Recipe Set Dosa with Vegetable Saagu (curry) & Ginger Chutney

♛Princess

Prime VIP
Set Dosa with Vegetable Saagu (curry) & Ginger Chutney





IMG_5786JPG-1.jpg






Set Dosa




1 Portion Thick Poha (Avvalakki)

4 Portion Rice (Sona Masoori)

1 Portion thick plain Yoghurt (Curd)

1 tsp Fenugreek (Methi) seeds

Salt





Soak poha, rice and methi seeds overnight. Grind to a fine smooth paste the next day using as less water as possible. Mix batter with salt and yoghurt and let ferment overnight. If next day the batter hasn’t risen, then add ½ tsp of Cooking soda.





Heat a non stick pan. Apply oil and then pour two ladles of dosa batter in the centre. If the batter has fermented well, when you batter begins to cook, holes will form on the surface, this is what you are looking for. Cover and let cook till one side is done. Some like it one side cooked while some others prefer to flip the dos and cook it on the other side as well. Suit yourself and do accordingly.




Vegetable Saagu


You will need:



1 potato ( small cubed)
½ cup peas
1 carrot (small cubed)
1 cup green beans (small cut)
6-7 green chillies (slit)
2-3 pods Garlic
2 cloves
1" pc Cinnamon stick
1 tbsp Corriander seeds
½ bunch coriander
2 tbsps fried gram (Hurgadale)
1 cup fresh coconut grated
Mustard seeds
Curry leaves
3 tbsp Oil
Salt to taste


Method



Grind the green chillies, garlic, coconut, fried gram,cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste. Boil vegetables in lightly salted water, drain and keep aside.


Heat oil in a pan. Add mustard seeds and curry leaves. Add the ground paste and fry for a minute or two. Then add the boiled veggies and mix well. Add salt and bring to a boil.
IMG_5784JPG-1.jpg



Serve with Set dosas.

Ginger chutney

IMG_6075JPG-1.jpg



You will need





100 gms Ginger
1 tbsp Fried Gram
½ cup Fresh or dry coconut (grated)
6 Dry red chillies (dry roasted)
½ tsp Tamarind paste
½” pc Jaggery
½ onion chopped
2 tbsp Oil
1 tsp Mustard seeds
¼ Tsp Asafetida (Hing)
Few curry leaves
Salt to taste


Add ginger, fried gram, dry red chillies, tamarind paste, jaggery and coconut in a blender. Make a smooth paste with sufficient water. Heat oil in a pan. Add mustard seeds and when it begins to splutter add the curry leaves and hing. Add chopped onions and fry till soft and translucent. Now add the ground paste and sauté till fragrant and oil leaves the side of the pan.


Serve with your choice of main course…chapathis, dosas or rice.



This chutney stores refrigerated for upto 10 days in an air tight container.
 
Top