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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