Simple and Unique Bengaluru Masala Dosa

Bengaluru Masala Dosa- how different can it from the normal one? Try it out

Sagu Masala Dosa

It is perfect for when you want to make something special on weekends.

Prep in: 25 minutes

Cooks in: 30 minutes

Total in: 55 minutes

Makes: 4 Servings

Ingredients

For the dosa batter

For the sagu

1/2 cup Carrots (Gajjar) , diced into 1/2 inch cubes
1/2 cup Green beans (French Beans) , diced into 1/2 inch cubes
1/2 cup Turnips , diced into 1/2 inch cubes
1/2 cup Kaddu (Parangikai/ Pumpkin) , red one (with skin), diced into 1/2 inch cubes
3 Chana dal (Bengal Gram Dal) , + 1 teaspoon extra
2 teaspoons Tamarind Paste
Jaggery , as required (optional)
2 tablespoons Coriander (Dhania) Leaves , finely chopped
Cooking oil, as required

For grinding

For tempering

For red chutney

METHOD

TO MAKE DOSA BATTER

To begin making the Sagu Masala Dosa recipe, firstly wash and soak urad dal with fenugreek seeds in enough water for about 4 hours
Wash and soak rice, toor dal, chana dal, poha in enough water for 6 hours or overnight.
Once everything is soaked, grind the urad dal mixture with little water until silky smooth in a mixer or using a stone grinder. Add this to a large mixing bowl.
Now grind the rice and dal mixture slightly coarsely with little water in the mixer grinder and add it into the urad mixture.
To the same bowl add the 2 cups rice flour and mix all the ingredients to resemble a batter between thick and flowy.
Sit this on a warm place and ferment for 8-12 hours depending on where you live. Once fermented add the salt and sugar mix well and now the batter is ready to make dosas.

TO MAKE SAAGU

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.
Meanwhile, chop all the vegetables and set aside.
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.
In a wide vessel add the vegetables – carrots, beans, turnips except pumpkin with little water and cook until just done but not very soft. This will take about 5 to 6 minutes.
Once it is done, add pumpkin and cook until its soft.
Now add the ground paste, tamarind extract, salt and cook for 5-7 minutes or until the Sagu thickens.
This sagu must not be very watery or this will make the dosa very soggy. Add jaggery if your pumpkin isn’t very sweet or simply skip it.
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.
Next, add in the finely chopped onions and cook until transparent. Pour this tadka into the sagu and mix until combined. Cook for a couple of minutes more and top with coriander. Your Sagu is ready.

RED CHUTNEY

Add all the ingredients mentioned under chutney which includes Roasted Chana Dal, Byadgi Red Dry Chillies, Fresh Coconut, Tamarind Paste, Garlic and Salt.
Grind to a slightly coarse consistency with enough water to bring it all together.

ASSEMBLE DOSA

Scoop out some batter into a bowl and add water to make the batter to a flowy consistency.
Heat a dosa tawa, add some oil and then wipe it out with a clean kitchen towel. Pour a ladle of batter in the centre and spread it thinly in circles to make a dosa.
Add oil or ghee to cook, once the top is cooked smear the red chutney, top it with 2-3 tablespoons of vegetable sagu. Once it is done, let it cook until golden, fold and remove the dosa onto a plate and serve hot.
Serve Sagu Masala Dosa along with red chutney