Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.
Tasty Breakfast Combo
Dosa is one of the most famous foods of India, and it can be made using wide variety of ingredients. A popular dosa from South India is the set dosa.
Hotel-style set dosa can be made easily at home. This dosa can be served with coconut chutney, sagu, kurma, sambar and so on.
One of the best side dishes for the set dosa is Bombay sagu, or aloo sagu. This is hassle-free dish that can also served with rava idli and poori. It is beloved by both kids and adults.
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For the set dosa:
- 3 cups dosa rice
- 1 cup urad dal
- 1 teaspoon methi seeds
- 2 cups water, or as needed
- 1 cup thick poha
- 3 tablespoons oil, or as needed
For the Bombay sagu:
- 4-5 potatoes, or as needed
- 2 cups water, or as needed
- salt, to taste
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- a spring of curry leaves
- 1/4 teaspoon hing
- 1 teaspoon ginger, chopped
- 1-2 green chilies, chopped
- 1-2 onion, chopped
- 1 tomato, chopped
- 1/2 teaspoon turmeric powder
- 2 tablespoons besan or gram flour
- 1/2 cup coriander leaves, chopped
Step 1: Make the Set Dosa Batter
- In a vessel, add dosa rice, urad dal and methi seeds. Rinse well and drain the water. Add more water and soak for 4 hours.
- In another vessel, add thick poha. Add water and rinse well. Soak in water for 30 minutes.
- After soaking, transfer the soaked ingredients into a mixer jar (you can grind in batches). Grind to a smooth batter and transfer to a vessel. Give a mix using your hand or a ladle. Cover and ferment for 8-10 hours or overnight.
- After fermentation, add salt to taste. Give a mix.
Step 2: Make the Dosa
- Heat a tawa over medium flame. Take a ladle full of batter and add it to tawa. Do not spread the batter too much. Make a thick dosa. Drizzle oil on sides. Close the lid and cook for 1 minute or until it is properly cooked.
- Once it is cooked, flip and cook on other side for a few seconds. Do not roast. Transfer to a plate.
Step 3: Prepare the Bombay Sagu
- Wash and chop potatoes into half and transfer them to a cooker. Add salt and water. Close the lid and take 3 whistles. Let the pressure subside.
- Once the pressure releases, open the cooker and transfer the cooked potatoes to a plate. Let them cool down.
- After the potatoes cool down, peel off the skin and roughly crush into medium-sized cubes. Set aside.
- In a pan, heat oil and splutter the mustard seeds and cumin seeds. Add the urad dal, chana dal, curry leaves and hing. Saute for 1 minute or till the lentils turn golden brown. Do not burn.
- Add chopped ginger and green chilies. Saute for a few seconds.
- Add chopped onion and saute till translucent.
- Add chopped tomato and turmeric powder. Saute till the tomato shrinks down.
- Add cubed potatoes. Add water and cook for 1 minute.
- To a bowl, add besan or gram flour and water. Mmix well without forming lumps.
- Add gram flour paste to the sagu. Add water and cook for 2-3 minutes or till raw smell of gram flour goes away. Adjust salt.
- Add water as required to adjust the consistency. Add chopped coriander leaves. Mix well and switch off.
- Tasty Bombay sagu is ready to serve. Serve hot with set dosa and enjoy.
Step-by-Step Photo Guide
- Increase the quantity of green chilies to make the sagu spicier.
- Garam masala powder can also be added for extra flavor.
- You can grind the rice-urad dal mixture and poha together. If you grind them separately, then mix them well.
- Mixing the batter with your hand will hasten the fermentation process.
- The fermentation time depends on the weather conditions. If weather is warm, the batter will ferment in less time. If the weather is cold, then the batter will need more time to ferment. (In warm weather, you need to ferment for 7-8 hours, and in cold weather it will take 10-12 hours or more.)
- The consistency of the sagu should be medium thick.
- Instead of oil, you can drizzle ghee over the dosa for extra flavor.