Set Dosa Sagu: A South Indian Delight That’ll Make You Go “Wah!”

Namaste Doston! (Greetings Friends!) and Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and ready to whip up some magic! Today, we’re diving deep into the heart of South Indian cuisine with a dish that’s as comforting as a warm hug on a chilly day: Set Dosa with Sagu.

This dish is a beloved staple, especially in Karnataka, and it’s more than just food; it’s an experience. You’ll often find it gracing tables during festivals like Ugadi (the Kannada New Year), Diwali, and even simple family get-togethers. Think of it as the perfect breakfast, brunch, or light dinner option that everyone will adore.

A Little Trip Down Memory Lane

The history of Set Dosa is a bit like a well-kept secret. It’s believed to have originated in the bustling kitchens of Karnataka, where innovative cooks sought to create a softer, fluffier version of the traditional dosa. Over time, it evolved, and the addition of Sagu (a mixed vegetable curry) elevated it to a culinary masterpiece.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 30 minutes

Ingredients for the Set Dosa:

2 cups Dosa Rice (Dosa Akki) – This special rice gives the dosa its unique texture.
½ cup Urad Dal (Black Gram) – For that soft, spongy goodness.
¼ cup Poha (Flattened Rice) – This adds to the fluffiness.
1 tsp Methi Seeds (Fenugreek Seeds) – A touch of flavor and aids fermentation.
Salt to taste
Oil for cooking

Ingredients for the Sagu:

2 tbsp Oil (Tel)
1 tsp Mustard Seeds (Rai) – They add a lovely pop of flavor.
1 tsp Urad Dal (Black Gram)
1 sprig Curry Leaves (Kari Patta) – For that aromatic South Indian touch.
1 medium Onion (Pyaaz), finely chopped
1 inch Ginger (Adrak), grated
2 Green Chillies (Hari Mirch), slit
1 medium Potato (Aloo), diced
½ cup Green Beans (Beans), chopped
½ cup Carrots (Gajar), diced
½ cup Green Peas (Matar)
½ tsp Turmeric Powder (Haldi) – Adds color and goodness.
1 tsp Coriander Powder (Dhania Powder)
½ tsp Garam Masala
1 cup Water
Salt to taste
2 tbsp chopped Coriander Leaves (Hara Dhania) – For garnish

Step-by-Step Instructions:

Making the Set Dosa Batter:

Soak: In a large bowl, combine the dosa rice, urad dal, poha, and methi seeds. Add plenty of water and let it soak for at least 4-5 hours, or preferably overnight.
Grind: Drain the soaked ingredients and grind them in a wet grinder or blender until you get a smooth, creamy batter. Add water as needed to achieve the right consistency (like thick buttermilk).
Ferment: Pour the batter into a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for 8-10 hours, or until it has doubled in size and has a slightly sour aroma. This is the magic that makes the dosas light and airy!

Making the Sagu:

Tempering: Heat oil in a pan or kadai. Add mustard seeds and let them splutter. Then add urad dal and curry leaves. Sauté for a few seconds until the dal turns light golden.
Sauté: Add the chopped onion, grated ginger, and slit green chillies. Sauté until the onions turn translucent.
Add Vegetables: Add the diced potato, green beans, carrots, and green peas. Sauté for 2-3 minutes.
Spices: Add turmeric powder, coriander powder, and garam masala. Mix well and sauté for another minute.
Simmer: Add water and salt to taste. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
Garnish: Garnish with chopped coriander leaves.

Cooking the Set Dosa:

Heat: Heat a flat griddle or tawa over medium heat. Grease it lightly with oil.
Pour: Pour a ladleful of batter onto the hot tawa and spread it gently into a small, thick circle (about 4-5 inches in diameter). Remember, these dosas are meant to be thicker than regular dosas.
Cook: Drizzle a little oil around the edges of the dosa. Cover the tawa with a lid and let it cook for 2-3 minutes, or until the bottom is golden brown and the top is slightly cooked.
Flip (Optional): You can flip the dosa and cook for another minute if you like, but it’s traditionally cooked only on one side.
Serve: Serve hot with a generous serving of Sagu.

Tips for the Best Set Dosa:

Fermentation is Key: Don’t rush the fermentation process. The longer the batter ferments, the softer and fluffier your dosas will be.
Tawa Temperature: Make sure the tawa is hot but not too hot, or the dosas will burn.
Consistency is King: The batter should be thick enough to spread easily but not too thick that it becomes difficult to cook.
Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor.

Cooking Variations:

Gas Stove: Follow the instructions above using a regular tawa on your gas stove.
Induction Stove: Use a compatible tawa on your induction stove and adjust the heat accordingly.
Pressure Cooker (for Sagu): You can pressure cook the vegetables for the sagu to save time. Just add all the ingredients to the cooker and cook for 2 whistles.
Slow Cooker/Crockpot (for Sagu): If you have time, you can simmer the sagu in a slow cooker for a richer, more flavorful curry.
Microwave: You can reheat leftover sagu in the microwave.

Nutritional Information (Approximate per serving):

Calories: 350-400
Protein: 10-12g
Carbohydrates: 50-60g
Fat: 10-15g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve the Set Dosa hot with a generous helping of Sagu.
A dollop of fresh butter or ghee on top of the dosa adds a rich, decadent touch.
Coconut chutney or tomato chutney makes a wonderful accompaniment.
A glass of cool buttermilk or lassi is the perfect beverage to complete the meal.

Time to Cook!

So there you have it, my friends! A simple yet incredibly delicious recipe for Set Dosa with Sagu. I urge you to try this recipe at home and share the joy of South Indian cuisine with your friends and family. I promise, they’ll be thanking you for it!

Happy Cooking!

Yours in culinary adventures,

Chef Curry Do’pyaza!

Set Dosa Sagu: A South Indian Delight That’ll Make You Go “Wah!”