Set dosa and Saagu

Ingredients:

Raw rice - 1½ cups

Parboiled rice - 2½ cups

Ulundhu (urad dal) - ½ cup

Pori(murmura) - 1½ cups

Vendhayam (methi seeds) - 2 teaspoon

Salt as needed

Method:

Soak the raw rice and parboiled rice for 6 hours.

Soak the urad dal and methi seeds for 4 hours.

Soak the pori before grinding rice and dal.

Initial step is to grind the dal and rice.

Then goes pori independently into the grinder. Let it form a fine batter.

Mix the above ground items and let it ferment for 8 to 10 hours.

After fermentation add salt to the batter and mix gently.

Heat a small sized flat round griddle.

Pour 2 ladles of batter. (No need to spread the batter). It will get into circle shape on its own.

Keep the flame in medium position. The dosa will form like the one below.

After seeing perforations on the dosa, reduce the flame. Cover the griddle with a lid and cook for 1 minute.

If required flip the dosa and cook for 1 minute.

Continue this process with the remaining batter.

Stack 3 dosas on top of each other. (we just formed the set)

Enjoy with saagu and chutney.

Note: I tried this recipe as seen from a T.V show.

Saagu:

Vegetables (potato, peas, carrot, beans, capsicum) - cut into desired shape - 1 cup

Onion - ½ ( chopped)

Mustard seeds - ¼ teaspoon

Cumin seed - ¼ teaspoon

Salt

Oil

For dry grinding:

Cloves - 2

Cinnamon - ½ inch

Whole red chilli - 2

Coriander seeds - 2 teaspoon

Cardamom - 2

Channa dal - 1 ½ teaspoon

Poppy seeds - ½ teaspoon

For wet grinding:

Grated Coconut - 2 tablespoon

Ginger - ½ inch

Coriander leaves - 4 teaspoon

Method:

Heat oil in a kadai.

To the oil add mustards seeds and cumin seeds.

When the mustard seeds starts to crackle add chopped onion and stir till it changes color.

Add potato, peas, carrot, beans and salt fry for 2 minutes.

Add 1 cup of water and let the vegetables cook.

Meanwhile roast the dry grinding items in medium flame.

Let it cool and Grind them in spice grinder.

Add the grated coconut, ginger, and coriander leaves in a blender and grind them.

When the vegetables are tender add the ground spices and the wet mixture. Add chopped capsicum also.

Mix well. Let it boil for 3 to 5 minutes.

Note: If you need more gravy, increase the quantity of coconut and spice powder.

Posted in: Breakfast, Dosai