3)tablespoons fresh coconut - grated(2)dry red chilli(1)salt - to tasteroasted gram dal (pottukadalai)(1/3 cup)byadagi dried chillies(3)fresh coconut - grated(1 tablespoon)tamarind paste(1/2 teaspoon)cloves garlic(3)salt - to taste - 24
Grind to a slightly coarse consistency with enough water to bring it all together
- 25
*To assemble the dosa
dosa rice(1 cup) - 26
Scoop out some batter into a bowl and add water to make the batter to a flowy consistency
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 27
Heat a dosa tawa, add some oil and then wipe it out with a clean kitchen towel
dosa rice(1 cup) - 28
Pour a ladle of batter in the centre and spread it thinly in circles to make a dosa
dosa rice(1 cup) - 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
tablespoons coriander (dhania) leaves - finely chopped(2)tablespoons fresh coconut - grated(2) - 30
Once it is done, let it cook until golden, fold and remove the dosa onto a plate and serve hot
dosa rice(1 cup) - 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
dosa rice(1 cup)tablespoons fresh coconut - grated(2)onion - finely chopped(1)fresh coconut - grated(1 tablespoon)
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Sagu Masala Dosa Recipe
A vegetarian Karnataka recipe with white urad dal (split), red matta rice, dosa rice. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
31 steps- 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
white urad dal (split)(3/4 cup)red matta rice(1 cup)dosa rice(1 cup)poha (flattened rice)(1/4 cup)chana dal (bengal gram dal)(1/4 cup)arhar dal (split toor dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)rice flour(2 cups)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 2
Once everything is soaked, grind the urad dal mixture with little water until silky smooth in a mixer or using a stone grinder
white urad dal (split)(3/4 cup) - 3
Add this to a large mixing bowl
- 4
Now grind the rice and dal mixture slightly coarsely with little water in the mixer grinder and add it into the urad mixture
white urad dal (split)(3/4 cup)red matta rice(1 cup)dosa rice(1 cup)rice flour(2 cups)carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 5
To the same bowl add the 2 cups rice flour and mix all the ingredients to resemble a batter between thick and flowy
red matta rice(1 cup)dosa rice(1 cup)rice flour(2 cups) - 6
Sit this on a warm place and ferment for 8-12 hours depending on where you live
- 7
Once fermented add the salt and sugar mix well and now the batter is ready to make dosas
dosa rice(1 cup)salt - to tastesugar - a pinchsalt - to tastesalt - to taste - 8
*To make the Saagu
- 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
chana dal (bengal gram dal)(1/4 cup)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2) - 10
Meanwhile, chop all the vegetables and set aside
- 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
chana dal (bengal gram dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)tablespoons coriander (dhania) leaves - finely chopped(2)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)byadagi dried chillies(3)guntur dried chillies(3)inch cinnamon stick (dalchini)(1)turmeric powder (haldi) - a pinchtablespoons fresh coconut - grated(2)mustard seeds(1 teaspoon)dry red chilli(1)byadagi dried chillies(3)fresh coconut - grated(1 tablespoon)tamarind paste(1/2 teaspoon) - 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
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 13
This will take about 5 to 6 minutes
- 14
Once it is done, add pumpkin and cook until its soft
- 15
Now add the ground paste, tamarind extract, salt and cook for 5-7 minutes or until the Sagu thickens
salt - to tastechana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)salt - to tastetamarind paste(1/2 teaspoon)salt - to taste - 16
This sagu must not be very watery or this will make the dosa very soggy
dosa rice(1 cup) - 17
Add jaggery if your pumpkin isn't very sweet or simply skip it
jaggery - as required (optional) - 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
chana dal (bengal gram dal)(1/4 cup)methi seeds (fenugreek seeds)(2 teaspoon)chana dal (bengal gram dal) - + 1 extra(3 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)dry red chilli(1)asafoetida (hing)(1/4 teaspoon)-10 curry leaves(8) - 19
Next, add in the finely chopped onions and cook until transparent
tablespoons coriander (dhania) leaves - finely chopped(2)onion - finely chopped(1) - 20
Pour this tadka into the sagu and mix until combined
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 21
Cook for a couple of minutes more and top with coriander
tablespoons coriander (dhania) leaves - finely chopped(2)coriander (dhania) seeds(1 tablespoon) - 22
Your Sagu is ready
- 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
chana dal (bengal gram dal)(1/4 cup)salt - to tastechana dal (bengal gram dal) - + 1 extra(3 teaspoon)teaspoons tamarind paste(2)byadagi dried chillies(3)guntur dried chillies(3)tablespoons fresh coconut - grated(2)dry red chilli(1)salt - to tasteroasted gram dal (pottukadalai)(1/3 cup)byadagi dried chillies(3)fresh coconut - grated(1 tablespoon)tamarind paste(1/2 teaspoon)cloves garlic(3)salt - to taste - 24
Grind to a slightly coarse consistency with enough water to bring it all together
- 25
*To assemble the dosa
dosa rice(1 cup) - 26
Scoop out some batter into a bowl and add water to make the batter to a flowy consistency
carrots (gajjar) - diced into inch cubes(1/2 cup)green beans (french beans) - diced into inch cubes(1/2 cup)turnips - diced into inch cubes(1/2 cup) - 27
Heat a dosa tawa, add some oil and then wipe it out with a clean kitchen towel
dosa rice(1 cup) - 28
Pour a ladle of batter in the centre and spread it thinly in circles to make a dosa
dosa rice(1 cup) - 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
tablespoons coriander (dhania) leaves - finely chopped(2)tablespoons fresh coconut - grated(2) - 30
Once it is done, let it cook until golden, fold and remove the dosa onto a plate and serve hot
dosa rice(1 cup) - 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
dosa rice(1 cup)tablespoons fresh coconut - grated(2)onion - finely chopped(1)fresh coconut - grated(1 tablespoon)
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