Set dosa and Sagu

Set dosa(Pancakes) as the name itself, in restaurants is served with set of 3 or 4 dosas. There was a canteen near our college and that was the first time I remember having this type of dosa. This kind of dosa is usually served with sagu, kurma along with coconut chuteny.

Set dosas are much more softer than regular dosa we make at home. Ingredients used here along with rice and urad dal is avalakki/aval/poha. This give the soft texture to dosa.

Quantity I used for making dosa

• Rice - 2 cups (regular or brown rice can be used)
• Urad dal - 1cup
• Poha - 1 cup
• Channa dal - 2 tsp
• Methi/fenugreek seeds - 1/2 tsp.

Soak all together for alteast 8 hours and grind it to smooth batter adding water. After grinding add little salt and close lid and keep for fermenting for 8 more hours or untill it double its volume. When the batter is ready heat the skillet to medium high heat. Add little oil and wipe with a paper towel or peice of cloth.



Put a ladle full of batter on to the skillet. Do not spread too much. Add little oil around the edges to get crispier dosas. Leave it for minute or so and then, filp over and leave it for few seconds. Then transfer to a plate.


Make like 3-4 dosas and serve with your favorite side dish. I have made Vegetable sagu for dosas.
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Recipe for Vegetable Sagu
Vegetables I used : Onions, tomatoes, carrot, bellpepper, potaotes and chayote squash. Chop/cut them to bit size pieces.



Roast and grind:

For masala roast 2 tsp of corriender seeds, 2tsp of poppy seeds, 2 each cinnamom and cloves, 2-3 red chillies. Roast and keep aside. When cool enough add dalia/roasted channa dal and coconut about 2 tbsp of each and grind to smooth paste using little water.

Variation: Use green chillies, cilantro leaves and ginger along with the other ingredients. Sagu will be green in colour.

Making Sagu :

1. Take a heave bottomed pan add oil when it hot enough add mustard seed.
2. Then add all the veggies and saute it for few minutes, close the lid cover and cook for 10 mins on medium heat.
3. When the veggies are half done add the masala paste (grinded) add enough water and salt to taste. Cover, when it comes to boil, lower the heat and cook for another 10 -15 minutes.

Set dosa and sagu are ready ! Happy eating.