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Set Dosa with Saagu

Ingredients:

Set dosa:

• 2 cups rice
• 1 cup parboiled rice
• 3/4 cup urad dal
• 3/4 cup poha/rice flakes
• 1 tsp methi seeds
• salt
• big pinch sugar (optional)

Method of preparation:

Soak raw rice, parboiled rice, urad dal and methi seeds in enough water for 6 hours. Seperately soak the poha or beaten rice for 1-2 hours.
Grind all the ingredients along with poha adding enough water to form a pouring consistency. Leave it overnight to ferment.
Add salt and a pinch of sugar just before preparing the dosas and combine well.
Pre-heat a tawa till really hot, sprinkle little water, pour 2 laddles of batter (do not spread the batter) and let it cook gradually over medium heat. It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 mts or till nicely roasted.
Flip the dosa over (this is optional) and let it cook further for less than a minute or till it is slightly roasted. Serve hot with chutney and saagu.

Ingredients:

Saagu:

• 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
• 1 onion, finely sliced
• few curry leaves
• 1/2 tsp mustard seeds
• salt to taste
• 1/2 tbsp oil
• coriander leaves for garnish
• 1 tbsp grated coconut
• small piece ginger
• 1 tbsp coriander leaves
• 3-4 green chillis
• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1″ cinnamon stick
• 2 cloves
• 1 1/2 tbsps roasted channa dal

Method of preparation:

Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent.
Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 3-4 mts. Add one-fourth cup of water and pressure cook till half cooked. While its pressure cooking, prepare the wet masala.
Once is half-cooked, add the ground masala paste and combine and let it cook for 1-2 mts. Add a cup of water and bring to a boil. Reduce flame and add the ground masala powder and cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
Serve hot with dosas, rotis or puris.